DIRECTIONS
STEP 1
Method of preparation: In a bowl, mix the ingredients for the dough, without the walnuts, and crush with your hands until you get crumbs.
STEP 2
The walnuts are chopped and added. Smooth buttery dough is kneaded, wrapped in cling film, and left in the refrigerator for 15 minutes to firm up.
STEP 3
Then it is rolled out on foil and spread in a baking form with a diameter of 26 cm. If the dough softens in the meantime, it is good to put it back in the refrigerator for a short time.
STEP 4
It is baked in an oven heated to 190 degrees for 10 minutes, covered with parchment paper, on which beans are placed, so that it does not rise.
STEP 5
Divide the broccoli into florets and blanch in boiling salted water for 2–3 minutes, then shock in ice water and drain.
STEP 6
Grate the carrot and cheese, and grind the garlic into a paste.
STEP 7
In a bowl, beat the eggs together with the cream, milk, tarragon, salt and pepper melange and add the cheese mixture to them.
STEP 8
Remove the finished cake from the oven and let it cool. Then it is poured.The stuffing, and spread the broccoli florets on top.
STEP 9
Bake in an oven heated to 180 degrees for about 45-50 minutes. I recommend making it with cheese and butter.
