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Put the flour, butter and 25g Cheddar into a food processor and pulse until the butter and cheese disappear. Add the thyme. Beat the egg yolk with 3 tbsp cold water and slowly pour in with the motor running, until a smooth ball of dough forms, adding up to an extra tbsp water if needed. If you don’t have a processor, see tip.
Using a little flour for dusting, roll the pastry into a circle about 32cm across. Lift into a loose-bottomed 23cm diameter, 3cm deep tart tin, ease it into the corners and press into the fluted sides using a floured knuckle. Prick the bottom several times. Don’t trim the excess pastry. Chill for at least 30 minutes (or preferably overnight), until firm.
Preheat the oven to 200ºC, gas mark 6. Line the pastry with baking parchment, fill with baking beans, then cook on a baking sheet for 20 minutes until firm and dry. Remove the beans and paper and bake for 10 minutes more, until golden and biscuity. Reduce the oven temperature to 180ºC, gas mark 4. Once cold, use a smallish knife to remove the excess pastry to the level of the tin, or leave as it is for a more rustic look and to speed things up.
For the filling, cut any thicker stems of broccoli in ½ lengthways. Drop into a saucepan of boiling, well-salted water and cook for 2-3 minutes, until bright and al dente. Cool under cold water, then drain. Spread over a clean tea towel, then use another tea towel to pat the broccoli dry.
In a jug, beat together the eggs, cream, mustard and chives. Season generously with black pepper. Spread the onion marmalade over the pastry base, then scatter with ½ the Cheddar. Add the broccoli in a single layer, scatter with the remaining cheese, then pour over the filling. Scatter with a few more thyme leaves, then grind over a little more pepper.
Bake for 30-40 minutes, or until golden and set in the middle. Move from the baking sheet to a rack to cool to room temperature. It can also be served just warm, but take care as the onion marmalade will be a little runny.
If you don’t have a food processor or prefer making pastry by hand, rub the butter and cheese (finely grated) into the flour. Add the egg and water mix, then work it in with a round-bladed knife. Bring the dough together with your hands and knead until smooth. Longstock Gold eggs are mixed in size. If you like to be exact, or have other eggs to use, you’ll need about 165g for the filling.
Typical values per serving when made using specific products in recipe
Energy | 2,283kJ/ 550kcals |
---|---|
Fat | 42g |
Saturated Fat | 26g |
Carbohydrates | 30g |
Sugars | 6.9g |
Fibre | 1.5g |
Protein | 13g |
Salt | 0.5g |
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