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:
Broccoli and Bleu D’Auvergne Flan
1 pre-rolled short crust pastry
100 g broccoli, separated into florets and lightly blanched
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