Get your greens in this luxurious broccolini & bacon tart that works for breakfast, lunch, dinner or picnicking.
Ingredients
- 265g (1 3/4 cups) plain flour
- 125g butter, chilled, chopped
- 2-3 tablespoons chilled water
- 4 short-cut bacon rashers, thinly sliced
- 65g (3/4 cup) coarsely grated cheddar
- 1 bunch broccolini, trimmed
- 4 eggs
- 125ml (1/2 cup) pouring cream
Method
- Step 1Process flour and butter in a food processor until the mixture resembles fine breadcrumbs. Gradually add water until mixture just comes together. Roll out on a lightly floured surface until 5mm thick. Line an 11.5 x 34cm fluted tart tin, with removable base, with pastry. Trim the excess. Place in fridge for 30 minutes to rest.
- Step 2Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden. Transfer to a plate lined with paper towel.
- Step 3Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Reduce oven temperature to 160°C.
- Step 4Place the tin on a baking tray. Sprinkle half the bacon and half the cheddar over the pastry case. Arrange the broccolini on top,trimming to fit if necessary. Whisk the eggs and cream in a bowl until well combined. Pour over the broccolini. Sprinkle with remaining bacon and cheddar. Bake for 35 minutes or until just set.
- Low carb
- Low sugar
- Lower gi
Nutrition
3709 kj
Energy
63g
Fat Total
35g
Saturated Fat
4g
Fibre
29g
Protein
364mg
Cholesterol
1003.91mg
Sodium
1g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 as a light meal.
More ideas: Wrap blanched broccolini in prosciutto, then barbecue. For a side, top steamed broccolini with toasted almonds. Drizzle over fresh lemon juice.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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