Pork and Broccoli Layered Tart

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Pork and Broccoli Layered Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation

Ingredients

for
6
Ingredients
2
large eggs
cup
0.333 cup
¼ teaspoon
3 tablespoons
melted butter
For the filling
2.333 cups
broccoli rabe (roughly chopped)
3 tablespoons
4 cloves
garlic (finely chopped)
½ teaspoon
2.333 cups
gluten-free italian sausage (casing removed)
For the sauce
¼ cup
¼ cup
1 ⅔ cups
¼ teaspoon
¼ teaspoon
freshly ground peppers
½ cup
To finish
1 tablespoon
melted butter
¼ cup
dry gluten-free bread crumbs
1 cup
½ cup

Preparation steps

1.
Whisk together the eggs, milk, flour and salt until smooth.
2.
Lightly brush a 25cm|10" frying pan with melted butter and heat until hot but not smoking. Ladle about 50ml|1/4 cup of the batter into the pan, tilting the pan to coat the base. Pour excess batter back into the bowl.
3.
Cook for about 30 seconds, until just set and the underside is lightly browned, then invert onto a tea towel to cool completely. (It will be cooked on one side only). Make 5 more pancakes with the remaining batter, brushing the pan with melted butter as needed.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20cm|8" springform tin. Wrap the outside of the entire base with a double layer of foil.
5.
For the filling: Cook the broccoli rabe in a pan of boiling salted water, uncovered, for about 5 minutes, until just tender. Drain and rinse under cold running water, then drain well.
6.
Heat the olive oil in a frying pan and cook the garlic and pepper flakes for 5 minutes, stirring occasionally.
7.
Add the sausage and cook, breaking up the sausage with a fork or spoon, for about 5 minutes, until no longer pink inside. Stir in the broccoli rabe and cook, stirring, to coat with sausage, until heated through. Remove from the heat.
8.
For the sauce: heat the butter in a heavy-based pan over a low heat until the foam subsides, then whisk in the flour and cook, whisking for 3 minutes.
9.
Gradually add the milk, whisking constantly and bring to a boil. Reduce the heat and simmer for 5 minutes, whisking occasionally. Stir in the salt, pepper, and cheese, then remove from the heat.
10.
Brush the base and sides of the tin with melted butter, then sprinkle the base with breadcrumbs.
11.
Stir together the fontina and parmesan and set aside.
12.
Put 1 pancake in the base of the tin, then sprinkle with 1/6 of the filling and drizzle with 1/3 cup sauce. Make 5 more layers, ending with a layer of sauce. Sprinkle the fontina and parmesan mixture evenly over the top.
13.
Bake for about 25 minutes, until bubbling and golden. Cool in the tin on a wire rack for 15 minutes.
14.
Remove from the tin and cut into wedges to serve.