150 g of grated Piedmontese toma (or other cheese of your choice; use a grater with large holes)
1 egg
30 g grated parmesan cheese
2/3 tablespoons of cream
Steamed or blanched green, pink and yellow cauliflowers
PROCEDURE
Prepare the shortcrust pastry (you can also use the ready-made one) by putting all the ingredients in a bowl (or in the planetary mixer with the leaf) and knead until you obtain a smooth and homogeneous dough. You can prepare it the day before and store it wrapped in cling film; however, it must rest for an hour.
Roll it out with a rolling pin and place it in the chosen mold, forming an edge by turning the dough inwards (HERE you can see the video).
In a bowl beat the egg, add the grated parmesan and cheese. Season with salt and pepper.
Pour into the shortcrust pastry shell and level.
Arrange the cauliflower florets to your liking or in a flower shape as in the video.
Brush with extra virgin olive oil (a little) and bake at 180° for about half an hour (depends on the power of your oven and the thickness of the shortcrust pastry).
Pink cauliflowers change color when cooked, turning blue/purple.
