Broccoli and blue cheese tart with macadamia crust

Broccoli and blue cheese tart with macadamia crust.

Make short crust with chopped macadamia

• 480g Flour
• 40g macadamia
• 250g butter
• 30 ml water

1. Blend macadamia nuts so they are in a fine
2. Place nuts, flour and butter into food processor and blend together 2 minutes
3. Keep adding water a little at a time until dough is made, you can use more water if needed; remember to add a little at a time, the flour will absorb the water when mixing. Different flours need different water levels.  2 minutes
4. Once dough has formed a nice and easy to use, remove from blender and place in cling film and  refrigerate for 20 mins.

Filling

• 3 florets Broccoli (steamed and rooted)
• 1 lemon (zest & juice)
• 2 garlic Minced
• 2 White onions finely diced and cooked without colour
• 50g blue cheese,
• 4 anchovy fillets optional
• 1 tsp caper chopped
• 3 tbsp sour cream

1. Combine all these ingredients in a bowl.
2. Take pastry out and roll tart base, you can use a large tart dish or individual if needed, make sure inside the case is greased before placing pastry in. Roll, and cut to size using a little flour on the bench and rolling pin.
3. Blind bake for 10 minutes on 150c, then remove and leave cool, 10 minutes
4. Once tartlets are ready, place ingredients inside and bake for a further 20 minutes on 160 c.