(Recipe) Broccoli & Fennel Tart with Pea-Hazelnut Crust

Instructions

1. Make the crust
In a food processor, blend the thawed peas with the hazelnuts and half the garlic until crumbly. Mix in 1 egg. If the mixture still feels too dry, add a second egg. The goal is a dough-like consistency. Season with mustard, salt, and pepper.

Line a baking dish with parchment paper, brush lightly with oil, and press the pea mixture evenly into the base to form your crust.

2. Prepare the fennel
Cut the fennel in half lengthwise. Slice one half crosswise into thin strips (about 5 mm thick) and place in a bowl. Chop the remaining fennel roughly and pulse it in the food processor until finely minced. Add to the bowl with the sliced fennel.

3. Prepare the broccoli filling
Dice about two handfuls of broccoli stems into small cubes (brunoise). Chop the rest of the broccoli finely in the food processor and mix it into the fennel. Stir in the crème fraîche, 1 egg, 1 egg white, and cheese if using. Season with salt and pepper and mix into a creamy (but not runny) mixture.

4. Assemble and bake
Spread the broccoli-fennel filling evenly over the pea crust.

Bake in a preheated oven at 180°C (350°F) for about 50 minutes, or until the top is set and lightly golden. Serve warm, or refrigerate and reheat before serving — the texture becomes firmer the next day.

Reheat tip: Place in a hot oven for about 7 minutes before serving if making ahead.

Serving Suggestions

Serve as a light lunch with a crisp tomato salad or as a main course with new potatoes and marinated broccoli.