How to make Broccoli Tart - SK Khazana -
As the name suggests, the tarts in this recipe are actually made of a delish mixture of minced broccoli and Parmesan cheese and also, stuffed with a creamy stuffing.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Broccoli (ब्रोक्ली/ विलायती गोभी), Garlic (लहसुन)
Cuisine : French, Fusion
Course : Snacks and Starters
For more recipes related to Broccoli Tart - SK Khazana checkout Pesto Broccoli Tikka - SK Khazana, Malai Broccoli. You can also find more Snacks and Starters recipes like Cuban Potatoes Tofu Omelette Moong Toast Handvo
Broccoli Tart - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Broccoli Tart - SK Khazana Recipe
Broccoli head, florets seperated 1 large
Garlic cloves 4-5
Salt to taste
Crushed black peppercorns to taste
Parmesan cheese 50 grams
Olive oil 2 tablespoons
Kidney beans dried as required
Red cherry tomatoes cut into half 3-4
Yellow cherry tomatoes cut into half 3-4
Stuffing
Cream cheese 3/4 cup
Salt to taste
Crushed black peppercorns to taste
Chives 2-3
Parsley springs 2-3 for garnish
Garlic granules 2 tablespoons
Red chilli flex dried 1 teaspoon
Milk 2-3 tablespoons
Method
Step 1
Preheat the oven at 180˚C.
Step 2
In a food processor, broccoli, garlic, salt, crushed black peppercorns, grate parmesan cheese, and olive oil, and process to a coarse paste.
Step 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.
Step 4
Place a piece of butter paper into each mould and add dried beans. Bake for 10-15 minutes.
Step 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.
Step 6
Add garlic granules and dried red chilli flakes and whisk. Add milk and mix well.
Step 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.
Step 8
Remove from the oven and allow to cool. Gently de-mould the tarts.
Step 9
Pipe out the prepared mixture into each tart and top it with red and yellow cherry tomatoes.
Step 10
Garnish with parsley sprigs and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
