Ingredients
Method
Hazelnut Base
- Preheat the oven to 180ºC/350ºF/Gas Mark 4 and lightly grease a tart or quiche tin with butter.
- Combine flour, meal and salt together in a mixing bowl.
- Add in the butter pieces and crumble into the flour mix with your fingers.
- Add in the egg and water and mix together until a thick dough forms.
- Press into the greased tart or quiche tin until it’s 4mm thick.
- Place into the oven and bake for 10 minutes until lightly brown.
- Once cooked, set aside.
Filling
- While the base is cooking, prepare the filling.
- Heat the butter, onion, broccoli stems and thyme leaves in a frying pan or skillet on low-medium heat.
- Cook, stirring for 7-10 minutes until onion softens.
- Place into the base of the baked crust and smooth out to cover the surface.
- Add broccoli florets to a saucepan, cover with water and bring to the boil.
- Cook for 3-4 minutes until broccoli has softened, but still has a little crunch to it.
- Drain and scatter over onion in tart tin.
- Pour the whisked egg over the broccoli and scatter over hazelnuts and feta cheese.
- Place into the oven and cook for 20 minutes until egg is set and feta cheese is golden.
- Remove from the oven and allow to cool before slicing into 4 serves.
Notes
We like serving this tart with a fresh mixed green salad. In the cooler months, you may like to serve with some roast veggies.
Make it nut-free: Replace the hazelnut meal with plain flour. You may need to add a little more water to help the mixture come together. Replace the hazelnuts with pumpkin seeds.