Rye Crust Tart with Broccoli and Leeks

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin with the pastry. Mix both flours with the salt in a large bowl, then rub in the butter with your fingertips. Mix in the skyr (quark) or fromage frais. Knead the dough lightly with your hands just until the ingredients are combined. (Alternatively, pulse all the ingredients together in a food processor, adding a little water if the dough does not come together.) Roll the dough out on a floured surface and butter a tart tin or dish, about 28cm/10in in diameter. Use the pastry to line the tart tin, then refrigerate for 1 hour.

Step 2

Preheat the oven to 180°C/350°F/gas mark 4. Line the pastry case with baking parchment and pour in baking beans or uncooked rice. Bake in the hot oven for 15 minutes, then remove the baking beans and parchment and bake for a further 5 minutes. Remove from the oven and increase the oven temperature to 200°C/400°F/gas mark 6.

Step 3

Meanwhile, make the filling. Thinly slice the broccoli into flat little trees. Slice the leeks and rinse well. Blanch the broccoli slices in boiling water for 1 minute, drain well and set aside. Sauté the leeks and garlic in the olive oil for 5 minutes, and pour out any excess water from the leeks. Season with salt and pepper.

Step 4

Beat the eggs together in a large mixing bowl, then stir in the cottage cheese, cream cheese and cloves. Fold in the leeks and pour the mixture into the pastry case. Now arrange the broccoli slices over the top in a beautiful pattern, pushing them down lightly. Bake for 30-35 minutes, or until the filling has set but retains a slight wobble. Serve right away with salad, such as the Tomatoes with Goat Cheese Dressing salad on page 172.