Brisée with cauliflower

Feb 28, 2022
Brisée con cavolfiori

INGREDIENTS (for the shortcrust pastry)

  • 200 g of 00 flour or white spelt
  • 100 g of starch
  • 180g butter (cut into cubes)
  • 14 g of sugar
  • 2 eggs
  • salt and pepper
  • extra virgin olive oil

    INGREDIENTS (for the filling)

    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.

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