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Appetizer tart

Appetizer tart

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For the dough, mix all the ingredients well (I used the robot), then form a ball, wrap it and keep it cold for at least 30 minutes.


Heat the leek sliced ​​in butter, then add the sliced ​​pepper and let it soften, and at the end put the tomatoes and let it boil a little longer. Separately, beat the eggs well, then add the cheese, diced ham and the hardened mixture, when it has cooled. Season with salt and pepper.

Remove the dough from the cold, spread it in a round sheet with a thickness of 5 mm and put it in a round shape lined with baking paper. Put another piece of baking paper over the dough, fill with beans / soybeans, etc. and put in the oven at 190-200C until it is baked almost completely, including in the middle.

Then take the form out of the oven, put the filling and put it back at 180C until it thickens well, but it can stir a little in the middle.

Miller's tart with Provence herbs

Miller's tart with herbs from & # 8239Provence we can prepare it quite easily to enjoy the family with a special aperitif.
For this preparation we will use herbs from Provence. What are these? According to wikipedia & bdquoGreen & # 539 of Provence are a mixture of Mediterranean herbs, which contain rosemary, parsley, thyme, basil, pomegranate, thyme, oregano and lion. As the name suggests, it is a mixture specific to the southern part of France. & Bdquo

Photo: Miller's tart with herbs from & # 8239Provence & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i need for countertop:
175 & # 8239g f & # 259in & # 259 alb & # 259
100 & # 8239g m & # 259lai gri & # 351at
100 & # 8239g butter & # 8239or margarine & # 259
1 & # 8239ou
1 & # 8239languages ​​& # 355 & # 259 mixture of herbs & # 8239Provence
& Icirc & # 539i need for stuffing & # 259:
3 & # 8239ou & # 259
200 & # 8239g telemea
250 & # 8239g fresh spinach leaves & # 8239g
2 & # 8239c & # 259 & # 355ei de & # 8239usturoi
1 & # 8239lingur & # 259 oil & # 8239m & # 259sline
1 & # 8239lingers & # 355 & # 259 dehydrated vegetables
herbs of & # 8239Provence
m & # 259rar green
& Icirc & # 539i need for decor:
1 & # 8239g & # 259lbenu & # 351
1 & # 8239linguri & # 355 & # 259 de & # 8239chimen
4 & # 82095 & # 8239ou & # 259 de & # 8239prepeli & # 355 & # 259
c & acircteva f & acirc & # 351ii de & # 8239aluat width de & # 82391 cm
Prepare the dough:
Mix all the ingredients & # 537i & # 8239homogenize the dough. & Icircl & # 8239 & icircntinzi cu & # 8239sucitorul, & icircn & # 8239folie de & # 8239plastic, & icircn & # 8239strat de & # 82395 mm, sub & # 8239form d'un disc cu & # 82395 cm & # 8239 larger than the shape diameter. Grease the dough for the tart with the shape of the tart.
herbs of & # 8239Provence
Cure & # 539i spinach, & icircl & # 8239speli & # 537i & # 8239 & icircl op & # 259re & # 537ti & icircn & # 8239ap & # 259 u & # 537or s & # 259rat & # 259. & Icircl scurgi & icircn & # 8239strecur & # 259toare & # 537i & # 8239 & icircl treci prin jet & # 8239de ap & # 259 & # 8239rece. Cut the garlic and slice the garlic, then add the drained spinach. Take the pot on the fire and add the chopped green onions, and when it is dry, add the beaten eggs with the dehydrated vegetables. . Spread the filling over the countertop, make the sheets to be evaluated, grease them with the powder and sprinkle with the cumin. & Icircn & # 8239each spa & # 539iu chicken format & # 8239con & # 539inut of an egg & # 8239de quail & # 539 & # 259. Bake tart 10 & # 8239minute at & # 8239fire hot & # 537i & # 8239 & frac14 or & # 259 at & # 8239foc medium.

Re & # 539et & # 259 de Ani & # 537oara Ursan, Cernavod & # 259, jud. Constan & # 539a

We offer you a delicious tart recipe. Enter & # 259 here!

Appetizer tart preparation method:

In a bowl, mix the eggs with sour cream and 100 gr grated cheese + parsley if you choose.

Season and beat well with a fork

Grease the forms with a little butter and line them with slices of bacon

Fill with egg batter, cheese and sour cream. Add a little grated cheese on top

The appetizer tart is baked in a hot oven for 20-25 minutes at 180 degrees in a tray in which you put baking paper.

Tasty and filling appetizer tart - The recipe I love to make every time

1. Using a mixer, beat the eggs. Add salt, kefir, baking powder and mix well.

2. Add 200 grams of flour, grated cheese, greens, sliced ​​sausages and mix well.

3. Pour the composition into a baking tray and bake at 200 degrees for 30 minutes.

Cheese offers many health benefits, including: lowering blood pressure and preventing osteoporosis. It also helps maintain bone health and weight gain.

It is not easy to choose the best cheese for you and your family. This is because the offer is extremely varied and sometimes you don't even know why to take it into account in order to choose the best one. Cheese contains in a concentrated form everything that is good in milk.

There are over 4,000 varieties of sheep, goat, buffalo, cow's milk and even mare's and camel's milk in the world. The taste of milk differs depending on the animal from which it comes, but also depending on factors such as the season, the animal's diet, the time when it is milked (morning or evening) or the weather.

The traditional art of cheese making started precisely from taking into account all these factors and refining the processing processes.

If your doctor has advised you to avoid animal fats, look for an assortment of cheese that is lower in fat.

Asparagus tart

The asparagus and prosciutto tart you see below has a beautiful story. I don't want to say that it is necessarily something very special, it's just an appetizer tart, I didn't follow any established recipe, guided by my own imagination, but when it was ready I packed it nicely and together with the good thoughts I went to - I pay a visit to Geta Cipaianu, where I was going to meet other bloggers who competed in goodies: Adriana Ionica, Elena Toma, the wonderful Gabriela & Zamzuu, Isabela and Dana Aphextwinz. So, it was a small party between connoisseurs and if my tart was appreciated by them, believe me it is worth trying it for the first time when you have to prepare an aperitif or organize a buffet. And now let's get back to ours: how to make asparagus tart?

Asparagus Tart Ingredients:

  • 250 grams of flour
  • 100 grams of butter
  • 75 grams of goat cheese (I used La Colinne, classic roll)
  • 2 yolks
  • 1 tablespoon oil
  • 1 finely chopped onion
  • 10-12 young, thin, green asparagus threads
  • 1 handful spinach leaves (or 1-2 cubes of frozen spinach)
  • 250 grams of boiled peas
  • 150 ml. of liquid cream
  • 2 whole eggs and pepper to taste
  • 25 grams of grated Parmesan cheese
  • optional: 5-6 very thin slices of prosciutto (you can and without, for an ovo-lacto-vegetarian version simply give it up)

Preparing Asparagus Tart:

1. To prepare the dough, put in a bowl flour, 1 pinch of salt, freshly ground pepper, crushed goat cheese and cold butter cut into pieces. Work on the robot until the flour mixed with butter and goat cheese has a granular, sand-like appearance mixed with pebbles (right photo). If you don't have a robot, incorporate the butter and cheese into the flour with the help of a fork, don't work with your hands because this dough is exceptionally fragile, in fact it does not contain any growth agent (which it does so much better) and if the fat melts in the flour it will not grow and will not have the right texture.

2. Beat the yolks with 2 tablespoons of very cold water and pour over the flour mixed with butter and goat cheese. It starts to knead with the robot or with the hands previously cooled in cold water and then well wiped. Add 1 tablespoon of ice-cold water at a time, no more than is needed to bind the dough. I also got 4 tablespoons of water, but from one type of flour to another I might need 1-2 tablespoons more or less. Do not knead more than necessary, when you notice that the pieces of dough begin to adhere to each other stops kneading.

3. Wrap the dough in a ball, wrap and refrigerate for 30 minutes.

In the meantime, we start to take care of the filling of the tart and we will start the oven, setting it at 180 degrees Celsius:

4. The asparagus has its wooden ends removed (if any). The tips are cut about 10-11 cm. and keep aside, and the stems are cut into rounds.

5. Heat the oil in a pan and add the chopped onion and asparagus slices. Add a pinch of salt and sauté for 4-5 minutes, then add the spinach.

6. Cook just enough to soften the spinach, then add the boiled and well drained peas. Stir and keep the pan on the fire for another 2-3 minutes. Pass the composition with the blender and, if necessary, pass it through a sieve (in case they remain unpleasant from asparagus, stronger membranes from peas, etc.).

7. Add sour cream and mix, then whole eggs, which are incorporated into the composition using the pear-shaped target. The taste of the salt and pepper filling fits.

8. In a saucepan, boil about 1/2 liter of salt water and separately prepare a bowl of ice-cold water. When the water boils, add the asparagus tips to the pan. After 2-3 minutes and remove with tongs or a foamer from boiling water and transfer to cold water, quickly stopping the heat processing.

9. Spread the dough with the rolling pin on the work surface sprinkled with flour, up to a thickness of 3-4 mm. Roll the dough sheet on a rolling pin and roll it over the tart form (which should not be greased with anything, the dough contains enough fat).

10. Arrange the dough in the form, pressing it lightly against its walls and cut the edges with a sharp knife. The remaining dough can be frozen and used successfully at another time (for pies, a few mini pies, etc.). Prick the dough with a fork and bake in the preheated oven at 180 degrees for 8-10 minutes, until it starts to color.

11. The dough will be swollen in the 10 minutes of baking, but, without fear, we will lightly press it back with your fingers (be careful, it's hot) or with the back of a spoon. Pour into the filling and bake for another 20 minutes. After 20 minutes the filling will be swollen in shape, you won't have any problems, it will fall back. Make small notches on the surface of the filling with a knife in which you lightly press the asparagus tips, creating some circle rays. Sprinkle the grated Parmesan cheese and, if you prefer, add or not thin slices of prosciutto around the tart.

12. Put the tart in the oven for another 10 minutes, then take it out and let it cool in the form, until it reaches room temperature.

The dough is amazing, it unfolds into sheets and melts in the mouth, the creamy and tasty filling, most of all, a successful appetizer.

I wish you good work and good appetite!

Salted tart with vegetables

Because vegetables are very important in our diet and can be cooked in many ways, today I propose a savory tart with vegetables and cheese. It is perfect as an appetizer, if you want to surprise your guests with something tasty, healthy and most importantly, very easy to make.

But let's see what the shopping list will have to contain.

Countertop ingredients
Ingredients for the filling
  • 100 gr mozzarella
  • 100 gr smoked cheese
  • 100 g of greasy cottage cheese
  • 3 tablespoons sour cream
  • 1 teaspoon paprika
  • finely chopped fresh dill
  • 2 large carrots
  • 1 eggplant
  • 1 zucchini
  • 1 zucchini
  • salt and pepper
  • olive oil

Prepare tender dough for salted vegetable tart

In the bowl of a food processor I fluff the flour, salt and diced butter. I let the robot do its job until the composition became sandy. Then I added water and mixed until the dough bound nicely and I managed to give it the shape of a ball. I wrapped it in cling film and left it in the fridge for 30 minutes.

Prepare the filling for the salted tart with vegetables

For this stage it is necessary to arm yourself patiently, because you will have to cut into thin strips, each vegetable separately.

So, I used a vegetable peeler and got to work. I sliced ​​carefully as thin as I could. The strip being quite wide, I cut each piece in half, in the middle.

After I finished with the vegetables, I cut and grated the cheese and mozzarella.

I took a bowl, in which I put the three types of cheese, cream and spices, I mixed, then I added finely chopped dill.

And because the 30 minutes have already passed, I took the fragile dough out of the fridge and stretched it to cover the entire surface of the baking tray, I shaped it to cover the walls of the mold well, after which I added the cheese mixture and I spread it with a spatula.

How to prepare salted tart with vegetables

Now comes the fun part, I started making the vegetable spiral. I started to put the strips on the strips, like layers, starting from the outside and coming inwards. It does not matter the order of placement of the strips, but it matters not to overlap the same kind of vegetables (this is only for aesthetics, it is not necessarily necessary).

I seasoned with salt and pepper and sprinkled with olive oil, the entire surface of the tart.

After I finished my artwork, so to speak, I put the tray in the preheated oven at 190 degrees for 50 minutes.

About that was the recipe for salted tart with vegetables or appetizer tart, as I like to call it. It is fine in taste, full and especially, it has a nice look, which will surely bring you reactions among your guests or why not, the little whimsical ones.

Appetizer cake ingredient:

  • 3 eggs
  • 9 slices of bacon
  • 150 gr sour cream
  • 150 gr cheese
  • 50 gr butter
  • parsley (optional)
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 3 forms of stainless steel / thermally resistant ceramic bowls

Quiche ingredients with spinach and ricotta

For the crust:

  • 200 g flour
  • 100 g cold butter (60% fat)
  • 1 small, cold egg
  • 1-2 tablespoons cold water
  • a pinch of salt

For the filling:

  • 300 g spinach fraged
  • 1 tablespoon oil
  • 200 g ricotta
  • 200 g fat cream (25% fat)
  • 200 g of cheese
  • 4 eggs
  • Cherry tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano

Salted tart with vegetables

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 cream for cooking, 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 at 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.

Chocolate fasting tarts

Appetizers with tuna mousse, recipe for salted tuna with tuna, easy to make, with. The book & bdquo50 fasting recipes & rdquo can be ordered here: 50 de. So you can prepare them during fasting periods or if you are a vegetarian. Below is the recipe for fasting pies, ideas that can help you and a video to see how it works. The first day of Easter is a real feast: red eggs, appetizers and. An appetizer tart, quite fast, that can be used successfully and. Fasting apple cake, simple recipe, with ingredients at everyone's fingertips. Vegetarian Recipes, Appetizers, Homemade, Tarts. That's why you should try this delicious recipe for fasting chocolate pies. Instead of butter I used vegetable oil.

For vegetable tart you can use any kind of frozen vegetables, depending on your preferences. I chose potatoes, mushrooms and peas. Spiral tart with vegetables and mozzarella Tart, Mozzarella, Sandwiches. A simple and cheap recipe, fasting (vegan) or a tasty side dish. Either you prepare the classic tart dough, or you try a special recipe.

They are fast and healthy snacks, perfect as appetizers for the party. Lentils with cumin, especially tasty and crunchy, a fasting recipe. Fragile dough for mini salty tarts & # 8211 Recipes Cranberry Healthy Snacks, Recipes.

Quiche ingredients with spinach and ricotta

For the crust:

  • 200 g flour
  • 100 g cold butter (60% fat)
  • 1 small, cold egg
  • 1-2 tablespoons cold water
  • a pinch of salt

For the filling:

  • 300 g spinach fraged
  • 1 tablespoon oil
  • 200 g ricotta
  • 200 g fat cream (25% fat)
  • 200 g cheese
  • 4 eggs
  • Cherry tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano