Broccoli Tart

Ingredients 

• 1 large broccoli head, cut into florets
• 4-5 garlic cloves
• Salt to taste
• Crushed black peppercorns to taste
• 50 grams parmesan cheese
• 2 tbsps olive oil
• 3-4 red cherry tomatoes, cut into half
• 3-4 yellow cherry tomatoes, cut into half
  Stuffing
• ¾ cup cream cheese
• Salt to taste
• Crushed black peppercorns to taste
• 3-4 chives
• 2-3 sprigs of parsley + for garnish
• 2 tsps garlic granules
• 1 tsp dried red chilli flakes
• 2-3 tbsps milk

Method

1. Preheat the oven at 180˚C.
2. In a food processor, broccoli, garlic, salt, crushed black peppercorns, grate parmesan cheese, and olive oil, and process to a coarse paste.
3. Divide the mixture into equal portions and stuff each silicon cupcake mould with a portion of the mixture. Press on all sides to even out the thickness.
4. Place a piece of butter paper into each mould and add dried beans. Bake for 10-15 minutes.
5. Meanwhile, for the stuffing, take cream cheese in a large bowl. Add salt, crushed black peppercorns, chop chives and parsley and add them to the bowl.
6. Add garlic granules and dried red chilli flakes and whisk. Add milk and mix well.
7. Take the moulds out of the oven, discard the butter paper and beans. Place them back in the oven and bake for another 5-10 minutes.
8. Remove from the oven and allow to cool. Gently de-mould the tarts.
9. Pipe out the prepared mixture into each tart and top it with red and yellow cherry tomatoes.
10. Garnish with parsley sprigs and serve.