Broccoli Roquefort Tart

Quickly prepare a shortcrust pastry with flour, egg, cold butter and a pinch of salt:

To do this, put the flour on the work surface, cut the cold butter into pieces over it and beat the egg over it. Add a pinch of salt and knead quickly with cold hands.

Wrap the dough in plastic wrap and let it rest in the refrigerator for half an hour.

In the meantime, wash, peel and slice the carrots.

Wash the broccoli and cut into small florets.

Cut the Roquefort cheese into cubes.

Preheat the oven to 200 °C.

Heat the olive oil in a large pan and sauté the carrots and broccoli.

Heat the milk in a saucepan and dissolve the Roquefort in it. Season with salt, pepper and nutmeg.

Press the dough into a springform pan (Ø 26 cm), pulling up the edges as well. Prick a few times with a fork and pre-bake for about 10 minutes.

Place the vegetables on the pre-baked tart and pour the cheese sauce over them.

Finish baking the broccoli Roquefort tart for another half hour.

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