Broccoli and Roquefort pie using a Thermomix
(4.8)
Preparation time
Total time
Servings
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Difficulty
Imagine a pie so sophisticated that it could waltz its way into a royal banquet! Our Broccoli and Roquefort pie is a delightful fusion of the earthy crunch of broccoli and the bold, tangy flavor of Roquefort cheese, all nestled in a buttery, flaky crust that just begs to be devoured. This dish hails from the heart of French cuisine, where the love for cheese and vegetables knows no bounds. Fun fact: Roquefort cheese, often called the 'king of cheeses,' has been enjoyed since the time of the Romans! As you slice into this pie, the creamy clotted cream and nutmeg add a touch of warmth, making it the perfect dish for cozy gatherings or a sophisticated dinner party. Just remember, it's not just a pie; it's a culinary love letter to the French countryside.
Ingredients
- 500 g Broccoli
- 700 g Water
- 4 Eggs
- 200 g Whipping cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 150 g Roquefort
- 250 g Shortcrust pastry
Steps
Broccoli Preparation
- Cut in pieces, and add 500 g of broccoli in the food processor bowl.
- Transfer the content of the food processor bowl in the vapor basket.
- Add 700 g of water in the food processor bowl.
- Place the vapor kit.
- Mix manual: 15:00min / 120°C / Speed 1.
- Remove the vapor kit.
- Transfer the content of the vapor basket in a bowl.
- Setaside the preparation content at the bowl.
Roquefort Cream
- Rinse the food processor bowl.
- Add 4 eggs, 200 g of whipping cream, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Add 150 g of roquefort in the food processor bowl.
- Mix gently with a spatula.
Assembling and Baking
- Preheat the oven at 180°C.
- Add 250 g of shortcrust pastry in the form a baking tray.
- Roll out Shortcrust pastry and place in a tart pan.
- Cook in the oven at 180°C.
- Transfer the content of the food processor bowl in the baking tray.
- Transfer the content of the bowl on the baking tray.
- Cook in the oven at 180°C.
- Let cool slightly before serving.
- Serve Warm.
