Potato and Broccoli Tart

To prepare the potato and broccoli tart, first put the potatoes to boil starting from cold water and count 25 minutes from boiling 1. In the meantime, take care of the pickled vegetables: cut a radish into quarters 2 and one into thin slices 3.

Clean the onion and cut it into wedges of various thicknesses, so as to ensure different consistencies 4. Collect the vegetables in a bowl. Pour the water 5 and the vinegar 6 into a saucepan.

Add a pinch of salt 7 and heat over the heat just enough to dissolve it. Pour the mixture into the bowl with the vegetables 8, cover with plastic wrap 9 and let it rest while you continue with the recipe.

When the potatoes are cooked, drain them and mash them while still hot in a bowl 10, then season with oil 11, salt and pepper. Mix 12 and set aside.

Move on to the Romanesco broccoli: remove the stem and leaves 13, then separate the florets 14 and blanch them in boiling salted water for a few minutes 15.

Drain the broccoli and transfer them to a bowl with water and ice to keep the color vivid 16, then chop them coarsely with a knife 17, taking care to keep a few florets aside for the final decoration. Collect the broccoli in a bowl and season with oil, salt and pepper 18.

Flavor with the chopped parsley 19, mint and basil 20, then mix well and set aside 21.

Finally, dedicate yourself to the green sauce: in a bowl, wet the breadcrumbs with the vinegar 22, crush well with your fingers 23 and let it soak. Meanwhile, put the parsley in a jug together with a clove of garlic deprived of the internal germ 24.

Add the grated lemon zest 25, the oil 26 and the anchovies 27.

Add the soaked bread 28, the salt and the ice cubes 29, then blend with an immersion blender until you get a creamy and homogeneous consistency 30.

You are ready to assemble your tarts: place a pastry cutter on the plate with a diameter of … cm, about … cm high, and sprinkle the chopped pistachios at the base 31. Add a generous layer of potatoes 32 and press well with the back of a teaspoon to level it 33.

Also add a layer of broccoli until you reach the edge of the pastry cutter 34, compact slightly in the same way and unmold. Garnish the surface of the tart with the pickled vegetables 35, the whole florets set aside and a few drops of green sauce 36.

Finally, complete with a few basil and mint leaves 37, an anchovy fillet 38 and a few more drops of green sauce on the side. Your potato and broccoli tart is ready to be served 39!