tart broccoli and shrimp white lacquered This original and very good pie salt has arisen the need to recycle shrimp cooked remains of a small party with friends ...
Serves 6
- 300 g pastry
- 1 tablespoon bread crumbs
- 40 g butter
- 3 tablespoons flour 200 g
- medium shrimp, cooked and peeled
- 2 tablespoons olive oil 1 broccoli
- medium, separated into florets
- 300 ml of warm milk
- 1 onion finely chopped
- 2 large eggs, beaten salt &
- pepper Preparation
Preheat oven to 210 º C. Line a pie pan with parchment paper, then drove the disc of pastry. Keep refrigerated.
Cook broccoli for 5 minutes in boiling salted water. Drain thoroughly and reserve.
Melt butter in small saucepan. Add flour and stir until it begins to brown and foam. Pour the milk slowly, stirring constantly with a whisk until it boils and thickens. Add salt and pepper. Book off the heat.
Sweat the chopped onion for 5 minutes. Add the broccoli florets and cook for another 5 minutes. Remove from heat and set aside.
Sprinkle pie crust with breadcrumbs. Distribute broccoli and shrimp on top. Stir in beaten egg white sauce and pour evenly the mixture over filling.
Bake pie at 210 º C for about 25 minutes, or until the pastry and the filling is firm and are golden.
Remove pie from oven and let stand for 10-15 minutes before removing from pan. Serve warm, warm or cold with a salad of the season.
