Tarts ratatouille and pine nuts

ingredienti

persone

8

Sale

2 pinches

Zucchine

1 unit

Patate

1 unit

Peperoni rossi

1 unit

Melanzane

1 unit

Sale

to taste

Farina di frumento tipo 00

250 grams

Formaggio spalmabile Philadelphia

250 grams

Pepe

to taste

Olio extravergine di oliva

to taste

Pinoli secchi

1 spoon

Basilico

8 leafs

Burro

160 grams

Tarts ratatouille and pine nuts

Tarts ratatouille and pine nuts

pronta in

3 ore

difficoltà

categoria

starters
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con lattosio con noci

Foto Ricetta 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.

Foto preparazione Tarts ratatouille and pine nuts

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.
Foto preparazione Tarts ratatouille and pine nuts

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.
Foto preparazione Tarts ratatouille and pine nuts

step 3

Let stand in the refrigerator for a whole day.
Foto preparazione Tarts ratatouille and pine nuts

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.
Foto preparazione Tarts ratatouille and pine nuts

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.
Foto preparazione Tarts ratatouille and pine nuts

step 6

Cook in white, in a hot oven 200 ° C until the tarts remain clearly golden.
Foto preparazione Tarts ratatouille and pine nuts

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
Foto preparazione Tarts ratatouille and pine nuts

step 8

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

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.

fabbisogno giornaliero (per persona)

Main +

Calories 386.45 kcal n.d.

Fat 28.58 g n.d.

Carbohydrates 27.78 g n.d.

Protein 7.58 g n.d.

Fibers 5.32 g n.d.

Water 78.67 g n.d.

Ashes 1.78 g n.d.

Sugars 2.67 g n.d.

Starch 19.51 g n.d.

Minerals +

Calcium 27.16 mg n.d.

Sodium 327.08 mg n.d.

Phosphorus 159.81 mg n.d.

Potassium 367.03 mg n.d.

Iron 1.63 mg n.d.

Magnesium 62.13 mg n.d.

Zinc 1.21 mg n.d.

Copper 0.2 mg n.d.

Manganese 1.55 mg n.d.

Selenium 19.73 mcg n.d.

Fluorine 0.6 mcg n.d.

Vitamins +

A 134.2 mcg n.d.

B1 0.2 mg n.d.

B2 0.1 mg n.d.

B3 2.25 mg n.d.

B5 0.46 mg n.d.

B6 0.27 mg n.d.

B9 0.0 mcg n.d.

B12 0.03 mcg n.d.

C 36.53 mg n.d.

E 1.42 mg n.d.

B12 added 0.0 mcg n.d.

D 0.3 mcg n.d.

K 10.0 mcg n.d.

Lipids +

Monounsaturated 5.45 g n.d.

Polyunsaturated 1.61 g n.d.

Saturated 16.13 g n.d.

Cholesterol 43.0 mg n.d.

Amino acids +

Phenylalanine 0.28 g n.d.

Isoleucine 0.2 g n.d.

Histidine 0.13 g n.d.

Leucine 0.38 g n.d.

Lysine 0.19 g n.d.

Methionine 0.08 g n.d.

Tyrosine 0.13 g n.d.

Threonine 0.17 g n.d.

Tryptophan 0.05 g n.d.

Valine 0.25 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio