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    Grana PadanoBaked products

    Grana Padano shortcakes with broccoli and speck

    Group 393Easy
    Group 3824/6 per.
    T335 min

    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

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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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