Broccoli Tarts with Flax Seeds and Radicchio Salad

Servings: 4
Prep time: 25
Cooking time: 40
  • - 600g broccoli
  • - 1 head of radicchio salad
  • - 30g parmesan cheese
  • -3 eggs
  • - 40g pine nuts
  • - 3 tablespoons flax seeds
  • - 1 teaspoon dry marjoram
  • - milk
  • - Extra virgin olive oil
  • - Salt
  • - paprika
  • - butter
  • - Corn flour for the moulds
  1. Soak the pinenuts in water for 6 hours
  2. Peel the broccoli: split the heads in 2 and peel the stalks. Boil the stalks for 10 minutes, drain them and boil the heads for 5 minutes. Place the heads in a blender and process the with a pinch of salt, then add the parmesan cheese and 2 tablespoon of freshly ground flax seeds and stir to combine.
  3. Beat the eggs with a few salt and the ricotta cheese, incorporate the blended broccoli and place the batter into 4 12cm wide moulds, previously buttered and covered with the corn flour.
  4. Steam the tarts for 25 minutes, until they thicken.
  5. Drain the pine nuts and process them with the broccoli stalks, a pinch of salt and as much milk as needed to obtain a smooth sauce.
  6. Let the tarts cool down a little bit, then plate them. Spread the pine nut cream on top and sprinkle some sautéed radicchio on top. Decorate the plate with some paprika and flax seeds.