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Vegetable tart

Vegetable tart


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Peel a squash, grate it and slice it into thin slices. Cut the green onions and mushrooms into small pieces and put all the vegetables in a bowl and mix them. Add the given telemeau on the small grater and add salt, pepper and parsley to taste.

Spread the dough with the rolling pin and place it in a pan greased with butter and lined with flour, then prick it with a fork from place to place. Pour the vegetables over the dough and add beaten eggs with sour cream. Place the cherry tomatoes on top and place the tray in the preheated oven at 180 degrees C for 55-60 minutes, until the tart is nicely browned.

Let it cool a bit, then slice it and serve.


Tart with autumn vegetables

Tart with autumn vegetables

Ingredient:

  • 1 liter of milk
  • 30 gr. butter
  • 50 gr. flour
  • 50 gr. CHEESE
  • 100 gr. Arnos small squares
  • 2 eggs
  • 1 tablespoon buoy
  • salt and pepper
  • 1 larger bouquet of cauliflower
  • 50 gr. Cherry tomatoes
  • 50 gr. green peas
  • 1 red onion
  • 1 yellow onion
  • 1 green pepper
  • 1 red pepper
  • 50 gr. olive
  • 1/2 green link
  • 1 strand of fresh thyme

We also need:

Preparation: Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm.


In a bowl put the sifted flour and add the cold butter and mix until you get a crumbly dough, then add the beaten egg, water and salt. Knead until you get a homogeneous dough that you will put in the fridge for at least 30 minutes.
Spread the dough then place it in the pan greased with butter and lined with flour and prick it with a fork from place to place. Remove the excess dough. Cover the dough with baking paper and place the beans on top, then place it in the preheated oven at 180 degrees C for 10 minutes.
Meanwhile, mix the eggs with the cream and add thyme, salt and pepper to taste. Add the grated cheese.
Pass the thawed vegetables under a stream of water, drain them well and add them over the egg composition and mix well.
Remove the dough from the oven, remove the baking paper and pour the composition over the dough. Put the tart in the oven for 30-35 minutes, until the dough is browned and the composition bound / baked. Allow to cool slightly and serve the tart.

Try this video recipe too


Tart with autumn vegetables

Tart with autumn vegetables

Ingredient:

  • 1 liter of milk
  • 30 gr. butter
  • 50 gr. flour
  • 50 gr. CHEESE
  • 100 gr. Arnos small squares
  • 2 eggs
  • 1 tablespoon buoy
  • salt and pepper
  • 1 larger bouquet of cauliflower
  • 50 gr. Cherry tomatoes
  • 50 gr. green peas
  • 1 red onion
  • 1 yellow onion
  • 1 green pepper
  • 1 red pepper
  • 50 gr. olive
  • 1/2 green link
  • 1 strand of fresh thyme

We also need:

Preparation: Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm.


Similar recipes:

Goat cheese tart

Goat cheese tart prepared with Chevre cheese and seasoned with basil or oregano and thyme

Cake with cottage cheese

Tart with cottage cheese, baked with cheese filling, eggs, semolina, grated lemon peel and raisins


Salted Clafoutis, what vegetables do we use, how do we customize it?

This time I used vegetable mixture for Roman style pan from Bonduelle. They are grilled and quickly frozen vegetables to keep nutrients and colors alive. I love grilled vegetables and I think it's great to be able to use them quickly, ready cooked. All we have to do is cook them to thaw and they are ready to be prepared. In addition, I added dried tomatoes and olives. I like them very much so I would use them in anything. You can put almost any vegetable: mushrooms, corn, peas, asparagus. The most important thing is to like it. Baked peppers go very well, as does broccoli. Choose the vegetables that you like more and more!

After I have added all the vegetables to this salted clafoutis, all you have to do is put it in the oven. When the tart is completely set, it can be removed. It can be served hot, but it will not cut nicely. If you like melted cheese, I recommend eating it hot, even if the appearance will not be perfect. I like it at room temperature, but it's very good and cold. This tart can be reheated as needed. If you can't eat it completely, you can freeze it and last without problems for about 3 months. I hope the fan will try this recipe too, and if you are a broccoli fan, you can also try broccoli tart gluten free. It's just as easy to make and very tasty.


Clafoutis salted / Vegetable tart & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Clafoutis sarat or how to do it quickly vegetable tart nutritious and healthy. I'm a big fan of salty tarts. I like them because they are easy to make and can be customized just as easily. I made a recipe chicken tart which is still one of our favorites and which Sara also likes. I add the vegetables I have available for her that day and she is very happy with the result. I'm lucky Sarah is an eating child spinach and broccoli, which I didn't even eat as a child. He eats almost any vegetable and has a passion for cheese. It seems that at least his passion for cheese and dairy resembles me. He also likes eggs or potatoes.

Because he likes vegetable dishes, such as the salty clafoutis recipe, I always try to add them to my daily dishes. If I make pasta, I grind the vegetables in the sauce so that it is as nutritious as possible. When I make soups or stews, I do the same thing, I add as many vegetables as possible. Fortunately, he eats them. She also likes meat, especially chicken and beef, so they are part of her diet. Because I don't always have time, I resort to little tricks to help me. One of them would be the use of frozen vegetables. I use frozen Bonduelle vegetables because they are of very good quality and because they have no chemicals or preservatives. I always have peas, spinach and broccoli in the freezer and I use them several times a week.


In a bowl put the sifted flour and add the cold butter and mix until you get a crumbly dough, then add the beaten egg, water and salt. Knead until you get a homogeneous dough that you will put in the fridge for at least 30 minutes.
Spread the dough then place it in the pan greased with butter and lined with flour and prick it with a fork from place to place. Remove the excess dough. Cover the dough with baking paper and place the beans on top, then place it in the preheated oven at 180 degrees C for 10 minutes.
Meanwhile, mix the eggs with the cream and add thyme, salt and pepper to taste. Add the grated cheese.
Pass the thawed vegetables under a stream of water, drain them well and add them over the egg composition and mix well.
Remove the dough from the oven, remove the baking paper and pour the composition over the dough. Put the tart in the oven for 30-35 minutes, until the dough is browned and the composition bound / baked. Allow to cool slightly and serve the tart.

Try this video recipe too


Vegetable tart

You need: 500g plain tender dough, 1 red bell pepper, 1 bunch of green onions, 1 bunch of parsley, 200g grated cheese, 3 eggs, 100g liquid cooking cream, a little salt, pepper and 8-9 small tart shapes with a diameter of 10cm .

Method of preparation:

1. Allow the dough to thaw well at room temperature.

Spread it with the twister until it reaches 3mm thickness. Place it in shapes, press well with your fingers on the edge. Prick the dough with a fork from place to place to bake better.

2. Preheat the oven and bake the dough, without filling, for 10 minutes at 180 ° C (moderate temperature).

3. Beat the eggs, mix them with the cream, cheese and the rest of the finely chopped ingredients.

4. Pour the composition into shapes.

5. Put back in the oven. Bake on the right heat for 30 - 35 minutes. The tart is baked when the dough on the edge takes on a darker color.

Serve hot or cold as an appetizer or main course with a salad.


Clafoutis salted / Vegetable tart & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Clafoutis sarat or how to do it quickly vegetable tart nutritious and healthy. I'm a big fan of salty tarts. I like them because they are easy to make and can be customized just as easily. I made a recipe chicken tart which is still among our favorites and which Sara also likes. I add the vegetables I have available for her that day and she is very happy with the result. I'm lucky Sarah is an eating child spinach and broccoli, which I didn't even eat as a child. He eats almost any vegetable and has a passion for cheese. It seems that at least his passion for cheese and dairy resembles me. He also likes eggs or potatoes.

Because he likes vegetable dishes, such as the salty clafoutis recipe, I always try to add them to my daily dishes. If I make pasta, I grind the vegetables in the sauce so that it is as nutritious as possible. When I make soups or stews, I do the same thing, I add as many vegetables as possible. Fortunately, he eats them. She also likes meat, especially chicken and beef, so they are part of her diet. Because I don't always have time, I resort to little tricks to help me. One of them would be the use of frozen vegetables. I use frozen Bonduelle vegetables because they are of very good quality and because they have no chemicals or preservatives. I always have peas, spinach and broccoli in the freezer and I use them several times a week.


Tart with minced meat, mozzarella and vegetables

Probably c & # 259 tart it is the pastry product with the richest past. There are savory tarts, which are used as a filling: spinach, onions, cheese, etc., which are offered as an appetizer or even as a main course, but also sweet tarts, garnished especially with icing. fruits.
Highly appreciated and well known is the tart fan & # 539uzeasc & # 259 & bdquoquiche Lorraine & bdquo, originally with stuffing made of sm & acircnt & acircn & # 259, egg & # 537 smoked bacon, to which, later, it was added as horse.
& Icircn present are many variants of & bdquoquiche Lorraine & bdquo, for which broccoli, mushrooms, seafood, seafood were used.
Here, we offer you a recipe with minced meat, mozzarella and vegetables.

Photo: Tart & # 259 with minced meat & # 259, mozzarella & # 537i vegetables & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i need for dough:
1 or
125 g sm & acircnt & acircn & # 259 (12% gr & # 259sime)
125 g butter (82% fat)
375 g f & # 259in & # 259
1/2 tablespoon & # 539 & # 259 baking soda
pu & # 539in & # 259 sare
oregano
thyme
basil
pepper
& Icirc & # 539i need for stuffing & # 259:
1 kg minced meat & # 259 (beef + pork)
1 onion & # 259 ro & # 537ie
1 carrot
4 cloves of garlic
3 tablespoons broth
20 ml oil
salt & # 537i pepper
basil
thyme
oregano
1 or + 1 album
150 g mozzarella
2 ro & # 537ii
1 zucchini
1 bell pepper
1 egg yolk for greased dough
caraway
Please fill in the following form:
Put the oil on the hot plate and the chopped onion in it, the carrot put on the small grater and the garlic cloves.
Sprinkle the vegetables with a little water so as not to give that shrill taste of the cheese, and when they are lightly chopped, add the minced meat. # 537i press & # 259rat & # 259 with salt & # 537i mix intensely to prepare the meat evenly. Add a cup of water to a simmer and bring to a boil over medium heat. When the meat is well cooked, add the tomato paste, then the spices to suit the taste of salt. Let the mixture cool.
Prepare the dough:
Mix the egg with a pinch of salt in a bowl, then add the sour cream that dissolved the baking soda. Put the cold, grated butter, the spices and the flour. Let cool for 20-30 minutes. Spread the dough on the baking tray (31.5 / 34.5 cm), cover it with its pears. Stop a small part of it for the grid above. At the base of the dough, spread the meat mixture, then grate the mozzarella on top. Put the tomato slices, the zucchini and the pepper over it.
Spread the rest of the dough in a thin sheet and cut out the leaves, which you apply over the vegetables, in the form of a grid, then grease with egg yolk, sprinkle with cumin on top. Bake the tart for 50 minutes at 180 degrees C.
At the tart, temper it slightly and serve it, then serve it.



Comments:

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  2. Ronnie

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  3. Tobin

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  4. Vira

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