INGREDIENTS
- Basic dough:
- – Flour 0000 350 g.
- – Salt 1 tsp.
- – Olive oil 95 cc (¾ cup).
- – Chilly water 80 ml (⅓ cup).
- Leek tart:
- – Small leeks 6 models.
- – Onion 2 models.
- – Pancetta 200 g.
- – Salt and pepper.
- – Mushrooms 200 g.
- – Eggs 2 models.
- – Crema 150 g.
- – Fontina cheese 150 g.
- – Grated cheese 50 g.
- Entire wheat eggplant and zucchini pie:
- Integral time:
- – Effective wholemeal flour 300 g.
- – Flour 50 g.
- – Mixture of seeds 1 tbsp.
- – Chilly butter 100 g.
- – Salt 1 tsp.
- – Chilly water 100 to 150 cc.
- Entire wheat pie filling:
- – Zucchini.
- – Eggplants.
- – Tomatoes.
- – Thyme, rosemary and garlic.
- – Grated mozarrella.
- – Salt and pepper.
- – Oliva.
Leek tart with traditional dough, and scrumptious complete wheat eggplant and zucchini tart to resolve the menu!
PROCEDURE:
Leek tart:
For the mass:
1. Put the flour and salt in a bowl. Combine and make a properly within the middle.
2. Pour the chilly water and oil into the middle.
3. Combine with a fork till the dough is properly built-in. Go all the way down to the counter and knead for 30 seconds.
4. Roll out right into a round form with somewhat additional flour if essential and line a cake tin.
TIP: In order that the dough doesn’t turn out to be moist when baking the cake, it’s good to pre-cook it for about quarter-hour alone with out filling in a medium oven.
For the leek pie filling:
1. Sauté the onion in brunoise with the bacon in lardon and the quartered mushrooms.
2. For the leek, place in a roasting pan with somewhat olive, season with salt and pepper, cook dinner in a powerful oven for about 10/quarter-hour.
3. Combine the eggs with the cream, grated cheese and add sauté.
4. Fill the pre-cooked dough and sow the leeks, ending with somewhat grated cheese.
5. Prepare dinner on reasonable warmth for about 25/half-hour.
Entire wheat eggplant and zucchini pie:
For the mass:
1. Place the flours, seeds, salt and butter in a bowl to sand them.
2. Add the water and till the dough is fashioned, with out kneading.
3. Let it relaxation for a couple of minutes. Stretch and flatten the mildew, refrigerate and blanch.
Stuffed:
1. Minimize eggplant, zucchini and plum tomato.
2. Place in a roasting pan and season with a number of garlic, thyme, olive and salt and pepper. Prepare dinner in a reasonable oven for about 10 minutes.
3. To assemble, place the grated mozarrella and the greens on the bottom of the blanched dough till the whole cake is roofed.
4. Bake within the oven for 10/quarter-hour to soften the mozzarella.
