Salami – Broccoli – Tart
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g puff pastry
- 500 g broccoli
- 200 g salami
- 3 egg (s)
- 125 ml meat stock
- 250 ml cream
- 75 g parmesan, rated
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Line a springform pan with the puff pastry. Don`t forget the edge. Cover the dough with salami slices. Mix a sauce from the meat stock, the cream, the parmesan, the eggs and the spices. Wash the broccoli and chop it up a little. If you don`t like it firm to the bite, sauté in a little butter. Pour the sauce over the salami. Spread the broccoli evenly on the tart.
- Bake in the preheated oven at 200 ° C for approx. 30 minutes on the lowest rack. Can be served hot or lukewarm. Leftovers can also be eaten cold.
- Tip:
- I always pour the broccoli first and then pour the sauce over it. One layer of salami is enough, as the salami tastes much more intense than the broccoli. One problem is that the sauce often flows out of the mold before it sets.
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