Jade is out of school for 2 weeks and thought she would like to work with another kind of French pastry. Today she chose “pate brisee”, the equivalent of a short crust, to make this scrumptious broccoli, blue cheese flan.
Bleu D’Auvergne cheese from the , yes, Auvergne region of France is a mild, creamy blue cheese which makes it perfect for this flan. Stronger cheeses, like Roquefort wouldn’t work as well and would probably mute the fresh broccoli taste.
Girl at work:
Nice briefly blanched broccoli from the market
Crumbled Bleu D’Auvergne cheese
So green!
I could eat this right now!
Bravo Jade!
Broccoli and Bleu D’Auvergne Flan
1 pre-rolled short crust pastry
100 g broccoli, separated into florets and lightly blanched
3 eggs
200 ml milk
150 g Bleu d’Auvergne or another mild blue cheese, crumbled
Salt and pepper
Preheat oven to 400 degrees.
Place a piece of parchment paper in a pie plate and mold the pastry to the plate on top of the paper.
Scatter the broccoli florets evenly on top of the pastry. Sprinkle with the cheese.
Beat the eggs, milk, salt and pepper together. Pour over the top of broccoli and cheese.
Bake the flan for 25 minutes. Allow to cool and then remove from pie plate, using the overhanging ends of the parchment paper.
Wine suggestion: Bourgogne Aligote
Fantastic job! Do you have the recipe for the pâte brisée?
Hi. The pate brisee was bought pre-rolled and packaged here in France. I don’t know if they have the same type of thing in the U.S. but if they do, it would be in the same section as the pie crust in the aluminum pans.
If you can’t find them, then just do a search on the internet for “short crust pastry recipe”.