Broccoli and blue cheese tart

INGREDIENTS 

3kg broccoli
1.5kg blue cheese
30 eggs
7l cream
1.5kg rocket
1.5kg beetroot 

Dressing:
200g Dijon mustard
800ml naartjie juice
200ml white balsamic
100g sugar
1.2l olive oil
Salt and pepper to taste 

METHOD 

Roast the beetroot in the oven until cooked
Make a shortcrust dough for the tarts
Blanch the broccoli and refresh
Make a quiche mixture
Place the broccoli and crumble the blue cheese in it
Pour the egg and cream mixture over and bake for 20 minutes
For the dressing: place all the ingredients in the blender and blitz them until combined
Once the beetroot has been cooked and cooled, peel and cut into wedges