I used to be terrified of making my own tart shells. I assumed you needed cold marble countertops and freezing hands to get it right. While temperature does matter, this recipe is surprisingly forgiving. The dough comes together quickly and results in a sturdy, biscuit-like crust that holds up well against the creamy filling.
This is essentially a quiche, but baking it in a tart pan gives you a better crust-to-filling ratio than a deep-dish pie plate. I often make this on Sunday afternoons to use up leftover vegetables from the week. The combination of sharp cheddar and broccoli is classic, but the burst of acidity from the roasted cherry tomatoes is what cuts through the richness and makes you go back for a second slice.
Ingredients
The Crust
- 2 ½ cups all-purpose flour (sifted makes it lighter)
- 9 tbsp (approx. 4.5 oz) cold unsalted butter, cut into cubes
- 1 large egg
- 3 tbsp ice-cold water
- Pinch of salt
The Filling
- 1 ½ cups broccoli florets (fresh or frozen)
- 1 ½ cups cherry tomatoes, cut in half
- ¾ cup sharp cheddar cheese, shredded
- ¾ cup mozzarella cheese, shredded
- 4 large eggs
- 1 ¼ cups heavy cream (or whole milk for a lighter version)
- ½ tsp salt
- Pinch of black pepper
- Fresh arugula (rocket) for garnish
Instructions
- Make the Dough: Whisk the flour and salt in a large bowl. Add the cold butter cubes. Use your fingertips to snap and rub the butter into the flour. You want it to look like coarse sand, but a few pea-sized chunks of butter are fine—they make it flaky.
- Bind It: Beat the egg with the cold water. Pour it into the flour mix. Stir gently until it starts to clump together, then use your hands to form a ball. If it feels crumbly, don’t panic; just press it together firmly. Wrap and chill for 30 minutes.
- Preheat & Roll: Heat oven to 350°F. Roll the dough out on a floured surface until it’s slightly larger than your 10-inch tart pan. Press it into the bottom and up the sides.
- Blind Bake: Prick the bottom with a fork (this stops bubbles). Bake for 10 minutes. Note: I usually line it with foil and fill it with dried beans or rice to keep the sides from shrinking down, but you can bake it empty if you watch it closely.
- Mix Filling: Whisk the 4 eggs, cream, salt, and pepper. Stir in the cheeses.
- Assemble: Place the cooked broccoli and tomatoes directly onto the warm crust. Pour the egg mixture over them. It might look like too much liquid, but it will settle.
- Bake: Bake for 30–35 minutes. It’s done when the center barely jiggles and the top is golden.
- Serve: Let it rest for 10 minutes (this helps it slice cleanly) and top with fresh arugula.
Why You’ll Love This Recipe
- The Crust: Homemade crust has a buttery flavor that store-bought frozen shells just can’t match.
- Versatility: It’s excellent served hot for dinner, but I actually prefer it room temperature for lunch the next day.
- Visual Appeal: The red tomatoes and green broccoli peeking through the golden cheese look beautiful on the table.
Chef’s Tips for Perfection
- Dry the Broccoli: If you use frozen broccoli or steam fresh broccoli, you must pat it dry with paper towels before adding it to the tart. If it’s wet, it will release water while baking and make the custard watery.
- Don’t Overwork the Dough: When mixing the flour and water, stop as soon as it holds together. If you knead it like bread, the crust will be tough and hard to chew.
- Cream vs. Milk: Heavy cream yields a rich, silky custard. Whole milk works fine, but the texture will be slightly less firm. Avoid skim milk; it tends to scramble rather than set smoothly.
Storage and Reheating
Store leftovers in the fridge for up to 3 days. To reheat, put a slice on a baking sheet at 300°F for about 10–15 minutes. Microwaving works in a pinch, but it makes the crust a bit soft and chewy.
Nutritional Notes
This is a calorie-dense dish due to the butter and cream. You can lighten it up by using milk and reducing the cheese slightly, but the texture will change. Serve with a sharp, vinegary green salad to balance the richness.
