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Cold Salad Tart




Rice flour

150 grams

White corn flour

50 grams

Quinoa flour

50 grams

Chickpea flour

50 grams


1 unit


120 grams

Corn oil

50 grams

Iodized salt

to taste

Ricotta cheese

250 grams

Rice cream

3 spoons


1 unit

Cherry tomatoes

6 unit

Extra virgin olive oil

to taste


to taste

single courses from Italy

Cold Salad Tart

Cold Salad Tart

vegetarian with eggs with lactose

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cold Salad Tart

A tasty brisèe pasta with quinoa and chickpeas stuffed with ricotta cheese, courgettes and cherry tomatoes

Cold Salad Tart step 1

step 1

In a bowl, knead the flour mixed with salt with the oil and the egg slightly slammed. Mix the compound with a skillet and add water slowly to form a panetto.

Cold Salad Tart step 2

step 2

Work it well with your hands until you form a compact dough. Cover it with a film and put it in the fridge for at least an hour.

Cold Salad Tart step 3

step 3

Spread the dough on a stack of rice using rice flour to a thickness of half a centimeter and dress a tart mold

Cold Salad Tart step 4

step 4

Buckle the bottom and cook in a hot oven at 180 degrees for 15 minutes until it turns out to be nice crunchy.

Cold Salad Tart step 5

step 5

Prepare and let cool completely before removing it from the mold.

Cold Salad Tart step 6

step 6

Meanwhile, in a bowl soften ricotta with a fork, add the cream to the rice until it forms a creamy compound. Salty, pepper and add fresh oregano.

Cold Salad Tart step 7

step 7

Take the tart shell and fill it with ricotta. Alternate over tomato cream, grilled zucchini or whatever you like.

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