Savory broccoli tarts, dried tomatoes and goat tomette

 

The recipe:

Blanch the broccoli for 10 minutes in boiling water. Strain.

Butter 4 small tart pans. Roll out the dough and cut it into four pieces. Line molds with the four pieces of dough.

Divide the broccoli into each mold. Set aside the pink pepper berries and spread the goat tomette in the molds as well.

Chop the chives and cut the tomatoes into small cubes.

Beat two eggs with the cream. Add salt and pepper.

Divide the mixture into four tarts and finish with the chopped chives and small pieces of dried tomatoes. 

Bake for 30 minutes.

Let cool on a cooling rack before serving.