I thought of celebrating in a pleasant way the beginning of the astronomical summer or the summer solstice and to prepare a tasty tart, and the shape will delight the little ones too!
The video recipe, step by step, you can find it above!
- 2 sheets of puff pastry
- 350 gr ricotta
- 400 gr spinach
- 2 eggs
- 1 string green onion
- 1 clove of green garlic
- 2 tablespoons olive oil
- salt and pepper
- grated nutmeg
- 2 tablespoons breadcrumbs
- 2 tablespoons grated Parmesan cheese
- plus an egg for anointing
- seed mix for sprinkling on top
Preparation time: less than 90 minutes
RECIPE PREPARATION Sunflower tart appetizer with spinach:
Cut the onion and green garlic into thin slices and sauté them in hot oil.
Then add the spinach and let them cook for 5 minutes.
Put the composition in a sieve and let it drain, then mix it with ricotta cheese and eggs.
Season to taste with salt, pepper and grated nutmeg and mix well.
Cut the two sheets of dough with a round tray or a lid of the pot.
Put the first sheet on a baking sheet and sprinkle it with breadcrumbs, then place the spinach composition in the middle and on the edge.
Sprinkle the grated Parmesan cheese on top and cover with the second sheet. Press lightly and glue the edges, pressing well with a fork.
Place a bowl upside down in the middle of the tart and then cut 2 cm thick petals. Prick with a fork and around the bowl, so that the hot air comes out during baking.
Twist each piece up, thus forming the petals of the tart.
Then grease the tart with the beaten egg and sprinkle the seed mixture in the middle.
Bake the tart in the preheated oven at 200 degrees C for 30 minutes.
Mushroom soup recipes
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Yes, you can have totally silky and vegan soup at the same time.
How does it get its creamy texture? Potatoes and sunflower seeds are added to the mushroom broth, and then the whole thing is purified until it reaches that glossy consistency.
9. Creamy quinoa soup with coconut and mushrooms
For a soup that can double as a complete meal, try this recipe (must) satisfying. With healthy fats from coconut milk, protein-packed quinoa and a variety of types of mushrooms, it has a ton of flavor, but is easy to make - no mixing is needed.
Healthy cheese sinks
18. Lemon ricotta with herbs
For a light afternoon snack, which is a delicious departure from standard hummus, try this plant-rich ricotta tart.
19. Ricotta with pistachios
Serve this sweet bath with figs or strawberries. Mix ricotta with cream cheese, pistachios and a little sugar to create a cheesecake dough. Go straight ahead and lick the bowl.
Twentieth. Pumpkin goat cheese with caramelized onions
This spicy, sweet and salty bath takes vitamin A pumpkin from the world of desserts and on the party plate.
An impressive-looking bowl with sophisticated aromas of rosemary, goat cheese and caramelized onions requires crispy whole-grain biscuits and seeds.
Cook tasty dishes
I saw this bread recipe on MARIETTE's blog and I really liked it, and I said to try it too and see what comes out, and forget what came out! As for the taste, it's super good and fluffy. Thank you Mariette!
INGREDIENT: 760gr flour
250ml warm milk
125ml sunflower oil
10 gr yeast
1 tablespoon sugar
1 teaspoon salt
FOR LEAVES: 100gr melted butter
FOR ABOVE: egg yolk with a little milk, flax seeds, sesame or ground walnuts
PREPARATION: From the above ingredients knead a dough that is divided into two equal parts
And continue like this, spread the sheet, grease it with butter, cut it and give it the shape of flower petals until the last disc.
After the dough has risen, grease it with egg yolk mixed with a little milk and salt and sprinkle with sesame, flax seeds or ground walnuts, as in my case, as I did not have sesame or flax seeds.
Crush the wafer sheets (biscuits or cornflakes) in such a way as to obtain a texture like breadcrumbs (you can use a meat grinder).
Mix with powdered sugar and melted butter.
Pour into a tray with removable walls (diameter 28 cm) greased with butter, including the side walls or lined with baking paper, forming a layer of maximum 2 cm thick and pressed very well.
Let cool for at least 1 hour.
Mix the sugar, sour cream and cottage cheese for at least 5 minutes until the sugar melts and the mixture becomes creamy.
Add the eggs one by one, mixing after each one, the seeds from the vanilla stick, the grated lemon peel and at the end the flour.
Pour over the counter, level and put in the hot oven, over high heat, for the first 15 minutes, then low, another 45 minutes or until it becomes firm and catches a golden crust on top.
Mix the sour cream, sugar and grated lemon peel and pour it in a layer over the cake, as soon as you take it out of the oven.
Allow to cool to room temperature, then refrigerate until the next day.
Remove from the pan and glaze, optionally.
The restaurant at home
I really wanted to make this tart with fresh figs, I saw it in one place, but unfortunately it's too far from home and how my dwarf's health is not too great now, and it's cold outside, I preferred not to go shopping and make the tart with what I had at home. It turned out very good and so on.
- pt. top: 300g flour, 1 egg and a yolk, 150 g sugar, 150 g butter, vanilla essence, 1 teaspoon grated baking powder, a pinch of salt
- for the filling: 500 g quark, 100 ml sweet cream 30% fat, 3 eggs, 1/2 vanilla bean, 4 tablespoons sugar, 4-5 figs
- 28cm diagonal shape
We prepare like that :
Sift the flour with baking powder, add sugar, lightly beaten eggs and mix with vanilla essence, a pinch of salt and mix. Add the diced cold butter and knead until the butter is incorporated. Wrap the dough in plastic wrap and let it cool for at least 30 minutes.
The dough is spread between 2 plastic sheets and placed in a form greased with butter. It is also spread on the walls of the form. Prick with a fork from place to place to allow air to escape. Place baking paper on top and place beans. Put it in the preheated oven at 180 degrees for 10 minutes, then remove the baking sheet with the beans.
For the cream, mix the quark with liquid cream and sugar. Add the vanilla seeds and gradually an egg. Homogenize and pour over the dough. Cut the figs into slices and arrange them on top of the cream cheese. Put in the oven for 40-50 minutes, until the cheese hardens. Leave the tart in the oven, with the fire off, for about an hour.