Recipe: Leftover sautéed Broccoli Parmesan Tart

20140728-110420-39860708.jpgGet the Original Recipe here

Broccoli Parmesan Tart

Ingredients

  • Flour for dusting work surface
  • 1 sheet frozen puff pastry thawed but cold
  • 2 tablespoons butter unsalted
  • 2 tablespoons flour
  • 1 1⁄4 cup milk
  • 1 cup Parmesan cheese grated
  • 1⁄4 teaspoon salt
  • Pinch fresh grated nutmeg
  • 1 1⁄2 cups sautéed broccoli

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Lightly dust a work surface with flour. With a rolling pin, roll the puff pastry into a 13” x 10” rectangle.
  3. Place the puff pastry on the baking sheet. With a knife, lightly score 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside of the rectangle every 1 inch.
  4. Place the baking sheet into the oven and bake for 15 minutes.
  5. While the pastry shell is cooking, create the custard. In a saucepot over medium heat, melt the butter. Add flour, stir with a whisk, and cook for 1 minute. While whisking, slowly add milk.
  6. Bring to a boil and reduce heat to a simmer. Add cheese, salt, and nutmeg and whisk to combine.
  7. Simmer for 3 to 5 minutes until the mixture is creamy and slightly thick. Remove from heat.
  8. When the pastry is finished cooking, remove it from the oven and lightly press down on the inner rectangle with the back of a fork to deflate the pastry and create a tart shell.
  9. Pour the cheese custard in the tart shell and spread evenly with a spatula. Evenly lay the broccoli on top and place into the oven.
  10. Bake for 20 to 25 minutes until the puff pastry is golden. Garnish with additional Parmesan cheese. Slice and serve.

Variations
Try substituting sautéed asparagus or roasted cauliflower for a delicious twist.

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