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Tart appetizer with cheese and vegetables

Tart appetizer with cheese and vegetables


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In a bowl, put flour, salt and baking powder. Mix the ingredients, then add the diced butter. Knead with your fingers until you get a crumbly dough, then put the egg and water. Knead a homogeneous and elastic dough. If necessary, add cold water. Wrap in cling film and refrigerate until the filling is ready.

In a bowl, mix the cheese with sour cream and eggs. It is set aside.

The mushrooms are washed, cleaned and sliced. Put them in a pan, in hot oil and let them harden, sprinkling a little salt. Add the vegetable mixture and cover the pan, letting the vegetables boil slightly in the juice left by the mushrooms. Stir, from time to time. After all the water has dropped, pour the vegetables over the cheese and mix. Add salt and pepper to taste.

The dough is spread in a round shape larger than the shape of the tray in which it will be baked. Place the dough in the shape of a tart, prick it lightly with a fork, then put the cheese mixture. Level, then bend the edges of the dough inside over the filling, as much as there is excess dough.

Put the tray in the preheated oven, at 180 degrees C, for about 35-40 minutes, until it browns nicely. Serve both hot and cold.

Good appetite!


Recipe: Tart with cheese and vegetables

Ingredients for Tart filling with cheese and vegetables
& # 8211 300 gr cow's cheese (or cottage cheese put on a small grater and kneaded with a little salt.
& # 8211 100 gr sliced ​​black olives
& # 8211 3 green onions
& # 8211 2 capsicums
& # 8211 50 gr corn kernels
& # 8211 2 eggs
& # 8211 2 tablespoons sour cream
& # 8211 50 grams canned mushrooms (optional)
& # 8211 salt, pepper
& # 8211 Sweet or spicy tomato sauce, as desired

Preparation for Cheese and Vegetable Tart
In a bowl, prepare the tart dough as follows:
Make the yeast mayonnaise dissolved with a little milk and 1 teaspoon of sugar and 2 tablespoons of flour. Leave to rise for a while. Put the sifted flour in a bowl, and in the middle put the mayonnaise, a little salt and the rest of the warm milk and oil. Knead a suitable dough that is left to rise.

Ingredients Tart with cheese and vegetables

Beef cheese is mixed with sliced ​​green onions, sliced ​​olives, diced capsicum peppers and corn kernels. Add eggs and sour cream. season with salt and pepper and mix the composition well.

The dough is stretched to give the shape of the tray in which we bake the tart, so that we can cover the walls of the shape a little. (I used a round cake shape with a diameter of 28 cm). Place the tart dough in a pan greased with oil, and pour the cheese composition with vegetables on top and level.

preparation Tart with cheese and vegetables

Decorate with the remaining capsicum, olive slices and canned mushrooms well drained of juice. The tart with cheese and vegetables is placed in the oven and left until it acquires a golden color.


Chicken and cheese tart

The whole family loves these tarts.
Hot or cold, with meat or vegetables, can be a simple dinner or a hearty breakfast with a glass of yogurt.

In a bowl, quickly mix the flour with the butter until you get a floury mixture.
Add salt and egg and mix. We need a dough that we will spread with the rolling pin to obtain the tart top. If it is too hard, add cold milk until the dough is soft but not sticky.

Form a ball of dough and let it cool for at least 30 minutes.

We take it out and spread a sheet a little bigger than the diameter of the tray in which we will bake the tart. Once the dough is in shape, it must also cover the walls of the tray.

Place the chicken breast pieces on top.

Beat eggs with a little salt and pepper (stop two tablespoons for greasing).
Add cheese, sour cream and dill and mix. We match the taste of salt.
Pour the mixture over the meat.
Gently pull the edges of the dough over the mixture and from the remaining dough we make a grid that we put on top.
Grease with egg, sprinkle with sesame seeds and put the tart in the preheated oven, at 175 degrees until lightly browned.


CAKE WITH CHEESE (RICOTTA) AND ZUCCHINI

This tart is an excellent appetizer, but it can very well replace a dinner, if we want to eat lightly. I won't tell you that we can greet some guests with this presentable dish, and a glass of white wine really goes great with a delicious slice.
Let's see the list of ingredients and how to cook tart with cheese and zucchini.

INGREDIENT:
for the crust:
flour - 200 gr
butter - 100 gr
cold water - 50 ml
salt
for the filling:
ricotta (cow's cheese) & # 8211 400 gr
grated cheese (I used Grana Padano) -2-3 tablespoons
eggs & # 8211 2 pcs.
milk & # 8211 100 ml + 1 tablespoon for greasing
zucchini (zucchini) & # 8211 1 pc.
salt, nutmeg
oil

For starters, prepare the crumbled dough for the crust - sift 200 g of flour, add diced butter, water, a little salt and knead well. Form a ball and wrap it in cling film, then put it in the fridge for 30-60 minutes.
Meanwhile, prepare the filling. First, cut the zucchini into thin slices and fry them in a few tablespoons of oil on both sides (without exaggerating, however), then take them out on a paper napkin, which is meant to absorb excess oil.
While the zucchini slices cool, we take care of the rest of the filling.
In a bowl, break the eggs and beat them with a little salt with a fork. Add the cheese (ricotta), grated cheese, nutmeg and milk. Mix very well until completely homogenous.


Take the dough out of the fridge and spread it with the rolling pin in such a way as to obtain a sheet larger than the diameter of the tray (our tart will have to contain the filling and have bent edges). Wallpaper a round tray with baking paper, then arrange the dough sheet and drill it with the teeth of a fork. Pour the cheese filling and arrange the zucchini slices on the entire surface of the tart, pressing a little salt, then bend the edges of the dough (see picture) and grease them with milk or egg yolk.


Put the tart in the preheated oven (190 degrees C) for 25-30 min. When it is ready, take the tray out of the oven and let the tart cool, then take it out on a plate.


Tart with tomatoes, vegetables and feta cheese

Tart with tomatoes, vegetables and feta cheese is our favorite appetizer! It goes particularly well with a glass of chilled white wine. In addition, it is prepared very quickly, has many vegetables and is not very complicated to make. It's delicious!

If you look carefully through the pictures, you will see that in the first pictures the whole tart appears with a slice cut next to it. But in the pictures that follow, you will see that a slice of the pictures will slowly disappear. What do you think? :)). During the photo session, my husband kept taking a piece of tart for me because he couldn't stop eating! :). So if you prepare this Tart with tomatoes, vegetables and feta cheese, be very careful, because you risk running out of it in a few moments!

On the blog you will find several tarts, some of which are salty, such as tart with chickpeas and mushrooms or tart with leeks and chickpeas and let's not forget, delicious tart with spinach and salmon! But a special place here is occupied by the spiral tart with vegetables! In terms of sweet tarts, you have many options again: Chocolate and strawberry tart, or banana tart. Also here, let's not forget to bring you the tart with frangipani and figs.

As I said, the tart with tomatoes, vegetables and feta cheese is a tart that is very easy to prepare! In short, it contains a puff pastry top, tomato and red pesto sauce, many colorful vegetables and feta cheese. It's a great combination! For the sauce I used canned tomatoes from SunFood.

  • Ingredient:
  • 400 g puff pastry
  • 1 orange carrot
  • 1 carrot purple
  • 1 zucchini
  • 1 red bell pepper
  • 1 red onion
  • 5 yellow cherry tomatoes
  • 1 clove garlic
  • 50 ml olive oil
  • 2 tablespoons red pesto sauce
  • 1 teaspoon herbs Provence
  • salt
  • pepper
  • 70 g feta cheese
  • fresh basil

First, heat the oven to 190 degrees Celsius.

Start and prepare the sauce: in a pan heat the olive oil, finely chop the garlic and add it to the pan. Cook the garlic lightly, taking care not to burn it.

Unwrap the canned tomatoes, add the contents over the hardened garlic.

Using a spatula, crush the tomatoes and continue cooking until the sauce drops.

Add the red pesto, then the Provence herbs, season with salt and pepper. Set aside to cool completely.

Meanwhile, prepare the vegetables. Use a potato peeler to get thin and long strips. You can also cut thin vegetables with a knife. Cut the zucchini into strips, the purple carrot and the orange carrot. Cut the bell pepper into cubes and the red onion into slices. Cut the cherry tomatoes in half.

Place the puff pastry on a tray covered with baking paper. Prick it from place to place with a fork.

Top with the completely cooled tomato sauce.

Spread the sauce well over the entire surface of the dough sheet, but leave a little space on the edges.

Place the sliced ​​vegetables on top. Start with zucchini and red onions.

and at the end put the tomatoes and bell peppers

Sprinkle salt and pepper over all the vegetables and put the tray in the hot oven for 25-30 minutes until the edges turn golden.

Crush the feta cheese and sprinkle over the tart.

Sprinkle with fresh basil leaves. I preferred to put basil and microgreens

Enjoy each slice of crispy dough and delicious baked vegetables

As I said, it goes perfectly with a glass of cold white wine.


Chinese cabbage stuffed with melted cheese and vegetables - a surprising appetizer!

This appetizer is quick and easy to prepare, has an unusual look and is delicious!

INGREDIENT:

-350 g of Chinese cabbage

-4 tablespoons of mayonnaise or cream

-50 g of green peas (canned)

METHOD OF PREPARATION:

1.Put the melted cheese through the small grater. Add the mayonnaise and garlic passed through the garlic press. Stir.

2.Add diced bell peppers, chopped onion, corn and green peas. Mix carefully. The filling should not be too liquid: otherwise the stuffed cabbage will not maintain its shape during portioning.

You can experiment with the filling and add or exclude the ingredients to your own taste. For example, you can add surimi sticks, black or green olives, ham or salami. You can replace melted cheese with hard cheese or salted cheese.

3. Spread 2 layers of cling film on the work surface. Separate the Chinese cabbage leaves. Place them next to each other, in a single row, overlapping them slightly and starting with the largest (in descending order). We do not use the smallest leaves. Grease each leaf with the prepared filling (as they overlap).

4. Carefully roll the leaves into a compact roll. Wrap it very compactly in cling film.

5. Put it in the freezer for 20 minutes, after which you can portion it and serve it.

You can use red Chinese cabbage: you will get a very good-looking appetizer!


Ingredients for the Tart recipe with onion, dill and melted cheese

  • Dough ingredient:
  • Cold butter - 200 g
  • Flour - 300 g
  • Salt
  • Cream 20% - 6 tbsp
  • Baking soda - 1 teaspoon + 9% vinegar
  • Filling:
  • Onions - 6 pieces of medium size
  • Melted cheese - 400 g
  • Eggs - 4
  • Salt, pepper, dill.
  • Egg, sesame for greased tart.

Preparation for the Tart recipe with onion, dill and melted cheese

Tender dough for tart

Put the flour in a large bowl. Cold butter, it is desirable to be frozen, is grated in flour through a grater with large holes. Mix flour and butter with your hands washed in cold water and wipe well. We need to get small crumbs. In the obtained composition form a hollow and add sour cream and salt

The cream must be at least 20%, not very liquid and not very sour. Mix baking soda with vinegar and pour over sour cream. We mix everything very well with a spoon, and then with our hands. The dough is sticky, but we have to gather it and get a soft crust.

If you want a fragile dough, do not knead it much, but only so that you can form a ball of coca. Put the crust in a plastic bag and leave it in the fridge for at least 2 hours.

The longer it stays in the fridge, the easier it will be to work with the dough and the tastier it will be. I keep it overnight.

Tart filling with onion, dill and melted cheese

Peel an onion and cut it in half into very thin rings. In a large frying pan pour the oil and put the onion.

Do not add butter, if you put butter the onion will brown, it will have an intense color, but we must keep the white color. Cook the onion over low heat until soft and no longer liquid in the pan, but should not be browned. The onion must be seasoned towards the end.

Meanwhile, grate the melted cheese. When the onion is ready, put it in a large bowl and while it is hot, add the melted cheese, mix very well. Mix eggs with a fork and add a little salt and chopped dill. I didn't have fresh dill, so this time I used dry dill

When the onion and cheese composition has cooled, add the egg and mix well. The dough is poured on the table sifted with flour. Cut 2/3 of the dough, the other will be worked later.

Tart with onion, dill and melted cheese

We spread a sheet of dough larger than the diameter of the tray. With the help of the rolling pin, pass the dough in the form of a baking lightly greased with oil. Form the walls of the tart, then pour the mixture of cheese, egg and onion.

Spread the other piece of dough and place on top. Glue the edges well. Grease the tart with egg and add sesame seeds.

Put the tray in the oven heated to 180 C for about 50 minutes.

To make sure it's ready, check with toothpicks. Insert the toothpick in the middle of the tart, it should come out clean.
Tart with onion and melted cheese is served only cold.
Good appetite!

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win


Cheesecake, green onions and eggs

It is simple to prepare, tasty, nutritious and puts your imagination to the test. Because these tarts are "worn" a lot, because they are easy and quick to prepare, whether they are sweet or salty, I thought I would try the salty version too & # 8230The truth is that they are delicious, no matter what category they belong to. .

I wanted to "shoot two rabbits at once": to prepare something new, appetizing and to get rid of all the surplus in the refrigerator after the holidays.

As I still had a lot of cheese, onions and green garlic, red eggs, I thought I would capitalize on them and make this wonderful spring tart & # 8230So from now on, whenever I have something left over from the fridge , I will make a tart & # 8230 just inspiration and pleasure to have & # 8230

I searched for some countertop recipes on the net, but in the end I came up with something else combined with an older pie sheet recipe, which I found. I found this countertop quite fragile. What else can I tell you about the filling? I will try to give you some approximate amounts, because I put everything in sight and out of the desire to eliminate as much food as needed to be consumed from the refrigerator (I told you that the tart filling also depends on everyone's flair and imagination). I even put the remaining colored eggs from Easter (including a goose) & # 8230And look, I got a very, very good tart & # 8230If you find it interesting and appetizing you can try it too & # 8230.

ingredients

For the TART DOUGH

  • 1 or
  • 125 gr. butter (1/2 pack)
  • ½ teaspoon of salt
  • 2 tablespoons mineral water
  • 1 tablespoon vinegar
  • cca.200 gr. flour

For the filling

  • 350 & # 8211 400 gr cheese (I mixed sheep's milk, goat's curd and very little sweet cottage cheese)
  • 4- 5 bunches of green onions (I also put about two cloves of green garlic)
  • 100 gr. pressed cheese
  • 4 - 5 tablespoons thick cream
  • 3 - 4 tablespoons parmesan
  • 5 eggs
  • 5 boiled eggs
  • 50 gr. butter
  • ½ dill connection
  • pepper (to taste)

Method of preparation

-Make the dough for the tart first: put the flour and salt in a bowl, add the diced butter and knead well with your fingers until the butter mixes with the flour and forms a sandy dough.

-Add the egg, mix well, then add the cold mineral water and vinegar and knead well until a homogeneous and elastic dough results.

-Make a ball of dough, wrap it in cling film and refrigerate for about half an hour.

-In the meantime, prepare the filling: grate the cheese or grind it with a fork, grate the cheese.

-Clean the green onion, wash it, cut the slices appropriately large and sauté in a bowl in butter, keeping on low heat until it drops and has no liquid. When ready, remove from the heat and allow to cool.

-Clean the boiled eggs and cut them into four, and mix the raw eggs a little.

-Wash and finely chop the dill.

-At this time all the ingredients for the filling are ready.

-After half an hour, take the dough out of the fridge and with the help of a rolling pin, spread a sheet on the worktop sprinkled with a little flour, a size slightly larger than the size of the baking tray (I used a tart pan with a diameter of 28 cm), because the sheet also extends on the edge.

-Play the baking form (grease it with a little butter and sprinkle a little flour), place the tart top, covering the edges.

-Punch the worktop with a fork and put the tray in the preheated oven at 175 ° C and bake approx. 15 minutes.

-While the top is baking, mix the ingredients previously prepared for the filling: add the cooled onion ( I kept 2-3 tablespoons of onion that I put on top), dill, cream, cheese, raw eggs and mix all until a homogeneous composition results. Season to taste with pepper and salt (if necessary, because the cheese is salty).

-Meanwhile, bake the top, leave it to cool a little for a few minutes, pour a thin layer of the filling composition, place the quarters of boiled eggs and pour the rest of the composition.

-Play the filling nicely and place the hardened onion on top. (I have a little dough left since I leveled the edges and improvised a "grid" over the filling, but not very successful.).

-Put the tart in the hot oven and bake at 175 ° C for about 30-40 minutes, or until lightly browned on top and on the edge.

-When it is ready, take it out of the oven and sprinkle Parmesan over the tart.

It is left to cool very well and when it is cold it can be served plain, with tomatoes, lettuce, or according to everyone's preference.


Recipes with schismatic daisy


And with this tart I participate in the Mistery box challenge. From the given ingredients you could prepare wonderful desserts, but also delicious snacks: sour cream, milk, butter, herbs, greens, vegetables, fruits, chocolate, pasta, biscuits. Cookies, cocoa, eggs, the star being cow's cheese. I prepared this cheesecake with the same 100% natural ingredients from Helvetica Milk.


Ingredient:
Tart sheet: 500 gr flour, 200 gr butter, 2 eggs, 2 tablespoons cold water, salt.
Stuffing: 500 gr cow cheese, 2 eggs, 2-3 tablespoons semolina, 2 tablespoons sour cream, green onion tails, 1 leg. Green dill, a few spinach leaves, salt, pepper, 100 g mozzarella balls, a few slices of dried tomatoes .


Method of preparation:
Rub the butter with the flour until a sandy mixture results. Bind by adding eggs and water. Knead a homogeneous dough. Wrap in cling film and place for 30 minutes in the refrigerator.
The cottage cheese is mixed with sour cream and egg yolks. Add the dill, green onion tails and finely chopped spinach leaves. Season with salt and pepper to taste.
From the dough, spread a thin sheet with which a tart shape is lined. I made it in a cake form and the sheet came out too high. Put the cheese filling and spread it evenly. Sprinkle the mozzarella balls on top. and slices of dried tomatoes.
Put everything in the oven until the dough is well baked.
Allow to cool, then portion and serve with gusto.

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Cheesecake, green onions and eggs

It is simple to prepare, tasty, nutritious and puts your imagination to the test. Because these tarts are "worn" a lot, because they are easy and quick to prepare, whether they are sweet or salty, I thought I would try the salty version too & # 8230The truth is that they are delicious, no matter what category they belong to. .

I wanted to "shoot two rabbits at once": to prepare something new, appetizing and to get rid of all the surplus in the refrigerator after the holidays.

As I still had a lot of cheese, onions and green garlic, red eggs, I thought I would capitalize on them and make this wonderful spring tart & # 8230So from now on, whenever I have something left over from the fridge , I will make a tart & # 8230 just inspiration and pleasure to have & # 8230

I searched for some countertop recipes on the net, but in the end I came up with something else combined with an older pie sheet recipe, which I found. I found this countertop quite fragile. What else can I tell you about the filling? I will try to give you some approximate quantities, because I put everything in sight and out of the desire to eliminate as much food as needed to be consumed from the refrigerator (I told you that the tart filling also depends on everyone's flair and imagination). I even put the remaining colored eggs from Easter (including a goose) & # 8230And look, I got a very, very good tart & # 8230If you find it interesting and appetizing you can try it too & # 8230.

ingredients

For the TAKE DOUBLE

  • 1 or
  • 125 gr. butter (1/2 pack)
  • ½ teaspoon of salt
  • 2 tablespoons mineral water
  • 1 tablespoon vinegar
  • cca.200 gr. flour

For the filling

  • 350 & # 8211 400 gr cheese (I mixed sheep's milk, goat's curd and very little sweet cottage cheese)
  • 4- 5 bunches of green onions (I also put about two cloves of green garlic)
  • 100 gr. pressed cheese
  • 4 - 5 tablespoons thick cream
  • 3 - 4 tablespoons parmesan
  • 5 eggs
  • 5 boiled eggs
  • 50 gr. butter
  • ½ dill connection
  • pepper (to taste)

Method of preparation

-Make the dough for the tart first: put the flour and salt in a bowl, add the diced butter and knead well with your fingers until the butter mixes with the flour and forms a sandy dough.

-Add the egg, mix well, then add the cold mineral water and vinegar and knead well until a homogeneous and elastic dough results.

-Make a ball of dough, wrap it in cling film and refrigerate for about half an hour.

-In the meantime, prepare the filling: grate the cheese or grind it with a fork, grate the cheese.

-Clean the green onion, wash it, cut the slices appropriately large and sauté in a bowl in butter, keeping on low heat until it drops and has no liquid. When ready, remove from the heat and allow to cool.

-Clean the boiled eggs and cut them into four, and mix the raw eggs a little.

-Wash and finely chop the dill.

-At this time all the ingredients for the filling are ready.

-After half an hour, take the dough out of the fridge and with the help of a rolling pin, spread a sheet on the worktop sprinkled with a little flour, a size slightly larger than the size of the baking tray (I used a tart pan with a diameter of 28 cm), because the sheet also extends on the edge.

-Play the baking tin (grease it with a little butter and sprinkle a little flour), place the tart top, covering the edges.

-Punch the worktop with a fork and put the tray in the preheated oven at 175 ° C and bake approx. 15 minutes.

-While the top is baking, mix the ingredients previously prepared for the filling: add the cooled onion ( I kept 2-3 tablespoons of onion that I put on top), dill, cream, cheese, raw eggs and mix all until a homogeneous composition. Season to taste with pepper and salt (if necessary, because the cheese is salty).

-Meanwhile, bake the top, leave it to cool a little for a few minutes, pour a thin layer of the filling composition, place the quarters of boiled eggs and pour the rest of the composition.

-Play the filling nicely and place the hardened onion on top. (I have a little dough left since I leveled the edges and improvised a "grid" over the filling, but not very successful.).

-Put the tart in the hot oven and bake at 175 ° C for about 30-40 minutes, or until lightly browned on top and on the edge.

-When it is ready, take it out of the oven and sprinkle Parmesan over the tart.

It is left to cool very well and when it is cold it can be served plain, with tomatoes, lettuce, or according to everyone's preference.



Comments:

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  3. Florentin

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