After the revelry of the last days, I just need something light …. yes vegetable. I’m going to make some little Vegetable small pies and tarts. Now, here in Tuscany, you can find very fresh Broccoli and Spinach, that’s why I’m going to use these, but you can add your fav veggies.
So you need small molds, in various forms.
Ingredients you need (for 6 people)
- 1 kg of Spinach *
- 2 large Broccoli*
- 250ml fresh cream
- 4 eggs
- 4 tablespoons of chopped Hazelnuts
- 4 tablespoons of corn flour
- 3 or 4 anchovies in oil
- salt and pepper
- Extra Virgin Olive Oil (Tuscan)
- Mother Yeast Sourdough (if you want to make even some single tarts)
You can make these pies with all the vegetables you like: carrot, celery, leaks…
How to proceed
Spinach pie: wash the spinach and clean the broccoli by removing the woody stem. Cook the vegetables (I prefer steam, I find it’ll enhance aroma, color, and flavor ) and then wring out the excess water from the spinach. Wait until the vegetables are cold.
Beat two eggs in a bowl with a teaspoon of salt, add half cream (125ml) and continue whisking. Pour in the drained spinach squeezed dry, add 4 tablespoons of chopped hazelnuts and mix. Season with salt and pepper.
Broccoli pie: chop the broccoli and salt. Proceed as before with eggs and cream. Melt the anchovies in a pan and pour over broccoli, stirring. Combine the broccoli with the mixture of cream and eggs and mix. Pour 4 tablespoons of Corn Flour. Mix again.
Pour your mixtures (Spinach or Broccoli), helping you with a spoon, inside your buttered molds. Don’t fill them up to the brim. Leave 1 cm free.
With this quantity of ingredients, I obtained 27 small pies
Put everything in the oven at 180°C (350°F ) for about 45 minutes or better, until you see a brownish film over your dough and, even better, until you can feel the scent of your pies to 6 feet away.