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Broccoli and cheese tartlet

Authormorgane
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Yields4 Servings
 150 grams of broccoli
 75 grams of parmesano cheese
 175 grams of flour
 1 sachet of yeast
 2 eggs
 1 teaspoon of salt
 100 grams of butter
 200 ml of milk
 1/2 teaspoon black pepper
 Olive oil
1

Preheat oven to 175 ° C while we prepare the mass. Mix the flour with the yeast, a pinch of pepper and a teaspoon of salt, stir well and set aside

2

in a separate bowl, beat 2 eggs, add 200 ml of milk and a little oil. Slowly add the mixture of flour and yeast, mixing well to make a smooth and homogeneous mass.

3

Cut the broccoli into very small pieces, as if it were shredded and added to the mixture, together with the grated cheese. Remove

4

Fill cupcake molds until 2/3 full with the mass. Sprinkle a little more of cheese on top.

5

Place in the oven and cook for 20-25 minutes. To check if they are ready, insert a toothpick, if it comes out clean, they will be perfect.

6

Leave to stand for 5 to 10 minutes and serve warm.

Ingredients

 150 grams of broccoli
 75 grams of parmesano cheese
 175 grams of flour
 1 sachet of yeast
 2 eggs
 1 teaspoon of salt
 100 grams of butter
 200 ml of milk
 1/2 teaspoon black pepper
 Olive oil

Directions

1

Preheat oven to 175 ° C while we prepare the mass. Mix the flour with the yeast, a pinch of pepper and a teaspoon of salt, stir well and set aside

2

in a separate bowl, beat 2 eggs, add 200 ml of milk and a little oil. Slowly add the mixture of flour and yeast, mixing well to make a smooth and homogeneous mass.

3

Cut the broccoli into very small pieces, as if it were shredded and added to the mixture, together with the grated cheese. Remove

4

Fill cupcake molds until 2/3 full with the mass. Sprinkle a little more of cheese on top.

5

Place in the oven and cook for 20-25 minutes. To check if they are ready, insert a toothpick, if it comes out clean, they will be perfect.

6

Leave to stand for 5 to 10 minutes and serve warm.

Broccoli and cheese tartlet

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