6 September 2012

Zucchinis and cheese tartelettes


These little tartelettes are perfect for lunch or dinner are made with brisee crust and filling with zucchini cream and cheese.

The typical thing I had 2 or 3 zucchinis in the fridge many time and I was thinking what make with them.
Also I love zucchinis and I dont wanna lost.
I adapted  this recip from  CuisineAZ  a french site that always I made recipes.
The pate brisée recipe is from Cuisine AZ too.

 
 
 
 
 

 
 
 
 
Ingredients
(4 servings)

Brisee dough
150 grs. all purpose flour
50 grs. cornstarch
70 grs. butter
1 pinch of salt


Filling

2 or 3 zucchinis
3 eggs
3 tablespoon grated cheddar cheese
1/2 cup heavy cream
salt and pepper
1 garlic clove
1 tablespoon chopped parsley
2 tablespoon parmesan cheese (to sprinkle)


Method dough

Preheat the oven to 180°c

In a bowl mix the the flour and cornstarch Add the salt and butter
Mixing with your fingers. Add 1/2 glass of water mixing all the time.
Stir until you have a homogeneous dough.
Make a ball with the dough and wrap with a plastic film . Set aside by 1 hour to normal temperature.


Filling

Prepare the molds you will be use  and batter them inside.
Roll the dough and cut as the shape of the molds.
Press the dough to make the tartalettes shape.
Cut zucchinis  into round  slices
 Mix the eggs with the cream and   cheddar cheese
Add zucchini garlic clove  and chopped parsley.Mix all.
Fill the pie crust and sprinkle with parmesano cheese

Bake for about 20 minutes
Turn out and serve with a few greens (lettuce or others)



PRINT HERE


Im sharing with
;JWsMadeWLuvMondays


EN ESPAÑOL
Tartaletas de zapallito y queso






Me encantó esta receta por lo simple deliciosa y la masa queda escelente.
Yo había hecho otras recetas de masa brisée pero quise probar esta que es del mismo sitio de
la receta Cuisine AZ que es un sitio francés en que las recetas me encantan.
Cuando probé la masa ya estaba pensando con que otra cosa se podian hacer estas tartaletas(tomates  berenjenas con queso .o con pollo) con lo que quieran..
Me quedabn dos o tres zapallitos bien tristes en el refrigerador y no quería que se perdieran asi que busqué que receta me gustaba más y me incliné por esta y fue deliciosa.

Ingredientes

 

3 September 2012

Blueberries and lemon galette









 
 
 
 
 


I wont bore you talking about how much I love all berries LOL
But I know others are crazy how me in baking and love berries:)
So I only say you I LOVE THIS recipe  a blueberry galette and was really delicious.
I find this nice recipe in Fine Cooking and is from Joanne Chang.
And dont worry you can make with freeze or fresh blueberries not problem.





Ingredients

For dough 1 1/2 cups all purpose flour
2 tablespoon of granulated sugar
1/2 teaspoon of salt
8 tablespoon unsalted cold butter
1 large egg yolk
2 or 3 tablespoon whole milk

Filling

4 cups of blueberries (freeze or fresh)
1/4 cup granulated sugar
2 tbs. honey
1 tablespoon finely grated  lemon zest
1 tablespoon all purpose flour
a pinch of table salt

To brush
1 egg beaten well
2 tabs. granulated sugar


Method dough

Combine the flour  sugar and salt in a medium bowl.
Cut the butter into cubes (1/2 inch) and add them to the flour.
Mix he butter and flour until the flour is not longer white and holds together when you clump it with your fingers.
If you mixed with your hands use a pastry cutter or two forks until the butter is mixed into the flour.

In a small bowl mix the egg yolk and milk and ad them to the flour mixture. Mix gently with a forsk until the liquid is well distributed.
The dough will still look crumbly and dry.

Dump the dough onto a clean counter and work with the heel of your hand.Pushing and smearing it away from you and gathering  and repeating until the dough comes together and is pliable. Turn the dough in a plastic wrap  press it into a flat disk and let rest in the refrigerator for 15 to 20 minutes before rolling out.

Preheat the oven at 180°c Line a baking sheet with parchment
remove the dough from the refrigerator . On a floured surface  roll the dough  into a round  about 13 to 14 inches diameter
Its all right if the edges are a little ragged. Transfer the dough to the baking sheet and put in the refrigerator while you prepare the filling.

Fill and bake the galette

Put the blueberries ina a large bowl. Toss the fruit with 1/4 cup sugar.Add the lemon zest honey  flour and salt and toss until everything is evenly mixed.


Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.

Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the granulated sugar directly on the dough and fruit.

Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 45 minutes. (It’s all right if some of the juices escape from the tart and seep onto the pan.)




print recipe



EN ESPAÑOL

Galette de Arándanos









 
 
 
aah ya sé que muchos piensan que soy loca porque me encantan las recetas con berries igual trato de ir variando con otras frutas como manzanas o peras.
 
Además pienso que la gracia de tener un blog de recetas es que uno tiene su sello característico y me guio por mi intuición si me tinca o no una receta cuando es necesario hago otras cosas pero las que hago más feliz son este tipo de recetas.
 
Bueno esta receta la encontré en Fine cooking y es de Joanne Chang es absolutamente deliciosa