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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

vegetarian with gluten with lactose with nuts source of C vitamins

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tarts ratatouille and pine nuts

You know the wonderful recipe of Finta Browse? Perfect for small savory pastries, simple to implement even those without much familiarity in the kitchen.

Tarts ratatouille and pine nuts step 1

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.

Tarts ratatouille and pine nuts step 2

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.

Tarts ratatouille and pine nuts step 3

step 3

Let stand in the refrigerator for a whole day.

Tarts ratatouille and pine nuts step 4

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.

Tarts ratatouille and pine nuts step 5

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.

Tarts ratatouille and pine nuts step 6

step 6

Cook in white, in a hot oven 200 ° C until the tarts remain clearly golden.

Tarts ratatouille and pine nuts step 7

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

Tarts ratatouille and pine nuts step 8

step 8

In a nonstick skillet, toast the pine nuts and add to vegetables. Set aside until everything cools.

Tarts ratatouille and pine nuts step 9

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.

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