Mashed Potato
1/2 Beetroot
3 cups of all-purpose flour (360 g)
1 cup of butter with salt (200 g)
Salt and black pepper to taste
1 egg
2 tablespoons of heavy cream without whey (30 ml)
Filling
125 g of broccoli
1 tablespoon of olive oil (15 ml)
3 cloves of garlic, minced
80 g of cheddar cheese
2 eggs
1 cup of heavy cream (300 ml)
4 tablespoons of ricotta cheese (45 g)
Salt and nutmeg to taste
Accoutrements
8 oval-shaped molds approximately 6 cm x 10 cm
Mashed Potato
1/2 Beetroot
3 cups of all-purpose flour (360 g)
1 cup of butter with salt (200 g)
Salt and black pepper to taste
1 egg
2 tablespoons of heavy cream without whey (30 ml)
Filling
125 g of broccoli
1 tablespoon of olive oil (15 ml)
3 cloves of garlic, minced
80 g of cheddar cheese
2 eggs
1 cup of heavy cream (300 ml)
4 tablespoons of ricotta cheese (45 g)
Salt and nutmeg to taste
Accoutrements
8 oval-shaped molds approximately 6 cm x 10 cm
Mashed Potato
1
Grate the beetroot and remove excess water with a cloth or paper towel. Reserve
2
In a bowl, combine flour, butter, salt, and black pepper
Mix the ingredients with your fingertips until a dough forms
Add the egg and heavy cream without whey
Mix again until a homogeneous mass forms
Add the beetroot to the mass and mix well
If the mass becomes too sticky, add more all-purpose flour as needed until it is easy to handle
Wrap in plastic film and let rest for approximately 40 minutes in the refrigerator
Filling
1
Cook the broccoli quickly
In a pan, heat the olive oil, sauté the garlic slightly, and simmer the cooked broccoli
With a knife, chop the florets into small pieces. Reserve
2
Beat the eggs in a bowl
Add the roasted broccoli, heavy cream, cheddar cheese, ricotta cheese, salt, and nutmeg
Mix well and reserve in the refrigerator
Assembly
With the dough, line the molds without greasing them
Add the reserved filling
To cover the tart, take a small amount of dough from your palm (the size of the molds) and press it onto the mold to form two parts
If desired, make a decoration with a cookie cutter
Place the dough on top of the mold and press gently with your finger to join the two parts
Baste the surface with egg glaze
Place in a preheated oven at 220°C for 25 minutes or until golden brown
Let cool and serve with green salad and red leaves.
