Mini tarts with potatoes, broccoli, and anchovies

To prepare the mini tarts with potatoes, broccoli, and anchovies, start with the savory pastry base: in the mixer bowl, add the flour, coarse salt 1, and some fresh rosemary needles 2. Now add the cold butter cut into cubes, directly from the fridge 3.

Incorporate a whole egg 4, then pulse the mixer until you obtain a sandy consistency 5. Pour everything onto the work surface 6 and start compacting it with your hands: work it just enough to obtain a smooth dough. 

When the dough is ready, wrap it in plastic wrap 7 and place it in the fridge for about 30 minutes: this step will allow the pastry to firm up, making it easier to roll out. Meanwhile, start preparing the cream: finely chop a shallot 8, then peel the potatoes and cut them into cubes 9. 

Now take care of the broccoli: separate the florets 10 and, with a sharp knife, halve the stem and cut it into smaller pieces, removing the toughest parts 11. In a large saucepan, heat a drizzle of extra virgin olive oil, then add the chopped shallot 12 and let it stew gently for about 7-8 minutes, stirring occasionally until it is soft and translucent.

When the shallot is ready 13, add the potatoes 14, mix well and let them flavor for a few minutes over medium heat 15. 

Now add the broccoli, both florets and stem 16, season with salt and pepper to taste 17, and pour in hot water to cover the vegetables 18. Cook with the lid on for about 30 minutes, until all the ingredients are very soft.

While the cream is cooking, take the savory pastry dough from the fridge. Lightly dust the work surface with flour and, using a rolling pin, roll out the dough to a uniform thickness of about 1/8 inch 19. With a 1 1/2-inch diameter cookie cutter, cut out many regular discs that will be the crispy base of your mini tarts 20. Place them on a baking tray lined with parchment paper, slightly spacing them apart 21, then bake in a preheated static oven at 350 °F for about 30 minutes, until they are nicely golden. 

When the vegetables are ready, blend everything with an immersion blender 22 until you obtain a smooth and velvety cream, with a bright green color 23. Soak the gelatin sheets in cold water for a few minutes 34. 

Then squeeze them well 25 and add them to the still-hot cream, stirring carefully to dissolve completely 26. Mix until you get a smooth and glossy consistency, then let it cool and transfer the cream to the refrigerator to firm up. Once cooked, remove the bases from the oven and let them cool completely 27. 

Transfer the broccoli cream into a piping bag and squeeze a small amount onto each base 28, forming a round and compact tuft. Add a rolled anchovy fillet in spicy sauce on top of the cream 29 and finish with a bit of spicy sauce 30. Decorate with a sprig of fresh rosemary and serve your mini tarts with potatoes, broccoli, and anchovies!