Potato tart with broccoli and ciliegine

Ideal for
8 people


Preparation time
2 hour


600 g of potatoes
1 egg
40 g of grated Parmesan cheese
40 ml of cream
7 g of salt
pepe q.b.
butter and breadcrumbs for the pan

250 g of Montrone ciliegine with panna
500 g broccoli
6 anchovy fillets
20 g of pine nuts
1 chili
extra virgin olive oil


Boil the potatoes in plenty of water, remove the peel and mash them with a potato masher. Combine the mashed potatoes, grated Parmesan cheese, ciliegine with panna, egg, salt and pepper in a bowl and mix until smooth. Grease a 24 cm soft tart tin well and sprinkle it with breadcrumbs. Pour the mixture into the mold and flour at 180 ° C for 20 minutes.

Clean the broccoli, removing the core and dividing it into florets. Boil the florets al dente in a saucepan with boiling salted water. In a pan, brown the broccoli florets with a drizzle of extra virgin olive oil, chopped garlic and chilli. Cook for 5 minutes, stirring.

Once the tart is cooked, turn it upside down on a serving dish and serve with the broccoli, ciliegine, anchovy fillets and pine nuts. Drizzle with a drizzle of oil and serve.

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