Drive away with green broad beans and ricotta
159 recipes
Cold Salad Tart
ingredients
servings
6
Rice flour
150 grams
White corn flour
50 grams
Quinoa flour
50 grams
Chickpea flour
50 grams
Eggs
1 unit
Water
120 grams
Corn oil
50 grams
Iodized salt
to taste
Ricotta cheese
250 grams
Rice cream
3 spoons
Courgette
1 unit
Cherry tomatoes
6 unit
Extra virgin olive oil
to taste
Oregano
to taste
single courses from Italy
Cold Salad Tart
Cold Salad Tart
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty brisèe pasta with quinoa and chickpeas stuffed with ricotta cheese, courgettes and cherry tomatoes
preparation
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.
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.
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
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.
step 5
Prepare and let cool completely before removing it from the mold.
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.
step 7
Take the tart shell and fill it with ricotta. Alternate over tomato cream, grilled zucchini or whatever you like.
