Broccoli Spinach Tart with Cashew Nuts & Red Onion

Brocolli Spinach Tart

I’ve always been scared of savory tarts. Not because I don’t like savory. To the contrary, I prefer it. It’s the egg in it that bothers me. It’s such a weird thing. I grew up loving, absolutely loving soft boiled eggs. In fact Charlize only eats it that way, and when I prepare it for her I can still remember how much I loved my eggs this way.

And then I remember mom telling me how the nasty smell of egg can send her running a mile away. That’s when it happened. My relationship with the egg was forever soiled. From then on I smelled every plate, glass, spoon I ate or drank from. If it has that smell, I run too! Strangely enough if I don’t smell it, I’m okay. So cakes are okay as long as that smell has been doused with a healthy splash of vanilla essence. The tiramisu is more than okay since I can’t smell the egg in it at all.

So, it is with a lot of trepidation that I decided to try my hand at this stunning tart. Let me tell you it was hard. I was so scared of biting into it. I served it with a salad full of more red onion and cucumber and a spicy mustard dressing. Anything to perhaps dilute its taste! :)

The majority of you reading this are probably laughing or scratching your head in bewilderment. But, honest, experimenting with food is equivalent to walking on fire for me. I not only tried it but enjoyed every bite. It did not smell of egg, it was creamy and so healthy! I immediately felt so silly and so proud of myself! I did my little dance of jubilation. :)

Brocolli Spinach Tart

Brocolli Spinach Tart

Brocolli Spinach Tart

puff pastry sheets (I used 4, for my 9″ tart form)
150 grams spinach
100 grams broccoli, cut into small florets
2 eggs
100 ml heavy cream
100 grams grated cheese (I used a young Dutch cheese)
1 small red onion, sliced thin in rings
handful of cashew nuts

to prepare
Preheat oven to 355°F/180°C.

Line your tart form with the puff pastry and prick the bottom with a fork. Bake for 10 minutes and then set aside.

Meanwhile boil a pan of hot water. Drop in the spinach and take out immediately. Set in a sieve and drain out as much water as you can. In the same pan cook the broccoli for 2 minutes. Drain out in a colander and let cool under cold water.

Distribute the broccoli and the spinach evenly in your tart form and sprinkle with the red onion rings and cashew nuts.

Whisk the heavy cream with the eggs. Add salt and pepper to taste. Now pour this over the vegetables in your tart form. Finally cover with the grated cheese.

Bake for 35-40 minutes. This tart is great cold or warm!

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