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Cheese and spinach tart

Cheese and spinach tart

We prepare the dough, which I made at the robot, I put flour and salt in the bowl of the robot, I added the cold butter cut into cubes and I mixed them until they became sandy (a few seconds, maximum 10), I added cold water, I mixed more until the ingredients have formed a dough (10-15 seconds). Put the dough in cling film and refrigerate for 30 minutes. (I made it the day before)

For the filling: I let the spinach thaw (from my own reserves in the freezer). Finely chop the onion and put it in a few tablespoons of olive oil, add the finely chopped garlic and let it cook for 2-3 minutes. Add the spinach well drained of the juice left and finely chopped, eggs and cottage cheese and mix the composition. At first I put only 2 eggs but the composition was too dry and I added 2 more eggs. I shaved the goat cheese and added it, finely chopped dill, salt, pepper to taste.

I put the dough on the floured work table, I spread it with the rolling pin, I rolled it on the rolling pin and I put it in the shape of a tart greased with butter, they were oiled and lined with flour. I cut the edges, I used kitchen scissors, I pricked the dough with a fork, I put baking paper, beans, enough to cover the dough and I put the tart dough in the oven heated to 180 degrees for 20 minutes. I put the spinach composition, from the remaining dough cut from the edges I cut the popcorn with a shape, I put them over the spinach and I greased them with the yolk mixed with milk. I put the tart in the oven for 20 minutes and another 10 minutes with the fire off.

Good appetite!!!


Method of preparation

Separate the yolk from the egg white. Mix the yolk with 2-3 tablespoons of sour cream and set aside. From flour, almonds, ½ teaspoon of salt, 1 egg white, 2 tablespoons of water and butter, knead a dough that you cover with transparent food foil and put it in the fridge.

Wash the spinach. Soak the leaves for a few seconds in salted water, then let them drain. The rude tai. With a fork, crush the Feta cheese. Fry the pine nuts in a fat-free pan. Mix the remaining sour cream with the milk, the rest of the eggs, salt, pepper and nutmeg.

On a surface lined with flour, spread two thirds of the dough, obtaining a sheet ½ cm thick. In the form of a tart already greased with fat, place the coca leaf, and over it you put spinach, feta and pine seeds. Turn sour cream and eggs. Spread the remaining dough and put the lid on the tart, pressing on the edges.

What is left of it you stretch once more and with the coca cutting wheel (or with a knife) you get thin strips. Put the yolk and sour cream mixture over the tart, place the dough strips decoratively and bake the tart for 35 minutes, at 200 °. Leave it to cool a bit, cut it into pieces and bring it warm to the table


1 puff pastry dough
600g cow's cheese
4 eggs
50g cream
200g frozen spinach
1/2 red bell pepper
7 cherry tomatoes
8 bunches of broccoli
salt
pepper
nutmeg (optional)

Unwrap the broccoli bunches and boil them in salted water for 3 minutes.
Mix the cheese together with the spinach (thawed and drained) and the beaten eggs with the cream. Add salt and pepper to taste and a nutmeg tip. Mix well until the composition is homogeneous.
Cut the bell peppers into slices and mix them with the cheese.
Spread the dough then place it in the pan greased with butter and lined with flour and prick it with a fork from place to place. Add the cheese mixture with spinach and cut off the excess dough.
Wash the cherry tomatoes and cut them in half and place them on top of the cheese composition, alternating them with broccoli.
Put the tray in the preheated oven for about 50 minutes, until it browns nicely.
Allow to cool slightly and cut the tart.

Try this video recipe too


Method of preparation

Separate the yolk from the egg white. Mix the yolk with 2-3 tablespoons of sour cream and set aside. From flour, almonds, ½ teaspoon of salt, 1 egg white, 2 tablespoons of water and butter, knead a dough that you cover with transparent food foil and put it in the fridge.

Wash the spinach. Soak the leaves for a few seconds in salted water, then let them drain. The rude tai. With a fork, crush the Feta cheese. Fry the pine nuts in a fat-free pan. Mix the remaining sour cream with the milk, the rest of the eggs, salt, pepper and nutmeg.

On a surface lined with flour, spread two thirds of the dough, obtaining a sheet ½ cm thick. In the form of a tart already greased with fat, place the coca leaf, and over it you put spinach, feta and pine seeds. Turn sour cream and eggs. Spread the remaining dough and put the lid on the tart, pressing on the edges.

What is left of it you stretch once more and with the coca cutting wheel (or with a knife) you get thin strips. Put the yolk and sour cream mixture over the tart, place the dough strips decoratively and bake the tart for 35 minutes, at 200 °. Leave it to cool a bit, cut it into pieces and bring it warm to the table.


Tart recipe with spinach and cheese

dough
Gradually incorporate the cold butter into the flour, thyme and salt mixture. At the end, add the egg and knead until you get a soft ball of dough. The dough can be spread directly on the tray, or it can be wrapped in plastic wrap and refrigerated for at least 40 minutes.

Filling
Wash the spinach very well, cut the tails and cook for a few seconds in a pot of boiling water and salt. (Tip: You can put hot tap water directly in the pot to reduce the cooking time). Remove the spinach from the pot and allow to cool. When it has cooled, it is squeezed very well and finely chopped.
Grate the cheese / cheeses in a large bowl, then finely chop the green onions. Heat the olive oil in a Teflon pan. When the oil has warmed up, add the butter cubes, then lightly brown the green onions. After a few minutes, put the spinach in the pan, mix well and turn off the heat.
Put the mixture in the pan over the grated cheese and break the two eggs on top. Mix the composition well.
Remove the shell from the refrigerator and spread in a thin layer. Put the crust in the tart pan, make a few holes with a fork and cover with baking paper over which sprinkle rice, pasta or dried beans. Bake at 160 degrees for up to 15 minutes. Allow the dough to cool, then pour the composition into the pan. Put the tray back in the oven at 180 degrees for 40 minutes.
Remove the tart from the oven and allow to cool. It can be served plain or with a little chicken or turkey.


Tart with spinach and feta cheese

Preparation: Preparation of the crust. In a bowl put the flour, add the oil, form a hollow in the middle, add the yolk and water. Knead the mixture until you get a dough that is easy to spread with the rolling pin. After we have finished kneading, cover the dough and leave it to cool for about 30 minutes. After 30 minutes, take the dough out of the fridge and spread it in a circular shape with a rolling pin. Grease a 28 cm tart pan, or a round pan, with butter, place the dough in the pan, cut the edges and prick the dough from place to place with a fork. Preheat the oven to 180 degrees and bake the tray for about 10-12 minutes, then remove and leave to cool.

Preparation of the filling. Heat the oil in a frying pan, add the hardened garlic, then when it starts to turn golden, add the drained spinach or the previously washed green spinach. Mix well, season with salt and pepper, then cover with a lid and leave to harden for about 5 minutes. Remove the composition from the heat, leave to cool, then add beaten eggs and grated feta cheese.

Tart assembly. Mix well then pour the composition over the crust, cover with grated cheese and bake for about 25 minutes. After it has lightly browned on the surface, remove from the oven, leave for about 10 minutes and can be served hot or cold.


Cheesecake and cherries, simple and delicious

Initially I had a tart with cheese and apricots, but I did not like apricots in the market and I opted for this tart with cheese and cherries. I love the cheese-fruit combination!

But I'm not sorry, because a tart delicacy came out, and next time I'll prepare it with apricots.

And because I received an invitation to the & # 8222Virtual hug & # 8221 challenge, I thought I would accept the invitation, embracing on this occasion Laura Nechita and her wonderful blog Laura & # 8217s sweets.

So I invite you to read a beautiful blog with delicious recipes, chosen and very beautifully presented by the lovely Laura, whom I adore!
[ingredients title = & # 8221Ingrediente & # 8221]

  • 200 gr butter
  • 1 or
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 300-325 gr flour
  • 300 gr fresh cottage cheese
  • 100 gr salted cheese (old telemea)
  • 4 tablespoons sugar
  • 2 eggs
  • 2 tablespoons sour cream
  • 2 tablespoons starch
  • 2 teaspoons vanilla essence
  • 200 gr cherries
  • 3 sachets of vanilla sugar

[preparation title = & # 8221Preparation & # 8221]

We start with the preparation of the cherries, that is, we remove the seeds and sprinkle over them, the vanilla sugar.

We prepare the dough for the Tart with cheese and cherries

Put the cold butter in a bowl, add salt, sugar and egg over it and mix them with a fork, crushing the butter, then add the flour and knead with your hands, a dough, not very hard, but not sticky, which we cover with a food foil and put it in the fridge for a few hours.

We prepare the filling for the Tart with cheese and cherries

Mix fresh cheese with grated telemeau, add sugar, essence, sour cream and eggs, mix well and depending on its consistency, add starch.

I put two tablespoons, so I thought it was enough to not result in a soft filling.
The ingredients I use are from the Pilos range, both fresh cheese and butter and sour cream, I really like them and I use them in most of my dishes.

Assembly and baking Tart with cheese and cherries

We take the dough out of the fridge and we stop a smaller part of it, for decoration, and we spread the rest in the shape of a tart, covering the inner walls of it.

We spread the dough in a round shape, first on the lightly floured work table, then we transfer it in the shape of a tart.
Prick the dough from place to place with a fork, then spread the filling over it.

Place the slightly drained cherries on top, and weave strips of the off dough over the cherries.

First we spread the dough on the work table, then we cut strips that we place over the filling, passing them over each other in the form of a grid.

Put the tart in the oven for 35-40 minutes, at 180 degrees, or until the grill is lightly browned and the filling is hardened.

Let the tart cool slightly, then powder it with sugar and portion it.

But know that it is good and warm :))))) Not the other way around, but we are bad at patience when it comes to something good.


Cheese and spinach pie

  • 9 pie sheets
  • 60 gr butter
  • 500 gr salted cow cheese / telemea cheese
  • 100 gr bellows cheese
  • 200 gr boiled and chopped spinach
  • a spoonful of sugar
  • 4 eggs
  • 200 ml sour cream
  • a little salt
  1. Melt the butter. Let it cool.
  2. In a bowl, grate the cheese / telemeau and mix it with the bellows cheese, spinach, a tablespoon of sour cream, two eggs, sugar and salt only if necessary.
  3. Prepare the sheets. Spread a sheet and brush it with melted butter, place another sheet on top, brush again with butter, place the third sheet. Put 1/3 of the cheese mixture and spread it evenly. Gather the 3 sheets filled with cheese, roll.
  4. Grease a heat-resistant dish with butter and place the first roll.
  5. From the remaining sheets and cheese, prepare two more rolls that you put in the tray. Prick them with a fork,
  6. Beat the remaining eggs, mix with the sour cream and pour over the rolls in the pan.
  7. Put the tray in the oven, at 180 degrees, and let it brown nicely.

It is just as good both hot and cold


Ingredient:

  • 2 puff pastry sheets
  • 250 grams of fresh spinach
  • 500 grams of ricotta (or cottage cheese)
  • 2 eggs
  • salt

Method of preparation: 1. Put a saucepan of water on the fire, when it starts to boil, add a little salt and add the spinach. Leave for 1-2 minutes, no more. 2. As soon as the spinach softens, remove it with a large foamer from the boiling water and transfer it to a bowl of ice-cold water to stop the spinach from cooking and to keep a beautiful green of the leaves. The cooled spinach flows into a strainer, pressing it very well. 3.Cut the green onion into rounds and fry in a little olive oil. After the onion has softened, add the spinach, well drained and finely chopped with a knife, and cook for another 1-2 minutes. 4.After the spinach composition cools, mix in a bowl with the cheese, 1 whole egg and the egg white of the second (the yolk is left to grease on top of the pies), salt to taste. 5. Spread the puff pastry dough, put half of the cheese composition with spinach and distribute it evenly over the entire surface of the dough, leaving only a little space at one edge so that the filling does not run.

6. Roll out the dough sheet and cut 5-6 cm wide strips, which are arranged nicely either in the muffin tray, or on the simple tray lined with baking paper.

7. Grease a little with egg yolk and put in the preheated oven at 200 degrees for 20-25 minutes.