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Cheese and tomato tart (Video Recipe)

Cheese and tomato tart (Video Recipe)


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STEP 1: Heat the oven.

STEP 2; Crush the cheese.

STEP 3: Beat the eggs. Add the cream over the eggs and mix well.

STEP 4: Put the egg and sour cream mixture over the crushed cheese and mix.

STEP 5: Prepare a heat-resistant dish.

STEP 6: Put the dough in the bowl and arrange it evenly.

STEP 7: Pour the mixture of cheese, eggs and sour cream over the dough.

STEP 8: Arrange the tomato slices on top.

STEP 9: Remove excess dough, if necessary.

STEP 10: Season with ground pepper.

STEP 11: Lightly cover the tomatoes with the cheese mixture, so that they do not burn.

STEP 12: Put the pot in the preheated oven for 30-35 minutes.

STEP 13: When the tart with cheese and tomatoes is browned, remove the bowl from the oven.

STEP 14: Serve cold with tomato salad.

GOOD APPETITE!


Spinach, Cheese and Cherry Tomato Tart

For the top, I put in an bowl the egg, the butter, the cornstarch and I kneaded, gradually adding water and flour until I got a dough that was not very hard. Put the dough in the cold until the filling is ready.

Wash the spinach well, then cook it for a few minutes. We cut the green onion. Put on the fire in a bowl a little butter, green onions and chopped spinach. Leave it on the fire until all the juice drops. In a bowl beat the eggs, add the grated cheese and cheese and the cooled spinach composition. I didn't add salt because the telemeau was quite salty.

We stop a piece of dough, we spread the rest and place it in the tray in which we put baking paper, We place baking paper over the dough, then we put beans and we put the tray in the hot oven. Leave in the oven until the dough gets a crust.

Remove the tray from the oven, place the cherry tomatoes, then the filling, taking care to distribute it evenly among the tomatoes. From the stopped dough I made some strips that I knitted and placed on the edge of the tart and formed a star (my little girl's idea) on the surface of the tart. I greased the top of the tart with beaten egg.

Put the tray in the oven until browned. It is very good and hot and cold.


Spreadable cheese with tomatoes and olives

Spreadable cheese with tomatoes and olives an excellent appetizer. It can also be served in the morning for breakfast with toast.

Maybe you're tired of the eternal appetizers that have been served since time immemorial. We say it with all sincerity as we do - so we have something much more creative in mind.

the best antipasti recipe I've tried lately.

It is very easy to prepare, it is delicious and it looks very good on the plate. And it has a low carbohydrate content.

This dish is part of the range of Italian recipes & # 8211 antipasto. Antipasto is the first Italian-style dish. It can be vegetarian, with meat, fish or pasta. Compared to Romanian cuisine, appetizers are the equivalent of appetizers in Romanian cuisine.

Appetizers stimulate the appetite before the main dishes. Anyone can make appetizers at home, it only takes a little imagination. It is a fairly easy dish to prepare and serve. The ideal combination of tastes, flavors, with the impeccable arrangement of ingredients, in compositions worthy of a painter's brush, is mandatory. The famous Italian aperitif is ideal for both winter and summer days.

If you liked today's recipe, spreadable cheese with tomatoes and olives, subscribe to our Newsletter. This way you will not miss any culinary novelty. You can also follow us on Facebook, Instagram or YouTube.


Pie with feta cheese and tomatoes

You don't know what recipes to impress your guests and family with? Do you feel like you're always cooking the same thing? It happens even to me, a dog with a lot of experience. But I come to your aid with today's recipe - Pie with feta cheese and tomatoes, a real appearance on any table!

Feta and tomato cheese pie - appetizer, main course, good to put in the casserole at the office? All these "functions" are fulfilled by the delicious pie, with super crunchy sheets, a fine cream of feta cheese and spinach and sweet and fragrant cherry tomatoes.

Do you feel the need for a vacation? Try the recipe Pie with feta cheese and tomatoes, will take you, with the thought at least, to a beautiful day in a country on the shores of the Mediterranean Sea… Greece preferably!

For a super crispy countertop, I used pie sheets from grist. Easy to use and accessible to anyone, it offers you the perfect alternative for homemade sheets, which require a lot of effort and work. They can be used for sweet or savory dishes and their secret is to grease each with melted butter before adding the next sheet. And if you grease them with beaten egg before putting them in the oven, you have the guarantee of a golden, crunchy pie that melts in your mouth!

Feta and tomato cheese pie - ingredients for 6-8 servings:

  • a package sheets for Morarita pie
  • 100g melted butter
  • a yolk
  • a tablespoon of sesame seeds
  • 400g feta cheese
  • 150g cream cheese natur
  • 50g fresh spinach
  • salt and pepper to taste
  • 300g cherry tomatoes

Let the pie sheets thaw until they reach room temperature. We take them out of the package and cover them with a clean, damp towel until use. Preheat the oven to 180 ° C (with ventilation) or 200 ° C (static).

Put baking paper in the oven tray or a large tray. Place the first sheet of pie, grease it with melted butter, using a pastry brush. Cover with the second sheet, grease with butter. We continue until we run out of all the pie sheets in the package. While greasing the sheet with butter, do not forget to keep the wet towel over the other sheets, so that it does not dry out and become brittle.

Bend the edges by 1 cm, so as to make edges of the pie. Grease the edges with yolk and sprinkle with sesame seeds. Bake for 15-20 minutes or until browned. Let it cool a bit, while we prepare the filling.

For the filling, put in the blender feta cheese, cream cheese, spinach, salt and pepper. Depending on your preferences, you can add 2-3 cloves of garlic. Mix in a blender until you have a fine cream.

Fill the pie with feta cheese cream, place the cherry tomatoes on top. Bake for 20-25 minutes or until the cream cheese is set and forms a crust.

Let the pie cool to room temperature, then we can slice it. The pie with feta cheese and tomatoes is a delicacy that everyone will appreciate! May you be the best!


Tart with tomatoes and cheese

I kept telling you yesterday about a recurring theme in my kitchen these days, namely cheese + tomatoes. For 2 weeks, if I ask my pretty husband what he wants to eat, the answer is invariably the same (yep, you guessed it): & quotbranza and tomatoes & quot!

What's great is that we found in our market (in Ramnicu-Sarat) a mythical shop that sells an extraordinary cheese - we go there once a week and leave with a full bag: goat's milk, buffalo and cow, sweet cheese .. you name it! I don't know what those people think of us - we're probably shopping for a family of 8: p Oh, well.

This tart is a kind of signature dish for me! I do it every summer (very often) for about 5 years and I never get tired of its aromas so simple and delicious! It's summer food at its best, if you ask me: D

& Icircn Garden of Heaven: 20 The most beautiful landscapes and fields with.

All you need is a sheet of French dough that you grease with oil flavored with basil and garlic (ie 3-4 basil leaves and 1 clove of garlic - yes, just one this time - crushed violently in the mortar and then mixed with 3 tablespoons extra virgin olive oil)

This countertop follows an intensive tanning session in the oven heated to 180 degrees, until it unfolds nicely in sheets and turns golden on the edges. In about 10-15 minutes it should get there. Then take it out of the oven and place the thin tomato slices and slices of mozzarella / cas / telemea on it (goat in my case:) Put it in the oven for another 5 minutes and you're done! A few basil leaves on top, and here it is - a masterpiece: D


Tart with cream cheese and tender dough

For the dough:
We put flour, sugar, vanilla sugar and a little salt in a bowl, over we add cold butter cut into cubes and with our hands we start to knead, we will see that the dough is sandy and slightly moist. Add the milk and knead well until you get a homogeneous dough, then wrap it in plastic wrap and refrigerate for 1 hour.

For the filling:
We mix the cream cheese with sour cream, we add the sugar with the vanilla sugar and the vanilla essence, we mix well, then we add the gabenus and at the end the flour. Mix everything until smooth.
In another bowl, mix the egg whites together with the salt powder and with a spatula incorporate them into the cheese composition.
We spread the cold dough in a round shape on the lightly floured table, then we cover a 24cm round tray (which we lined with baking paper only on the bottom and on the edges we greased with a little oil) and on the walls of the tray (photo) with the dough obtained, and in the middle we place the filling and level it easily.
Put the pan in the oven for half an hour on high heat and another 20 minutes on low heat or until it browns nicely on top!
Let it cool in the oven in the open so as not to crack! Powder with powdered sugar and we can serve it with great pleasure!


Ingredients Tart With Figs And Two Kinds Of Cheese:

  • 300 grams of flour
  • 110 grams of cold butter
  • 150 grams of goat cheese
  • 2 yolks
  • salt and pepper
  • in addition, flour for sprinkling the worktop
  • 150 grams of crushed goat cheese
  • 150 grams of gorgonzola
  • 8-9 fresh figs
  • 1-2 teaspoons of balsamic vinegar cream
  • 1 tablespoon walnut kernels
  • optional: radish germs or fresh mint

Preparing Tart With Figs And Two Kinds Of Cheese:

1. I will not insist too much on the preparation of the dough, I also made it for the asparagus tart recipe. The principle is the same: flour, diced butter or flakes (must be very cold) and crushed cheese, along with salt and pepper to taste (keep in mind that the cheese is already salty), mix until it gets a sandy appearance. Add the two beaten egg yolks with 2 tablespoons of cold water and knead quickly. If necessary, add 1 tablespoon of cold water, just enough to gather the dough together, then wrap the dough in cling film and refrigerate for 1 hour. (for details on how to prepare the dough, see the Asparagus Tart recipe).

2. After the rest period of 1 hour has passed, sprinkle the work surface with flour and spread the dough with the rolling pin in a 6-7 mm thick sheet. The tart can be baked in a tart shape, which is good to grease with butter before transferring the dough to it, or you can imitate me, I cut a circle out of the dough, I transferred it to the tray covered with parchment paper. baked and from the remaining dough I cut 1 cm strands. width from which I created an elevated edge. I glued the edges, slightly moistening the dough. Punch the dough with a fork and refrigerate.

3. Turn on the oven and set it at 190 degrees Celsius.

4. Wash the figs, remove the stalks with a knife and then cut them into quarters, without detaching them completely.

5. Weigh the two types of cheese, homogenize with a fork and distribute in an even layer over the cold dough.

6. Place the figs cut upwards over the cheese, pressing lightly, and sprinkle with balsamic vinegar. Place the tart in the preheated oven at 190 degrees Celsius for 25 minutes, until the crust begins to turn a pleasant gold.

7. While the tart is in the oven, lightly fry the walnut kernels in a dry pan. When the tart is baked, sprinkle with walnut kernels and, if desired, with radish sprouts or chopped mint leaves, yes, if I think about it, I think some arugula would work. :)

The tart is served warm, it is a delicious appetizer, with a very pleasant taste, given by the contrast between the salty and spicy cheese, the sweet figs and the sweet-sour touch brought by the balsamic vinegar. Take advantage of the fig season and have a good appetite!


GREEK YOGHURT PIE AND SALT CHEESE

Pie with Greek yogurt and salted cheese is a simple, easy and tasty recipe. It comes out fluffy, fine, full and prepares very quickly if you have all the ingredients at hand.

That's why, together with Danone, we want to bring you a recipe to enjoy with your loved ones in these difficult days. Even if you do not let your guard down, you can look to the future with optimism and hope.

You can prepare tasty, simple and very easy recipes to make with your child. Time will pass more beautifully and you will be charged with energy and good cheer.

You can turn cooking into a game, letting the little one get involved in preparing the recipe. You probably wanted more time with the child, quality time in which he plays, creation and imagination to be brought to the kitchen. When you have a smile on your face, it's as if the food comes out better. In conclusion, you can say that these days, #stamacasa and #creamacasa.

Consuming yogurt brings you a lot of benefits. First, the good bacteria it contains help the gut microflora (or microbiota). Since it comes from milk, it comes with calcium, Vitamins B, potassium and magnesium.

With natural yogurt from Danone, we have already prepared an appetizer muffin recipe with cheese. If you have not read the recipe yet, you can click here. I'm sure you'll like it.

Pie with Greek yogurt and salted cheese it can be eaten for breakfast, but also for dinner and you will not refuse the child a piece of pie even between meals, because it will become one of your favorite snacks.

You can eat it for breakfast, it can be a snack or you can turn it into a simple dinner, with a yogurt next to it. When the time comes for a picnic, a pie with Greek yogurt and salted cheese could be the perfect snack while waiting for the barbecue.

I now leave you the list of ingredients and how to prepare the pie with Greek yogurt and salted cheese.

INGREDIENT:

450 g Danone Greek style yogurt

For topping:

If you prepare the ingredients at hand, you will finish preparing the recipe quickly. You will preheat the oven to 180 ° C, so that you do not waste time after preparing the pie.

You can let the child supervise the mixer that will mix 6 eggs with a pinch of salt. During this time you can grate the cheese and salted cheese, then mix them.

You will ask the little one to add 3 Danone Greek style yogurts and he will mix until the composition is homogenous.

He will also add the cheese and mix with a spoon. The operation of lubricating the sheets with oil could be difficult, so it would be best for you to do this, then arrange a layer of 4 sheets in the tray.

If the sheets are a bigger idea than the tray, then you can wrinkle them a little when you put them in the tray. You will pour over the sheets a layer of the composition of eggs with Danone yogurt in Greek style and salted cheese.

Over this you will put another layer of 2 sheets, then yogurt cream with cheese and you will continue in such a way that you have 4 layers of cream and 5 layers of sheets. The last row of sheets will also consist of 4 pieces, as it was at the beginning.

If the little one had the patience to wait for you to assemble the pie, you can ask him to mix 2 eggs with 1 Danone yogurt in Greek style and you will let him grease the pie with it.

At this point you will put the pie in the oven and leave it for 35-45 minutes or until it browns nicely on the surface.

Take it out of the oven and let it cool, then you can slice it with a sharp knife.


Gluten free tart with tomatoes

This is clearly the best vegan tart I've ever made! It is also gluten free on top! The dough just came out PERFECT! While eating a slice and enjoying its taste, I felt extremely proud of myself that I finally started to perfect myself by making gluten-free baked goods. I also picked up the speed and I do them very easily. Okay, it's true that I don't get into too complicated things, but it's still something! & # 128578

This recipe for gluten-free tart with tomatoes it is very easy. From dough to toppings and baking, everything is a breeze! In just 30 minutes you will be able to enjoy an excellent gluten-free tomato tart!

I received a super package from Schar Romania last week, so I started cooking. I have some more gluten-free recipe ideas that I really want to test!

Lately I have started to use gluten-free flour from Schar more often. Although it is the simplest (and cheapest) of the Schar flours, I am very happy with it! According to the label, this is only recommended for thickening sauces, pancakes and other simple dishes. I also used it for cake, pandispan, pizza and this tart, and it has done exceptionally well so far! In fact, I'm more excited about her sweets than Mix C Patisserie. It's not as fine as Mix C, and so I can make fruit cakes on top, without the risk of my fruit going to the bottom.

Don't be scared when you make gluten-free tart dough. It's not like a classic dough made with wheat flour. The texture will be sticky and moist, but after baking it will come out extremely fragile and good! It really suits me that it is so because I no longer need to spread the dough with the facalet. I spread it with a tart-shaped spoon and that's it! & # 128578

I hope you try the gluten-free tart recipe with tomatoes and tofu cream cheese. You will like it, guaranteed! & # 128512

P.S. If you are not vegan, you can use regular butter and old Telemea cheese instead of tofu and coconut oil.


Cherry tomato tart

The dough is prepared from flour, salt and cold butter, cut into cubes, incorporating the fat well in the dry ingredients. At the end, add cold water and yogurt, mixing again rigorously. The formed dough is transferred to food foil and left in the refrigerator to rest for at least an hour.

Meanwhile, prepare the cherry tomatoes, washed and cut in half. In a bowl, prepare the cream cheese, mixing ricotta, parmesan and salt to taste.

The cooled dough is spread directly on the baking paper lined with a little flour. The dough will be spread in a circle with a rolling pin, and the edges will rise slightly to form a tart crust. Its interior is filled with the cheese mixture and the halves of cherry tomatoes, arranged with the pulp upwards, and the edge of the dough is greased with beaten yolk.

Sprinkle with salt, pepper and a few drops of olive oil on top of the tart and bake at 190 degrees C for about 45-50 minutes, until the edges are well browned and the tomatoes are ripe and juicy. Good appetite!



Comments:

  1. Samuran

    It is remarkable, it is a very valuable phrase

  2. Grahem

    come across very funny

  3. Kagis

    I don’t drink. Not at all. So it doesn’t matter :)

  4. Kagam

    This topic only incomparably :), very pleasant.

  5. Fenrijora

    I think, that you are not right. Let's discuss.

  6. Kagalkis

    Ohhh, I will cram new talent



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