Drive away with green broad beans and ricotta
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Vegetable tart with pineapple courgettes raisins
ingredients
servings
6
Pepper
to taste
Extra virgin olive oil
35 fl oz
Dried pine nuts
1 spoon
Raisins
1 spoon
Potatoes
1 unit
Shallots
1 unit
Courgette
2 unit
Water
50 fl oz
Wholewheat flour
150 oz
starters from Italy
Vegetable tart with pineapple courgettes raisins
Vegetable tart with pineapple courgettes raisins
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Colorful salty cake rich in flavor
preparation
step 1
Prepare the broth by mixing flour, salt, oil and then water at a time.
step 2
Form a ball, wrap it in the film and let it rest in the fridge at least half an hour.
step 3
Boil the potato. Cut the zucchini and the shallot, fill them in a pan with a pinch of oil, salt and pepper, add a little water, lower the fire and bake.
step 4
Rinse the dough, spread it (no tropical finish) and fill a tartar or rectangular baking tray, drill the dough and cook it in white for about 10 minutes at 180 °
step 5
In the meantime, drain zucchini, shallots, potatoes and wholemeal, salt and pepper and add the cream to the cream
step 6
Taste the cream to make sure it is tasty enough, possibly adjusted with salt, pepper and aromas as you like.
step 7
Fill the mold with the cream, complete with the pine nuts. Brush the oil surface slightly and bake the quiche at 180 ° C for 10-15 minutes until the paste is golden and the filling is firm.
step 8
Before baking, if the filling seems too liquid, add a bit of grated bread.
