These savory tartlets they have a light shell of olive oil shortcrust pastry, a creamy heart of broccoli pâté and a crunchy pistachio covering. Perfect for a tasty aperitif or a regret-free snack!
When I face detox weeks to get back into shape and purify myself, the most difficult thing is definitely the aperitif moment. Small appetizers with the caloric intake of a New Year’s Eve dinner, appetizing morsels that would give you enough energy to climb the Himalayan chain, amuse bouche which only entertain the mouth, less the scales…
To avoid locking yourself in your house, reset your social relationships and transform your life get back into shape in a cloistered penance, I recommend organizing a happy hour homemade and to cook these tasty and very light things!
Ingredients for 24 tartlets
for the pastry
- 250 g of 00 flour
- 100 ml of cold extra virgin olive oil
- 1 egg
- 5 g of salt
for the broccoli pâté
- 150 g of broccoli
- a few basil leaves
- 30 g of grains pistachios
- 1/2 clove of garlic
- 2 tablespoons of extra virgin olive oil
- Salt and Pepper To Taste
How to prepare the pastry
The process is very fast. I took all the ingredients for the pastry and blended them in a robot with metal blades. As soon as the dough became crumbly, I worked it quickly with my hands, wrapped it in cling film and let it rest in the fridge for 30 minutes.
How to prepare broccoli pâté
In the meantime, in the blender glass, I boiled the broccoli, 5 minutes in the microwave at 1000w. I drained them (taking a cup of cooking water) and, still in the glass, added the chopped pistachios, the oil, the garlic without the soul, the basil and a pinch of salt. I blended it with an immersion blender, adding a little cooking water to give my broccoli pâté the right creamy consistency. Everything in the fridge to cool.
How to prepare tartlets
Then I rolled out my olive oil shortcrust pastry into 24 disks and lined my silicone molds (if you use other materials, butter the molds or use baking paper to be safe). I placed a wet and wrung out disk of baking paper on each tartlet and poured in some rice (I use the expired rice) for plain cooking.
The weight of the rice or dried legumes will allow perfect cooking without bubbles or swelling of the pasta.
In a preheated oven at 180°, I cooked the shells of my tartlets for 25/30 minutes, keeping an eye on the cooking and browning of the edges.
Finally, I let them cool and filled my tartlets with broccoli pâté and a sprinkling of chopped pistachios.
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