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Broccoli & Cheese Tart with Potato Crust

Gooey, cheesy tart, all done

Have you entered the giveaway yet? No? Why not? Get over there quick before midnight tonight (Thursday September 24th, 2009) or it will be too late! Hurry up!

Today is Mr. Guilty’s Birthday (Happy Birthday Lover!), and we’re headed out to this place for dinner with his parents. We haven’t been out for dinner without our little monster for so long, I can’t even remember a time when we had the opportunity. Not that I usually mind, but once in a while, it’s nice to get away and have an evening not be spent running around the restaurant trying to catch him before he starts begging at other people’s tables or meandering into the kitchen to play with all the sharp, shiny tools. He’s definitely worth all the missed dinner’s out though, don’tcha think?

My little baby

Speaking of our little monster….for having been birthed (painfully, without enough drugs) by such an avid and passionate “foodie”, this little guy is what I like to call, a “picky eater” (crazy, I know!). He lives off Annie’s Bunnies, cheese, pickles, Peanut Butter smoothies and milk. No veggies please, unless they are being utilized as transport devices for some sort of creamy dip, like tzatziki, in which case, bring it on!

A few nights ago, I thought I would make something I thought would be a hit in his world. Cheesy, starchy and flavourful. Sadly, I was wrong, but it was a huge hit with the adults of the house. This recipe has been filed away in the “Must make again” files. So very good and astonishingly simple. Please make this, it will make your world go round.

Broccoli & Cheese Tart with Potato Crust

2 lb. Yukon Gold Potatoes (or other sufficiently smooth fleshed potatoes)
1 Large Vidalia Onion
2 Large eggs, slightly beaten
salt & pepper
280 g Broccoli (cut into small florets)
2 baby leeks or 1 large leek (white part only), sliced
1 large garlic clove, grated or minced
1 Tbsp canola oil
1/2 cup dark beer or water
more salt & pepper
1/4 cup fresh basil, minced fine
175g Cheddar, grated
1/4 cup buttermilk
2 large eggs

1. Grease a 9″ glass pie pan and preheat oven to 400°F.

Leeks and onions, waiting to go

2. Grate onion and potatoes and drain them of most of their liquid in a colander. (The less liquid, the more crisp your crust will become).
3. Mix grated potatoes and onions with salt, pepper and 2 eggs.

Uncooked tart, waiting for baking

4. Bake for 45 minutes. Remove from oven, brush crust with a small amount of oil, and return to oven for another 15 minutes to become crispy.

Baked tart shell, waiting for filling

5. In large, deep saucepan, heat oil. Add broccoli, leeks and garlic. Allow to sauté for about 5 minutes, then add in beer to deglaze pan. Continue to cook until broccoli just begins to soften. Remove from heat, stir in basil. Allow to cool for a few minutes.

Lovely farmer's market broccoli

6. In large bowl, mix remaining eggs, salt, pepper and buttermilk. Stir broccoli mix into eggs.
7. Time to finish this thing! Take your crust, layer on half your cheese, then pour the broccoli/egg mix in, then sprinkle on remaining cheese.
8. Bake in 375°F oven for 35-40 minutes.
9. Serve with side salad or soup.

Gooey, cheesy tart, all done

Gooey, cheesy tart, all done

You can’t go wrong with this meal, it brings together childhood favourites. At least it was a childhood favourite of mine. Really, anything with cheese can’t be a bad choice right? Tell that to this kid.

At the beach

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