Ingredients FOR THE TART

• 300 g flour
• 150 g butter
• 50 g sugar
• 30 g hazelnuts
• 20 g Parmigiano Reggiano Dop
• 10 g poppy seeds
• 3 yolks
• salt

Ingredients FOR THE FILLING

• 350 g clarified butter
• 160 g cauliflower
• 150 g fennel
• 130 g broccoli
• 5 yolks
• 4 carrots
• 4 artichokes
• lemon
• White wine
• salt
• shallot
• thyme
• vinegar
• extra virgin olive oil

FOR THE TART
Chop hazelnuts reducing them to powder; mix them with flour, grated parmesan, poppy seeds, sugar, a pinch of salt and butter to obtain a sandy mixture. Knead it with the yolks and 5 tablespoons of cold water, shape it into a ball, cover it with plastic wrap and leave it to rest in the refrigerator for 1 hour.
Roll out then the pasta on a surface dusted with flour up to a thickness of 3-4 mm. Place it in a hinged mold (ø 22 cm), trim the protruding parts and pinch it along the edge, decorating it; puncture the bottom with a fork, cover it with parchment paper and fill it with dried legumes or with balls for cooking in white.
bake at 180 ° C for about 30 minutes. Remove from the oven, remove the paper and legumes and let the tart cool.

FOR THE STUFFING
Peel vegetables; cut into fennel and artichoke wedges, touch the carrots, tufts of broccoli and cauliflower. Soak the artichokes in cold water with 1/2 lemon for 10 minutes. Stew the artichokes in a saucepan with a drop of white wine, ½ glass of water, a drizzle of oil and a pinch of salt. Boil the carrots for 5-6 minutes and drain them; in the same water add 1 tablespoon of lemon juice and cook the cauliflower for 3 minutes, the fennel for 3-4 minutes, the broccoli al dente 6-7 minutes.
Prepare the hollandaise sauce: melt the clarified butter. United in a small saucepan 35 g of water, 35 g of white wine, 35 g of vinegar, 1 sliced ​​shallot, 1 sprig of thyme, boil for 2 minutes, then filter the reduction obtained. Beat the yolks with a whisk adding the reduction, a pinch of salt and continue to work them in a water bath; when the sauce starts to whip, remove the bowl from the heat and continue whipping by adding the melted clarified butter.
stuffed the tart alternating mixed vegetables with spoonfuls of hollandaise sauce; decorated to taste with fennel and edible flowers.

Accompany with a Classic Method sparkling wine from chardonnay grapes that goes well with savory pies with vegetables. Trento Brut by Rotari is fragrant and fresh as only mountain wines can be.

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