Olive Oil Tart Crust
1 ¼ cups, 200g all purpose flour
½ cup, 50g whole wheat flour
1 tsp salt
¼ cup, 60g olive oil
½ cup, 120g very cold water
Filling
1 bunch broccoli leaves, washed
1 large clove garlic, minced
The finely grated zest of one lemon
1 large onion, peeled and roughly chopped
A small wedge of camembert cheese
5 large eggs
1 ¼ cups half and half
Olive oil
Salt and pepper
Make the Olive Oil Crust:
Combine the flours and the salt in a medium sized bowl. Add the olive oil and water and mix until just combined. Form into a disc, wrap in saran wrap, and refrigerate 30 minutes to 1 hour.
Remove the dough from the fridge and place on a lightly floured work surface. Using a rolling pin, roll to about ¼ inch thickness and arrange in a 10 inch tart pan. Fold the edges of the dough into the pan and pinch/push so that they are above the top edge of the pan. Using a fork, poke several holes into the bottom of the curst and place the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 350 degrees. Once chilled, line the tart crust with a sheet of parchment paper filled with dried beans or pie weights and bake 20 minutes. Remove the paper and beans/weights and bake an additional 15 minutes to crisp the bottom of the curst.
Make the Filling and Bake the Tart:
Preheat the oven to 400 degrees. Finely chop the stems of the broccoli leaves – use the whole thing, even the large stem at the bottom. Roughly chop the leaves. Toss together the chopped stems and leaves with the garlic, the lemon zest, a healthy drizzle of olive oil, and some salt and pepper. Spread on a sheet pan and roast 15 minutes. Set aside.
Set a medium skillet over low heat and drizzle in about 2 teaspoons of olive oil. Place the onions in the skillet and sprinkle with a little salt. Cook, stirring occasionally, until the onions are caramelized and very soft. This will take 30 to 40 minutes. Keep the heat very low the whole time. Set aside.
Slice the camembert into thin pieces and set aside.
Combine the eggs and half and half in medium bowl and whisk well. Season with a little salt and pepper.
Place the roasted broccoli leaves in the prepared tart shell, top with the caramelized onions, and arrange the sliced camembert on top. Pour the egg mixture into the tart and bake at 350 degrees for 35-45 minutes until set and golden. Shake the tart gently to test for doneness – when cooked though, you shouldn’t see any jiggle. Remove from the oven an d cool 15-20 minutes before slicing and serving.