Broccoli & Ricotta Tart

• 1/2lb (250 g) broccoli (about 1/3 bunch or 2 stalks)
• salt and black pepper
• 1 1/2 cups (375 g) lightly mashed ricotta or cottage cheese
• 1 cup (125 g) grated aged Cheddar cheese
• 2/3 cup (60 g) grated Parmesan cheese
• 2 eggs, lightly beaten 2-3 garlic cloves, crushed
• 1 tsp chopped fresh thyme
• 5 tbsp (75g) butter
• 3 cups (175 g) fresh bread crumbs
• * 9-in (23-cm) baking dish

STEPS :

1. Trim the broccoli and cut the stalks from the tops. Peel and dice the stalks and break the tops into small florets. Plunge the florets and stalks into a pan of boiling salted water for 1 minute. Drain, rinse under cold water, and drain again.
2. Put the ricotta cheese into a large bowl with the Cheddar and Parmesan, the eggs, garlic, thyme, and salt and pepper to taste. Mix until smooth, then add the broccoli stalks.
3. Melt the butter in a saucepan, remove it from the heat and stir in the bread crumbs.
4. Line the baking dish with about three-quarters of the buttered bread crumbs, pushing them up the side of the dish to form a loose crust. Spoon in the cheese mixture and then sprinkle with the remaining buttered bread crumbs. Arrange the broccoli florets on top.
5. Bake the tart in a 350°F (ISO°C) oven for about 40 minutes, until it is firm. Serve warm or cold.

SPINACH & RICOTTA TART

Substitute 1 packed cup (250 g) chopped cooked spinach for the broccoli or use a mixture of chopped cooked spinach and sauteed diced red pepper.