Broccoli & Blue Cheese Puff Pastry

If you love the tang of blue cheese, this puff pastry tart is about to become your new go-to for brunch, lunch, or a light dinner with a side salad.

A buttery puff pastry shell gets filled with a mixture of ricotta, eggs, and crumbled blue cheese, then loaded with broccoli and baked until the top is golden and puffed.

The ricotta keeps things creamy while the blue cheese brings that unmistakable sharp, funky bite.

It slices beautifully and feeds eight, making it a natural crowd-pleaser for gatherings.

Pro Tips

• Use a deep dish quiche pan so the filling has room to puff without overflowing.
• Blanch or steam the broccoli briefly before adding to the filling. Raw broccoli won’t cook through in 30 minutes and you’ll end up with crunchy stems.
• Gorgonzola or Roquefort both work as substitutes if you want a milder or sharper blue cheese flavor.
• Let the tart cool for 10 minutes before slicing. The filling sets up as it rests and you’ll get cleaner pieces.