Broccoli tartlet

INGREDIENTS OF THE TARTLET

• 2 cups all-purpose wheat flour

• 1 whole cold egg, from the fridge

• 1 egg yolk

• 2 butter spoons

• 2 tablespoons of vegetable shortening

• 3/4 teaspoon of salt

• 1 spoon of sugar

• 1/3 cup of ice water

FILLING INGREDIENTS

• 1 small broccoli

• 1 cup of full liquid milk

• 2 whole eggs 

• 1 cup of cheese type gouda, goat or your preference

• 1/8 teaspoon of salt

• 1/8 teaspoon of pepper

PREPARING THE TARTLET

The oven is preheated to 350 degrees. In a deep container the flour is poured and with the tips of the fingers a hole is opened in the center of the flour, forming a volcano; inside the volcano add the egg plus the yolk, butter, salt and sugar. Mix everything with your fingertips until you get a sandy texture.

Little by little the ice water is added, until a homogeneous mass is obtained. Without kneading, a ball is formed, put in a bag and put in the fridge for half an hour.

Take the ball of dough out of the fridge and roll it out with a rolling pin on a clean surface, sprinkling a little flour on top and bottom. Stretch and line a large mold of tartlets or individual molds with this dough, pierce them with a fork and bake for about 15 minutes. Remove from oven and set aside.

PREPARATION OF THE FILLING

Wash the broccoli well, cut the seedlings and pass them through boiling salted water (this is called blanching in the kitchen) then stop cooking by placing them in cold water with ice, strain and reserve.

In a container mix the milk, eggs, cheese, salt and pepper. Stir well and add the broccoli trees.

FOR ASSEMBLING

Fill the pre-cooked tartlets with the broccoli mixture and bake at 350 ° until lightly browned, for about 15 minutes.

 

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