Marriage's Organic Light Brown Flour - 1kg Bag

Stilton and Broccoli TartPreparation Time1 hour Baking Time40 minutesServes 6IngredientsPastry175g Organic PlainLight Brown flourA good pinch of salt50g walnut pieces100g unsalted butte, chilled and diced1 large free-range egg yolk plus 1-2 tablespoons cold waterFilling400g broccoli florets100g Stilton3 large free-range eggs200g half-fat creme fraiche100ml milk (not skimmed)Small bunch of chivesSalt and pepper23cm/8 1/2 inch loose-based flan tin and a baking trayMethod1. Place the flour, salt and nuts into a food processor and 'pulse' to a fine powder. Add the butter and process until the mixture resembles fine crumbs. Add the egg yolk and water and process until the mixture comes together.2. Wrap and chill the dough until firm - about 20 minutes. Turn out onto a lightly floured work surface. Knead for a few seconds until smooth.3. Roll out the dough to a circle about 27cm across. Roll the pastry around the rolling pin and lift over the tin. Carefully press the dough onto the base and sides. Prick the base several times with a fork. Chill for 20 minutes.4. Heat the oven to 170°C fan/190°C/ 375 °F/Gas 5. Line the pastry case with no-stick baking parchment and weigh down with baking beans. Bake for about 15 minutes until firm.5. Remove the paper and beans. Bake the empty case for 5 minutes until crisp.6. Reduce the oven temperature to 150°C fan/170°C/325 °F/Gas 3 and put a baking tray in the oven.7. Blanch the broccoli in boiling water for 3-4 minutes, or until tender. Rinse and drain.8. Arrange the broccoli in the pastry case and crumble the Stilton over the top.9. Combine the eggs, creme fraiche and milk in a large jug. Snip in the chives and season. Whisk to combine the pour over the broccoli and cheese.10. Set the tart on the heated tray. Bake for about 40 minutes until firm and slightly golden.Leave for about 10 minutes before cutting. Best eaten the same day.Recipe TipFor a sweet pastry, replace the salt with 45g sugar.