Broccoli Tart

Sift the flour onto the work surface with the salt and make a well in the middle. Cut the cold butter into pieces and distribute around the flour. Crack the egg in the middle with 2-3 tablespoons of lukewarm water. Cut all ingredients with a knife to combine, then knead with hands into a dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the dough to the size of the tart tin (about 30 cm diameter, approximately 12 inches) and line the tin with it.

Rinse the broccoli and cut into florets. Peel the stems and cut into thin slices. Cook in boiling salted water for 2-3 minutes, drain, rinse and drain.

Rinse the leek and cut crosswise into thin strips.

Mix the mountain cheese with eggs and creme fraiche and season with salt, pepper and cilantro. Cut the Roquefort into small cubes.