Ingredients
Hazelnut Crust
- 1 cup brown rice flour.
- 1/2 cup hazelnut meal.
- 1 egg.
- 1/4 teaspoon sea salt.
- 50 g butter, chopped.
- 1 tablespoon water.
Filling
- 2 teaspoons butter.
- 1 brown onion, finely sliced.
- 4 sprigs thyme, leaves picked.
- 1 head broccoli, stem finely diced and florets roughly chopped.
- 50 g feta, crumbled.
- 2 tablespoons hazelnuts, roughly chopped.
- 2 eggs, whisked.
- sea salt, to season.
- freshly cracked black pepper, to season.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and lightly grease a tart or quiche tin with butter.
2. Combine flour, meal and salt together in a mixing bowl. Add in the butter pieces and crumble into the flour mix with your fingers. Add in the egg and water and mix together until a thick dough forms. Press into the greased tart or quiche tin until it’s 4mm thick. Place into the oven and bake for 10 minutes until lightly brown. Once cooked, set aside.
3. While the base is cooking, prepare the filling. Heat the butter, onion, broccoli stems and thyme leaves in a frying pan or skillet on low-medium heat. Cook, stirring for 7-10 minutes until onion softens. Place into the base of the baked crust and smooth out to cover the surface.
4. Add broccoli florets to a saucepan, cover with water and bring to the boil. Cook for 3-4 minutes until broccoli has softened, but still has a little crunch to it. Drain and scatter over onion in tart tin.
5. Pour the whisked egg over the broccoli and scatter over hazelnuts and feta cheese. Place into the oven and cook for 20 minutes until egg is set and feta cheese is golden. Remove from the oven and allow to cool before slicing into 4 serves.
Note
We like serving this tart with a fresh mixed green salad. In the cooler months, you may like to serve with some roast veggies.
Make it nut-free: Replace the hazelnut meal with plain flour. You may need to add a little more water to help the mixture come together. Replace the hazelnuts with pumpkin seeds.
This easy hazel-nutty crust tastes great with the no-waste broccoli filling. We recommend cooking this one up on a Sunday and having as a no-brainer breakfast during the week.
Ingredients
Hazelnut Crust
- 1 cup brown rice flour.
- 1/2 cup hazelnut meal.
- 1 egg.
- 1/4 teaspoon sea salt.
- 50 g butter, chopped.
- 1 tablespoon water.
Filling
- 2 teaspoons butter.
- 1 brown onion, finely sliced.
- 4 sprigs thyme, leaves picked.
- 1 head broccoli, stem finely diced and florets roughly chopped.
- 50 g feta, crumbled.
- 2 tablespoons hazelnuts, roughly chopped.
- 2 eggs, whisked.
- sea salt, to season.
- freshly cracked black pepper, to season.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and lightly grease a tart or quiche tin with butter.
2. Combine flour, meal and salt together in a mixing bowl. Add in the butter pieces and crumble into the flour mix with your fingers. Add in the egg and water and mix together until a thick dough forms. Press into the greased tart or quiche tin until it’s 4mm thick. Place into the oven and bake for 10 minutes until lightly brown. Once cooked, set aside.
3. While the base is cooking, prepare the filling. Heat the butter, onion, broccoli stems and thyme leaves in a frying pan or skillet on low-medium heat. Cook, stirring for 7-10 minutes until onion softens. Place into the base of the baked crust and smooth out to cover the surface.
4. Add broccoli florets to a saucepan, cover with water and bring to the boil. Cook for 3-4 minutes until broccoli has softened, but still has a little crunch to it. Drain and scatter over onion in tart tin.
5. Pour the whisked egg over the broccoli and scatter over hazelnuts and feta cheese. Place into the oven and cook for 20 minutes until egg is set and feta cheese is golden. Remove from the oven and allow to cool before slicing into 4 serves.
Note
We like serving this tart with a fresh mixed green salad. In the cooler months, you may like to serve with some roast veggies.
Make it nut-free: Replace the hazelnut meal with plain flour. You may need to add a little more water to help the mixture come together. Replace the hazelnuts with pumpkin seeds.