1½ cup All Purpose Heritage Flour
130 g Butter
2 cup Broccoli
100 g Onion
2 each Garlic Clove
2 tbsp Butter
1 tbsp All Purpose Heritage Flour
1 cup Milk
1 tsp red pepper flakes
1 tsp Nutmeg
1 tsp curry powder
1/2 tsp Black pepper, ground
1 tsp Salt 1
1 cup Cheese, Parmesan
Place butter in the freezer prior to baking as this will make your life a lot easier and the dough a lot flakier. Place the flour in a large
bowl and add 1 tsp of salt. Using a grater, grate in your butter into the flour. Use your hands to mix and resemble crumbs. Taking your ice
water add 4TBSP and mix, add the last 1 TBSP if needed. Knead into a smooth ball, form into a disc, wrap with plastic wrap and place in fridge for 20 minutes.
Heat oven to 425. Take out pie crust and let sit for 5-10 minutes before rolling.
Medium dice your onion. Cut your broccoli into bite sized florets and stems.
Put your milk into a small sauce pan and heat up on low heat.
Heat up your butter in a frying pan. Add your onion and cook for 1 minute. Add your broccoli and cook for 5 minutes. Add your spice blend and
continue cooking for 1 minute. Sprinkle your 1 TBSP of flour over top and mix in fully. Slowly pour in your heated milk and stir constantly while adding. Cook down for 6-8 minutes until thickened. Add cheese now if using. Turn off heat and let sit.
Roll out the pie crust on a lightly floured surface in a circle about 1/8 of an inch thick.
Lightly grease a tart tin or pie baking dish and lay the dough on top. Gently press into the dish so it's pressed firmly in all nooks and
crannys. Use a knife to trim any excess off the edges. Pop a few holes in the bottom with a fork. Blind bake for 10 minutes.
Take out the shell and pour in your broccoli filling. Put in oven and cook for 25-30 minutes till solid and golden.