Recipe for Broccoli and Fontina Savory Cake
Delicious savory pie with broccoli and Fontina cheese, wrapped in tasty puff pastry and enriched with a layer of creamy béchamel. Perfect as an appetizer or main dish, this recipe is enhanced with a crunchy twist from toasted pine nuts or sunflower seeds. Enjoy your meal!
Ingredients
- 300 g Puff Pastry Frozen
- 500 g Broccoli Romanesco
- 250 g Fontina Cheese Sweet Grated
- 30 g Butter
- Béchamel Sauce as needed
- 1 Egg
- 1 Pinch Nutmeg
- Salt as needed
Instructions
- Allow the puff pastry to thaw at room temperature.
- Clean the broccoli, removing the toughest part of the stems, and blanch them in salted water for about 5 minutes.
- Drain the broccoli, chop them leaving the florets whole, and let them flavor in a pan with the butter and a pinch of salt.
- Roll out the puff pastry and place it in a baking pan lined with parchment paper, being careful to make it rise along the edges.
- Poke the bottom of the pastry with a fork and spread half of the fontina cheese mixed with a pinch of nutmeg on top.
- Arrange the broccoli on top of the fontina layer and cover them with the bechamel sauce in which you have incorporated the remaining fontina cheese.
- Fold the excess puff pastry inward along the edge of the pan and brush this part with the beaten egg.
- Bake in a preheated oven at 180°C for about 40 minutes, until golden brown.
Notes
To add a crunchy touch to your savory pie, add a handful of toasted pine nuts or sunflower seeds on the surface before the final cooking. This will not only add texture but also a slightly toasted flavor that pairs perfectly with the sweet taste of fontina and the earthy flavor of broccoli.