Vegetable crostata with broccoli and cauliflower

Cooking

Step 1

1. Sift the flour, add a pinch of salt and 100 g of butter, cut into pieces. Rub with your hands, add a little water and knead the dough until smooth. Roll into a ball, wrap in cling film and refrigerate for 30 minutes. 2. Prepare vegetables: peel carrots, cut into slices; chop the celery into slices; for cauliflower and broccoli, cut the stems at the base, divide into inflorescences. 3. Steam vegetables for 20 minutes, salt and pepper. Grind in a blender to a puree. 4. Transfer vegetable puree to a saucepan, add 30 g of oil. Place the saucepan over very low heat and cook, stirring, for 4-5 minutes, until the butter is completely melted. 5. Melt the remaining butter in a saucepan, add the remaining flour and milk. Cook, stirring constantly, 8 minutes. on low fire. 6. Mix the resulting sauce with vegetable puree. Add grated cheese. Beat in the eggs one by one, mix. 7. Roll out the dough into a circle 4 mm thick. Grease a round form with a diameter of 20 cm with butter and sprinkle with flour. Put the dough into the mold, pressing it to the side, cut off the rest of the dough, save, form narrow strips from them. Put the vegetable mixture on top of the dough in a mold, cover with strips of dough in the form of a lattice. Lubricate the dough lattice with yolk. Preheat the oven to 190ºС and bake the crostata for 50 minutes.