List of Ingredients
- 11 OZ. of broccoli
- Italian “type 2” semiwholegrain flour
- 4 OZ. of leeks
- 1 packet of powdered saffron
- Nutmeg
- Vegetable broth
- Salt
- Extravirgin olive oil
Method
Knead together 1 1/3 cups of flour with 2 1/2 ounces of water, 3 tablespoons of oil and a pinch of salt, then use a rolling pin to roll out the dough to a sheet 1/8 inch thick. Cut out 6 circles (diam. 4 1/2 inches) with a pastry cutter.
Grease 6 tartlet molds (diam. 4 inches) and line with the circles of dough, trimming off the excess. Pierce the bottom of the tartlets with a fork, cover with a circle
of parchment paper the same diameter and top with a small handful of dried beans. Blind bake in a 350 °F oven for about 20 minutes.
Prepare the bechamel. Dissolve 1 packet of saffron in a couple spoons of water. In a pan, melt 3 tablespoons of flour with 2 tablespoons of oil, stirring with a whisk for a couple of minutes, until the mixture begins to boil. Add 9 ounces of vegetable broth, a pinch of salt, some freshly grated nutmeg and the dissolved saffron, stirring constantly with a whisk, and continue cooking for another 3-4 minutes.
Prepare the vegetables. Trim the broccoli, break into florets and boil in salted water for 4-5 minutes; drain and immerse in ice water to cool.
Clean the leek, removing the outer layer, cut in half lengthwise and slice into semi-circles. Brown in a pan with a thin layer of oil for 2-3 minutes. Spoon saffron bechamel into in each tartlet shell and top with a tablespoon of leeks and a few broccoli florets.