Summary

Ingredients

• 200 g puff pastry, from the coolin shelf
• 150 g blue cheese, e.., Cambozola or Goronzola
• 250 g broccoli florets
• 125 ml sour cream
• 3 egg (s)
• 100 g cashew nuts
• 50 g pecorino or parmesan, rated
• salt and pepper

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Instructions

1. Prepare a 24 spring form or tart pan. Preheat the oven to 220 degrees top / bottom heat.
2. Divide the broccoli into florets. Blanch them in salted water for 5 minutes, drain and let cool. Cut the cheese into slices.
3. Place the puff pastry in the baking pan and prick the base several times with a fork. Top with half of the cheese. Scatter half of the nuts and then distribute the broccoli florets.
4. Beat the sour cream with the eggs. Season with salt and pepper and pour into the form. Scatter the remaining nuts and cover with the second half of the cheese. Sprinkle with the pecorino or parmesan and bake for about 25 minutes at 220 degrees on the middle rack.
5. Let cool for about 15 minutes before serving.