- 300 g broccoli
- 225 g type 2 semi-wholemeal flour
- 100 g leek
- a sachet of saffron powder
- vegetable broth
- extra virgin olive oil
For the recipe of tartlets with broccoli with saffron, mix 200 g of flour with 60 g of water, 35 g of oil and a pinch of salt, then roll out the dough with a rolling pin, obtaining a sheet 2 mm thick. Cut out 6 discs (diam. 11-12 cm) with a pastry cutter.
Grease 6 molds for tartelletta (diam. 10 cm) and line them with the discs of dough, trimming the overflowing one. Prick the bottom of the tartlets with a fork, lay down a disk
of baking paper of the same size and distribute a small handful of dried beans. Cook "in white" in the oven at 180 ° C for about 20 minutes.
For the béchamel sauce. Melt a sachet of saffron in a couple of tablespoons of water. Dilute 25 g of flour with 25 g of oil in a saucepan, stirring with a whisk for a couple of minutes, until the mixture begins to boil. Add 250 g of vegetable broth, a pinch of salt, grated nutmeg and dissolved saffron, stirring constantly, and continue cooking for another 3-4 minutes.
For vegetables. Clean the broccoli, divide them into small florets and boil them in salted water for 4-5 minutes; drain and cool in iced water.
Clean the leek, removing the outer sheath, divide it in half lengthwise and cut it into half rounds. Brown it in a pan with a film of oil for 2-3 minutes. Spoon saffron-flavored béchamel sauce into each tart and complete with a tablespoon of leeks and some broccoli florets.
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