Broccoli, Sausage and Tomato Tart

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Broccoli, Sausage and Tomato Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
12
For the dough
450 grams Pastry flour
1 cube Yeast (42 grams)
1 pinch sugar
200 milliliters lukewarm milk
30 grams butter
1 pinch salt
1 egg
For the filling
1 kilogram Broccoli
2 garlic
salt
1 tablespoon freshly chopped oregano
6 tomatoes
600 grams raw Sausage
1 tablespoon butter
800 grams crushed, canned tomatoes
freshly ground peppers
250 grams Quark
200 grams Whipped cream
4 eggs
Nutmeg
How healthy are the main ingredients?
BroccolitomatoWhipped creamoreganosugarsalt

Preparation steps

1.

For the dough, make a well in the flour. Crumble the yeast into the well. Stir in sugar and a little of the milk and let sit for 20 minutes. Add remaining dough ingredients and knead everything into a smooth dough. Cover and let rise in a warm place for 30 minutes.

2.

For the filling, rinse the broccoli and cut into small florets. Peel and halve garlic. Bring a large pot of salted water to a boil. Blanch the garlic and broccoli for 3 - 4 minutes. Drain, rinse in cold water and drain again.

3.

Rinse the tomatoes, quarter, remove seeds and cut into narrow strips.

4.

Heat the butter in a pan. Remove the sausage from the casing and saute until cooked. Stir in tomato and simmer 3 minutes. Season with oregano, salt and pepper.

5.

Knead the dough on a floured surface. Roll out the dough and line a deep baking dish. Evenly distribute the sausage, broccoli and tomato over the dough. Beat the eggs. Stir together the quark, cream and eggs. Season with nutmeg. Pour the egg mixture over the broccoli mixture. 

6.

Bake in a preheated oven at 200°C (approximately 400°F) for about 40 minutes. Serve warm.