Name: Broccoli and Roquefort Tart
Prep time: 30 min
Cook time: 30 min
Yield: 6 people
Cuisine: France
Ingredients: 1 shortcrust pastry (View the recipe ); 500 g ofbroccoli; 100 g ofRoquefort; 3 eggs; 4 tbsp ofheavy cream; 50 g ofParmesan (grated); chef's knife; potato masher; pie pan; steamer basket; rolling pin; Maryse; baking mat; parchment paper

Broccoli and Roquefort Tart

main courses baking prepared in advance quiches and savory pies

Updated on 29 January 2026 by

ratatouille

5 reviews 4.9 : Very good

Diet

Vegetarian

Level

Easy

Calories

192 pour 100g

Preparation

30 minutes

Cooking

30 minutes

Here’s my recipe for broccoli and Roquefort tart. It’s one of my favorite winter tarts.

Broccoli and Roquefort go wonderfully together, creating a filling that’s both delicious and satisfying.

This delicious filling sits on a crispy shortcrust pastry with an incomparable nutty flavor, thanks to the use of whole wheat flour.

It’s an easy recipe that you can prepare in advance. All you’ll need to do is reheat it at a low temperature (70°C) for about 20 minutes before serving!

Enjoy your meal, and thank you in advance for your comments 🙏

For

people

Add to shopping list

1 shortcrust pastry View the recipe
500 g of broccoli
100 g of Roquefort
3 eggs
4 tbsp of heavy cream
50 g of Parmesan grated

Making the shortcrust pastry
- 1
  Prepare the shortcrust pastry the day before or at least one hour in advance, following the recipe . Let the dough rest.
Preparing the filling
- 2
  Cut off the base of the broccoli. Separate it into florets and rinse them.
  Steam the broccoli for 10 minutes.
  They should be tender but still firm; otherwise, they will fall apart completely during cooking.
- 3
  Melt the Roquefort over low heat in a saucepan, then add the crème fraîche.
  Simmer, covered, over very low heat for two minutes.
  Remove from the heat and let cool.
- 4
  Preheat the oven to 180°C.
- 5
  Flatten the shortcrust pastry with your hands, then roll it out with a rolling pin.
  Place it in a lightly greased or parchment-lined pan.
  Prick the pastry with a fork to prevent it from puffing up.
- 6
  Coarsely mash the broccoli with a potato masher, but don't puree it—it should retain some texture.
  Spread the broccoli over the dough and season lightly with salt.
- 7
  Add the lightly beaten eggs to the Roquefort cream.
  Season with pepper.
- 8
  Coat the broccoli with this mixture.
- 9
  Sprinkle with grated Parmesan cheese.
  Bake for 30 minutes.