Bacon and Broccoli Tart is another French, and you might call it, casseroles. The tarts are easy to make and delicious. Broccoli and Bacon Quiche are other variations of this dish, and the bacon gives the friction the aroma, the broccoli is the finishing touch, and all this is spiced with a hint of chili.
How to choose the best ingredients for Bacon and Broccoli Tart
Bacon: the bacon is best when smoked because it additionally strengthens the taste and aroma. However, if you do not like the smell of smoked meat, you can add a raw one. It will also fit.
Broccoli: choose fresh, green broccoli without any stains. Frozen broccoli is not suitable for this tart because it will be hard to blanch it properly.
Philadelphia cream cheese/ sour cream/ creme fraiche: these are very similar substitutes in taste and composition, it is good to have these three types. Philadelphia cheese is not recommended, but sour cream and creme fraiche can be omitted. Then you add the second one twice.
Tips and tricks
- You can store the grated dough in the refrigerator for up to 2 days and in the freezer for up to several months.
- You can freeze the well-blanched broccoli and use it for the next time or another dish or salad.
Bacon and Broccoli Tart
Shortbread for tarts: the indicated amount is sufficient for two 24 cm tarts.
- 1 1/2 cup all-purpose flour
- 1/2 cake flour
- 1 tsp salt
- 170 gr chilled butter
- 1/2 cup cold water
Stuffing on tarts with a diameter of 24 cm
- 4 slices bacon
- 100 gr broccoli
- 3 cloves garlic
- 300 gr Philadelphia cream cheese
- 200 gr sour cream
- 200 gr creme fraiche
- 50 gr hard cheese, preferably spicy
- 3 eggs
- chili flakes
- salt and pepper to taste
- 1/3 tsp nutmeg
- 1/3 tsp ground allspice
- 1/2 cup chopped parsley
Shortbread for tarts:
- Put the sifted flour and butter on the counter.
- Chop the butter and flour into small pieces. I use a special dough knife for this, and it can be a shortcrust dough shredder or a regular kitchen knife with a broader blade. The dough shredder and dough knife are held from the top and are therefore more convenient, but you can also do it with an ordinary kitchen knife.
- As soon as the flour is chopped with butter, add a little water and knead into a uniform dough. It's good that the water is freezing so that the dough is substantial and elastic.
- When the dough is ready, divide it into two equal parts.
- Before baking, put the dough in the refrigerator for at least 30 minutes.
- After thirty minutes, we rolled the dough into a circle about 2.5 cm (1 inch) larger than a tart tin.
- Prepare a form for the tare – brush generously with butter and sprinkle the flour.
- Put the rolled-out dough on the roller and put it into the mold. We try to place them centrally so that there is more or less the same amount of dough on both sides. Then, we formed the edges of the dough that were longer than the mold's diameter.
- Then prick the dough with a fork.
- I use ceramic balls for baking shortcrust pastry, and you can use beans when you don't have such balls.
- I put baking paper on the baking tin and poured out the balls or beans. We make sure that they are evenly distributed, especially at the edges. The balls have the task of pressing the bend so that they do not fall. This is an essential element when baking the bottom of the tart.
- Preheat the oven to a temperature of 230 degrees C / 450 degrees F / Gas mark 8
- Bake for about 10-15 minutes.
Stuffing on tarts:
- Fry the bacon in whole slices.
- Divide the broccoli into small swirls and cook for 2-3 minutes al dente.
- I put the broccoli in boiling salted water and cook for 2-3 minutes. Then, I take it out and have it ready to tart.
- I put the torn slices of bacon on the toasted bottom of the tart and the broccoli pieces on top of it.
- I put Philadelphia cheese, sour cream, and creme fraiche into a large bowl.
- Then I break in the eggs and mix everything thoroughly until combined.
- The next step is to put on the grated cheese and spices and chopped parsley and mix again.
- I pour the entire mass of broccoli and bacon into the previously prepared bottom of the tart.
- Bake for 20-25 minutes at 180 degrees C / 350 degrees F / Gas mark 4