Quiche squash blossoms, zucchini and pine nuts
107 recipes
Tarts ratatouille and pine nuts
ingredients
servings
8
Type 00 wheat flour
250 grams
Philadelphia spreadable cheese
250 grams
Butter
160 grams
Iodized salt
2 pinches
Courgette
1 unit
Potatoes
1 unit
Red peppers
1 unit
Aubergine
1 unit
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Dried pine nuts
1 spoon
Basil
8 leafs
starters from Italy
Tarts ratatouille and pine nuts
Tarts ratatouille and pine nuts
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You know the wonderful recipe of Finta Browse? Perfect for small savory pastries, simple to implement even those without much familiarity in the kitchen.
preparation
step 1
Sift the flour with salt, combine chopped cheese and butter, mix with a fork or with the cutting of a rigid spatula until briciolame obtain a more or less regular.
step 2
Wrap the crumbs in the film by compacting the mass into a rectangle with a side of one half longer dellaltro high a little less than a finger.
step 3
Let stand in the refrigerator for a whole day.
step 4
System dough on lightly floured pastry board and fold the dough three times, just like the classic puff. Put in the fridge for half an hour. The operation Repeat two more times.
step 5
Earlier dough will appear lumpy and uneven, but on the third lap will comply. Stendile the thin pasta about 4 - 5mm, with the coppapasta obtained diskettes and coating the portion molds.
step 6
Cook in white, in a hot oven 200 ° C until the tarts remain clearly golden.
step 7
Meanwhile we prepare the ratatouille baked. Minimize all vegetables into cubes, season with salt and pepper and a nice round of oil and bake in a hot oven 180 ° C for about forty minutes
step 8
In a nonstick skillet, toast the pine nuts and add to vegetables. Set aside until everything cools.
step 9
Composition: Once all of puff fake bases are cooked, complete with a spoonful of ratatouille and pine nuts and decorate with basil leaves.
