Asparagus flan, carrots and leeks in "sbrisé"
Strube Efrat
Today we prepare a vegetable flan in a "brise" pasta shell or better, as I call it "sbrise" pasta, I gave it this name, because in fact it is not exactly the classic brise ', but I have revisited it a little 'in my own way and I must say that I have been doing it this way for years now, and now everyone likes it, even the guests appreciate it so much; it remains very crumbly and melt on the palate.
To this recipe, I often add aromatic herbs or grated cheese, but today I added spirulina algae, not only to give it this bright green color, which I really like, but also because spirulina has multiple nutritional properties, for example it is rich in proteins, omega 3 and omega 6, Vitamins A, B, D and K, is rich in iron, sodium, potassium, magnesium, iodine and manganese.
The proteins and vitamins contained in this alga have a toning and energizing action. Therefore, it reduces the sense of hunger, being a complete food, rich in vitamins and mineral salts, it provides the right nutritional intake.
Let's see together how to prepare this wonderful and colorful nourishing, greedy and… I would add… colorful flan!
Time of realization: 70 minutes
Degree of difficulty (1 to 5): 1
Ingredients for a 25 × 35 cm mold
For the "sbrisè"
300 g “00” flour
2 level spoons of spirulina
3 g salt
150 g of cold butter
110 g of cold milk
For the stuffing
4 eggs degrees
300 g of asparagus
2 carrots
½ leek
Salt and pepper to taste
150 g of smoked mozzarella or provola cheese
1 tablespoon of grated Pecorino
2 tablespoons of grated Parmesan cheese
2-3 tablespoons of various seeds
Extra virgin olive oil to taste.
1 clove of garlic
Method
In a planetary mixer or in a bowl, cut the butter into cubes, add the flour, spirulina and salt, work everything to obtain crumbs, at this point add the cold milk, work until compact, cover with plastic wrap and put in the fridge at least 30 min.
Wash and dry the asparagus, carrots and leek. Steam the asparagus, leaving them crunchy. Cut the mozzarella into cubes, put it in a colander and let it drain. With the help of the potato peeler, cut the carrots into strips and set aside. Cut the leek lengthwise.
In a non-stick pan heat 2-3 tablespoons of extra virgin olive oil a clove of garlic, the filleted leeks, add 2-3 tablespoons of water and let it dry, as soon as they are ready remove them from the pan, put them to cool on a flat plate.
In the same pan with the garlic and oil, sauté the asparagus, if necessary add more, brown them for a few minutes, season with salt and pepper and turn off.
Turn on the static or ventilated oven at 190 ° C.
In a bowl, break the eggs, add the grated cheese, season with salt and pepper and beat everything for a few minutes.
Grease the mold.
Take the dough out of the fridge, let it acclimate about 10 min. Flour the surface of a pastry board and with the help of a rolling pin roll out a thin sheet of about 3-4 mm and cover the pan, making sure that the dough adheres well to the edges and corners, trim the excess with a knife.
At this point, arrange the vegetables in the pasta shell as you like, part of the mozzarella and cover everything with the eggs.
Sprinkle the surface with seeds, if you like more grated cheese and decorate with the remaining mozzarella.
Cook for about 40 minutes at 190 ° C.
NOTES: you can replace all or part of the “00” flour with a semi-wholemeal or wholemeal type, if you need to add more milk, as this type of flour can absorb more.
You can replace the asparagus with the views you prefer.
