For the shortcrust pastry with Monte Veronese:
- 150 gr butter at room temperature;
- 250 gr rice flour;
- 75 gr grated Monte Veronese;
- pepper as needed. ;
- 3 gr sale;
- 25 grams of sugar;
- 1 egg;

In a bowl, mix the butter together with sugar, salt, pepper, Monte Veronese; add the egg and continue to knead, finally add the flour.
Wrap the dough in plastic wrap and let it rest for half an hour in the refrigerator.

For the broccoli:
- 1 Romanesco or Sicilian broccoli;
- oil to taste;
- Salt and Pepper To Taste .;
- 1 gr chilli;
- 30 gr bicarbonate (optional);

Clean the broccoli and remove the stem, blanch for 3 minutes in salted water and bicarbonate (it will be used to maintain a bright color), cool the broccoli in water and ice.
In a pan heat the oil with the chilli, add the broccoli previously cut into pieces of about the same size, add salt and pepper, sear over a high flame for 5 minutes, then set aside.

For the appareil:
- 200 gr fresh cream;
- 200 grams of milk;
- 2 eggs;
- Salt and Pepper To Taste. ;
- extra virgin olive oil. ;

In a bowl, mix all the ingredients together.

Roll out the shortcrust pastry to a thickness of 3 mm, grease 6 aluminum cups and line them with the shortcrust pastry, taking care to finish the edge with a knife.
Pour a spoonful of grated Monte Veronese into the bottom of each pie, arrange the broccoli and complete with the apparil filling each mold to the brim.
Bake in a preheated oven at 170 degrees for 30 minutes, the last 10 minutes add some cheese on the surface.