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Tartlet of broccoli and pomegranate

Name: Tartlet of broccoli and pomegranate
Total time: PTM
Yield: 4
Cuisine: Italian
Ingredients: 250 g peeled almonds; 2 tbsp gomasio (Japanese sesame seed condiment or use Parmesan cheese instead); Extra virgin olive oil; 1 egg; 320 g broccoli; 330 g cream cheese; 1/2 tsp red pepper; 1/2 pomegranate; 1 tsp lemon juice; 2 tbsp sunflower seeds; Salt and pepper

Servings

These petite pastries are perfect for Christmas, with broccoli, pomegranate seeds cream cheese and sunflower seeds.

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Ingredients

250 g peeled almonds
2 tbsp gomasio (Japanese sesame seed condiment or use Parmesan cheese instead)
Extra virgin olive oil
1 egg
320 g broccoli
330 g cream cheese
1/2 tsp red pepper
1/2 pomegranate
1 tsp lemon juice
2 tbsp sunflower seeds
Salt and pepper

Contributor

Silvia Censi

Preparation

Preheat the oven to 170 degrees Celsius.
To prepare the base of the tartlets: pour the almonds, gomasio, 1 tablespoon of extra virgin olive oil, and 1 egg into your blender. Blend for about 3 minutes in order to obtain a crumbled mixture.
Place dough in small tart molds and let it rest in the fridge for at least 30 minutes.
Prick the base with a fork and bake in the oven for about 15 minutes or until golden.
Let the tartlets cool. In the meantime, wash and cut broccoli into small florets.
In a small non-stick pan, toast the sunflower seeds until golden brown.
In another pan, heat 2 tablespoons of extra virgin olive oil, add the broccoli and season with salt and pepper. Pour in the lemon juice and stir-fry for 4 minutes.
To assemble: spread the cream cheese on the base of the tartlets, add the stir-fried broccoli and pomegranate seeds.
Serve with sunflower seeds and a drizzle of extra virgin olive oil.