Grana Padano shortcakes with broccoli and speck
Difficulty Easy
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Preparation  35 min
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Servings for  4/6 people
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Ingredients
200 g Grana Padano cheese
200 g 00 flour
200 g salted butter
200 g broccoli
100 g speck
500 ml milk
50 g butter
50 g 00 flour
Nutmeg
Salt
Pepper
Preparation
Mix the flour, soft butter, finely grated Grana Padano cheese and chopped herbs in a bowl.
Knead first with a fork and then with your hands until you obtain a smooth and homogeneous dough.
Form a ball with the dough, cover with cling film and let it rest in the fridge for 30 minutes.
In the meantime, prepare the béchamel sauce by melting the butter in a small saucepan over a gentle heat, add the flour and stir well with a whisk until the mixture is smooth and lump-free. Pour in the milk at room temperature, stirring well, add a pinch of salt and grated nutmeg and cook over a gentle heat for 5-6 minutes, until it reaches a creamy consistency.
Blanch the broccoli florets in plenty of salted water, drain when soft.
In a bowl, mix the béchamel with the broccoli florets and chopped speck.
Roll out the shortcrust pastry dough with a rolling pin and line the tart moulds, pierce the surface with a fork, fill with the béchamel and broccoli mixture and bake in a preheated oven at 180° for 15-20 minutes, until golden brown.
Serve the tarts warm, garnishing with additional Grana Padano cheese flakes.
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