Tomato, basil and ricotta tart (Tarta de tomates, albahaca y ricotta)

 

The force of life keeps everything going despite pandemics, sorrows and pain.

In between moments of small happiness  (that's what I call it) moments when everything seems fine. They are fleeting but I guess that's life.

I hope all of you are well in the northern hemisphere in summer and here in winter. It has rained very little this year and this really worry me.

We need it to rain. Hopefully August would be more benign in rains.

At least the mountains are snowy and it's been very cold.

Regarding how much I wanted to make this tomato, ricotta and basil tart recipe, it is delicious.

I love this tart recipe, especially the crust.

You can use little tomatos or tomatos slices.

Source : Food to love

 Recipe

Ingredients

130 grams cherry tomatoes halved

1 1/2 shortcrust pastry ( recipe below  )

80 grams basil leaves

200 grams ricotta cheese

2 eggs lightly beaten

1/3 cup grated cheese

salt and a pinch of black pepper

Shortcrust pastry for tarts

(love this pastry)

Ingredients

300 grams plain flour

100 grams butter diced 

1/2 teaspoon of salt

some cold water (abut 3 tablespoons)

Method

Sift plain flour in a large bowl, add 100 grams diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir 1/2 teaspoon of salt then add 3  tablespoon water and mix to a firm dough. 

Knead the dough briefly and gently on a floured  surface.

Wrap in cling film and chill while preparing the filling.

Note : Dont add too much water or the pastry wil be hard.

Making the tart

Preheat oven to 180° c 

Roll and cut pastry to fit 11 cm  x 35 cm rectangular tin(or other tin)   ease it into the tin overlapping any pastry joins. Trim edges and place tin on an oven tray.

Because the filling is wet, the pastry need to be blind baked before adding the mixture.

Trim the bottom all over with a fork and bake about 20 minutes.

Remove from oven and allow pastry case to cool.

In a medium bowl mix the ricota cheese, parmesan cheese , salt, black pepper, and eggs until well incorporated.

Spoon the ricotta mixture evenly over the crust .

Top with tomatoes cherry or tomato slices  and add some basil leaves. ( Set aside someones leaves to serve the tart)

Bake about 20 minutes or until filling is set  and lightly browned.

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Tarta de tomates, albahaca y ricotta

Tomato & roasted garlic and basil mini galettes (Mini galettes de tomate, ajo, y albahaca)

 

 

French galletes are one of my favorite foods   but  many times I did not do them in a while (there are so many pending recipes) but I had bought heirloom tomatoes of different types (although it can be made with any tomato) and I already had them.  Until today I did them, and they are so easy (tres facile).

But... if you dont know what is a galette??

A galette, more specifically the galette des rois, is one of the most beloved dishes in the french cuisine. This food is one of the most popular types of galettes and is composed of a delicate pastry dough with a small charm, hidden inside.

 More often than not, this pastry takes the form as a sweet, open faced tart piled with with fruit, but many still love the endless savory combinations that can turn a galette into a main course.

They are popularized in american cuisine by vegetarians. While the classic greens of a salad are great or who choose a meat-free life, galettes are a surprisingly great way to bridge the two worlds of food.

Source :  Floursinyourhair

Ingredients Crust

3 cups of all purpose flour

1/2 teaspoon sugar

1 teaspoon salt

6 tablespoons butter (cold and cubed)

2 tablespoons olive oil

1/2 cup ice water

Gallete filling

Garlic 1 head

Cherry tomatoes (halved) 3 cups

or regular tomatoes in cubes or slices

1 tablespoons olive oil  more 2 tablespoon  oil divided

 1  onion (medium) peel in slices

Feta cheese or other cheese  (crumbled ) 2/3 cup

 1/2 cup fresh basil leaves

salt and pepper (to taste)

  Note: about garlic you can roasting several extra heads of garlic at a time - it's delicious on everything from salads to sandwiches and keeps well in the fridge.

Method

Crust

In a medium bowl whisk together the flour, sugar, and salt

Cut in the butter using your fingertips or a pastry blender until the largest pieces are the size of tiny pebbles. Add the oil  and ice water.

Then use a rubber spatula to pull the dough together .(If is needed add some flour)

Knead a couple of times with your hands, then divide the dough in  five equal pieces .

Flatten each piece into a disk and wrap them in plastic individually.

Refrigerate for 45 minutes.

Roasted garlic

Preheat the oven to 370 ° F (180°c) and line a large baking sheet with parchment paper. Cut the top of the head of garlic to expose the tops of the bulbs, leave the papery skin itact.

Drizzle  wthe bulbs with 1 tablespoon of olive oil.

Wrap tightly in aluminium foil. Bake in baking sheet for 30 to 35 minutes until the cloves are softened smelling.

Set baking sheet aside to use later..

Once the garlic is cool enough to handle pop the bulbs out of their casings. In a small bowl use a fork to smash into a smooth paste.

Filling and assembly

Peel, halve and thinly slice your onion. Heat two tablespoons of olive oil in a large non stick pan to  medium to low heat.

Once hot add the onions. Once onions have started to turn golden color lower the heat.

Sprinkle a few pinchs of salt over the onions and stir to combine. Cook on low heat by 15 minutes. Remove from heat.

While onions are caramelizing halve the cherry tomatoes..

Place on a cutting board and sprinkle with salt.

Chop the basil into thin strips.

On a lightly floured surface, roll each piece of dough out into a 6 inch circle (16 cm).

This dough is so flaky if is tearing just patch it and put in the fridge by a while.

Transfer the circles to the baking sheet you used earlier to roast the garlic.

Brush each circle with the roasted garlic paste, leaving a 1 inch border around the edges.

Divide the caramelized onions evenly between the galette and add the crumbled  cheese layer. Finish with the tomatoes. Fold the edges of the crust up around the filling in.

Bake at 180°c (370°F) until tomatoes are starting to burst and crust is golden.

Transfer to a wire rack and cool for a while. When cool sprinkle with basil leaves.

Galette keep in the fridge for up to 5 days, but really I dont think they'll make  it that long.

Print recipe here

Mini galettes de tomate, ajo y albahaca

Ingredientes masa

3 tazas de harina sin polvos de hornear

1/2 cucharadita de azucar

1 cucharadita de sal

6 cucharadas de mantequilla (bien fría y en cubos)

1 cucharadas de aceite de oliva

1/2 taza de agua fría

Relleno de la galette o tartas

Una cabeza de ajo

3 tazas de tomates pequeños cherry  u otros

3 cucharadas de aceite de oliva o aceite de maiz u otro

1 cebolla mediana pelada y cortada a lo largo

 2/3 taza queso feta u otro granulado o en trozos chicos

1/2 taza de hojas de albahaca

sal y pimienta a gusto

Preparacion masa

En un bowl mezclar la harina, sal y cucharadita de azucar.

Cortar la mantequilla en trozos e ir agregando de a poco mezclando con el aceite de oliva y el agua fría.

Unir todo bien hasta formar una bola de masa.

Si es necesario agregar un poco de harina.

Amasar un poco la masa  entonces dividir la masa en 5 o 6 partes.

envolver cada trozo de masa en papel film plastico y refrigerar por unos 45 minutos.

Asi la masa quedara con mejor consistencia.

Precalentar el hrno

 180 °c y en una bandeja de horno o de esas para galletas colocarle papel mantequilla.

Cortar y pelar el ajo (pueden ser dos ajos) y colocar en la bandeja.

Agregarle el aceite de oliva u otro aceite de canola o maiz.

Cubrir con papel aluminio y dejar hornear unos 30 minutos.

Dejarlos enfriar.

Molerlos un poco mezclandolos con el aceite como haciendo una pasta.

Relleno y armado de las galettes o tartas

Pelar y cortar la cebolla a lo largo tipo pluma.

Colocar en un sarten y agregar unas dos cucharadas de aceite a fuego medio. Dorar un poco.

Agregar un poco de sal y revolver .Dejar que se doren o caramelizen un poco. Apagaqr y dejar enfrair un poco.

Mientras picar los tomates o cherry o sino en cuadrados si son tomates grandes, dejar en una tabla de madera mientras y cortar finita la albahaca tambien.

Para hacer las tartas

En una superficie o tabla enharinada estirar cada trozo de masa para cortarla igual uso un plato de unos 16 cm. 

Ir acomodando las masa en una bandeja con papel mantequilla(puede usarse la misma del ajo)

Con la pasta  y aceite de ajo pintar la base de las tartas .

Despues repartir la cebolla  entre todas las galettes poner bien al centro porqeu despues hay que doblar los bordes.

Colocar sobre la cebolla trozitos del queso repartiendo en todas.Siempre en el centro de la masa. Finalmente agregar los tomatos trozados o cortados,repartir trocitos de albahaca picada. Reservar un poco para servir.

doblar los bordes por la orilla hacia dentro como se ve en la foto.agregar un poco de sal y pimienta.

Cocinara 180°  hasta que los tomates empiezan como a reventarse un poco y los bordes de la tartaletas se ponen dorados, si ya estan los bordes dorados estasn listas.

Deberia ser unos 15 a 18 minutos. Depende de cada horno.

Dejar enfriar un poco antes de servir y agregar mas albahaca picada

Se pueden calentar si quedaron en microondas pero aqui se las comen hasta frias. la masa es muy rica.

Asparagus and brie quiche (Quiche de esparragos y queso Brie)

 Some times  people tell me     I make  many sweet recipes  but  I love many savory  things, I love quiches, pizzas, chicken, stews and soups! 
I love salads too!
Only sometimes happens I can't  take pictures  to all I make (especially the last time) because  you need time to take good pictures.
You know this year has been especially difficult for me.
Still sometimes is difficult use my right arm but I feel better.

Well, I made this quiche with Brie cheese a long time ago and I found the photos. 
And the crust is so good  with toasted sesame seeds.
Quiches can be eaten year-round and can be made vegetarian or with some protein (such as chicken or fish)

And some pictures of here!

Source: Half baked harvest recipes

Ingredients

1 1/2 cup all purpose flour
1/2 teaspoon salt
8 tablespoon cold grated butter
3 tablespoons sesame  seeds

Filling

6 large eggs 
1 cup whole milk
1/2 cup plain  green yogurt
2 tablespoons fresh thyme leaves
2 tablespoons  chopped fresh basil
1 pinch crushed red pepper flakes
salt and black pepper
1 bunch asparagus ends trimmed
4 ounces brie cut into 6-8 wedges
1 tablespoon honey

Method



Grease a 9 inch tart (22 cm) tart pan or pie plate with butter, place the pan onto a baking sheet.

To make the crust, in a mixing bowl, combine the flour, sesame 
seeds and salt. Add the butter and toss with the flour.
Add the 1/3 cup ice cold water and mix until just combined, adding more water as needed until the dough forms a ball. 
Roll the dough into a large circle about 1/4 inch thick. Fit the pie crust into the prepared plate. Cover and transfer to the freezer to chill for 20 minutes or 1 hour in the fridge.

Preheat the oven to 180 °c (365 ° F ) 
Remove the crust from the freezer. Line the crust with parchment paper and fill with beans or rice. Transfer to the pven and bake until crust is set, 15 minutes. Remove from oven and reduce the temp to 162 °C (325 °F)

Meanwhile in a medium bowl, whisk together the eggs, milk yogurt, thyme,  basil, crushed red pepper and a pinch of salt and pepper.

Cut 2/3 the asparagus into 1 inch pieces. Arrangue in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche.
 Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients.
 Arrange the remaining asparagus stems on top.

Transfer to the oven and bake 50 minutes or until the eggs are set in the center. Let cool 10 minutes before serving. Serve topped with some herbs.



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Bunganvilla Royal Purple

Quiche de esparragos y queso brie

Tomato cherry and herb puff tarts (Tartas de tomate cherry y albahaca en masa de hoja)

Finally I am here to finish  the post of these Tomato cherry and basil little tarts.
This month has been crazy and sometimes a mess  with my appointments to the kinesiologist and everything else, Im going three times a week.
But the truth is never very quiet around here.

This recipe is vegetarian and we all loved it, the good thing is with puff pastry and they are made fast, you can vary the fillings but I had the tomatoes because suddenly I crave a recipe and so it was with this one.

I made this recipe in these smaller rectangular molds but it can be done in round or one long one, that is the one you have on hand or you like more.

Take advantage that in many places it is still summer and you can get beautiful tomatoes and basil. In any case, here in Chile, cherry tomatoes are usually found year-round.
Love and hugs for everyone.
Thanks for coming.



Source:  Delicious magazine UK

Ingredients

250 grams cherry tomatoes 
Olive oil to drizzle
375 grams ready rolled puff pastry
6 tablespoon cream cheese
1 tablespoon greek yogurt
3 free range egg yolks
40 grams parmesan cheese
finely grated
1 tablespoon fresh chives 
handful fresh basil leaves 



Method

Heat the oven 180°c (350 °F)  Put the cherry tomatoes on a baking tray drizzle with a little oil and season. Roast for 20 minutes until softened and turning sticky.

Meanwhile unroll the pastry,  Cut into 5 rectangles  and transfer to a baking sheet.
Lightly score a border 1 cm from the edge of each rectangle and prick the middles with a fork.

Bake for 8 minutes until puffed up and just starting to turn golden.
Press the centres of the rectangles  down with yours fingers, leaving the border raised higher.

Meanwhile in a small mixing bowl mix the cream cheese, 2 egg yolk, the cream, parmesan and chives, season and divide among the tarts.
Top with the tomatoes then lightly beat the other yolk and brush over the pastry borders.

Bake for 10-12 minutes until the pastry is puffed and golden. Serve drizzled with oil and scattered with fresh basil leaves.




Print recipe here

Tartas de tomates cherry y albahaca

Broccoli, carrots and zucchini clafoutis (mini clafoutis aux legumes)

Really I dont know why sometimes the days really fly, the seasons  and all pass very fast,here we are already in Autumn although still is hot.

 Of course nights and mornings are really more cold and I love it but sometimes you do not know how dressed.


In case someone missed me I was more than a week without internet or wifi, not only could not do any post, (with my phone reviewed some sites) could not do anything in the bank or see my virtual library. Well, fortunately internet came back yesterday afternoon.

This recipe of vegetable clafouti is really good but also light and nice to any season  and you can make with others veggies, simple and delicious. 

Thinking of those who are in the spring. I also noticed that Easter is very close and I am preparing a post.
Is nice to be here again.
A hug to everyone and a lot of love



Source : Cuisine AZ

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Broccoli,carrots and zucchini clafoutis

Ingredients
 (4 servings)

For  clafouti cream

200 grams all purpose flour
3 eggs
2 cups milk

Veggies

1 zucchini 2 tomatoes
200 grams broccoli  sliced 
top cut in small florets
2 carrots
oil
salt and pepper
100 grams cream cheese 
or goat cheese

Method

Preheat the oven to 180°c (350 ° F)
Peel tomatoes, carrots, zucchini and cut broccoli in small florets
Cut all in small pieces.

In a skillet fry carrots and tomatoes for 5 minutes with oil. Add a little water and add broccoli, and then cook for 10 minutes.
(add water when it is evaporated)

Add salt and pepper.
In a bowl pour the flour and add the milk and eggs one by one.
Mix well.
Season to taste.
In  ramekins divide vegetables and add cream cheese or goat cheese and cover with the sauce.
Bake for 15  to 20 minutes or until are golden brown.


Note:
You can sprinkle parmigiano grated cheese on the top until they will slightly golden.

BTW if someones dont like broccoli (we love here) you can use only carrots zucchini and tomatoes, work so good too.

Clafoutis de zanahorias,zapallito italiano y broccoli

Carrots, white beans and ginger soup ( Crema de zanahorias. jengibre y porotos)

Okay. We are closer to Autumn,  and Im really happy of it! 
Here in the day it is still hot but the nights are a delight. You're almost  feel cold..

But I know that those who wait for spring are happy and it's fine. Spring is lovely too.
I made this creamy soup a while ago (I love soups all year round ) but typical of mine I did not find where I had it.
Ordering yesterday I finally found it!
It is  delicious  and healthy (like many soups) and is very good with sliced almonds when served.
And I love ginger too !
With Esperanza my daughter we love soups.
I hope you enjoy it.
Much love!


Source : BBC Good food

Ingredients

1 tablespoon  oil
1 medium onion chopped
2 tablespoon grated ginger
2 garlic cloves sliced
1/2 tsp groun nutmeg
800 ml vegetable stock
400 grams carrots sliced
400 grams can cannellini beans
4 tablespoons almonds cut in slivers or flaked almonds

Method

Heat the oil in a large pan, add the onion, ginger and garlic and fry  for 3 minutes until starting to soften. Stir in the nutmeg and cook for a minute more.

Pour in the stock , add the carrots and beans including the liquid from the tin, then cover and simmer for 20 minutes until the carrots are tender.

Scoop a third of the mixture into a bowl them blitz the remainder with a hand blender or in a food processor until smooth.
Return everything to the pan until bubbling.
Serve topped with the almonds.

Note:
Also you can process all the mixture with a blender and then  heat   and serve with almonds. If you like more creamy.




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en español

Sopa de zanahorias, porotos y jengibre 

Zucchini and tomato quiche (quiche the zapallito italiano y tomate)

 Always I think   zucchinis are absolutely impressive, you can use them salty or sweet, for quiches, for stews, for soups (are more creamy)  and fortunately I have access almost all year round,  being summer the best time of course.
And if you are in summer the tomatoes are wonderful in this time.
This simple tart  of zucchinis and tomatoes is delicious and really easy.

I love this recipe but I add always some chopped basil is delicious.

Hugs and love for all

Adapted from : Quiches, tarts and salads (Editorial Planeta)

House in my porch 

Daphne

Ingredients


dough
150 grams all purpose flour
150 grams whole flour
130 ml cold water
1/2 teaspoon salt
50 ml olive oil

Filling

250 grams shredded  mozarella
3 medium tomatoes
2 zucchinis
1 tablespoon fresh  basil chopped
oregano salt and pepper

1 cup of heavy cream (or plain greek yogurt)
3 eggs

Method


For dough
combine  all purpose flour, wholemeal flour, oil, salt and cold water. Form a dough kneading a little and let stand for about 20 minutes.

Stretch  the dough and cover over  a  tart  mold (24 cm) .Prick the crust with a fork several times and bake about 10 minutes.   180 ° c. (370°F)

For the filling, mix the cream with the beaten eggs , and add the cheese,  salt and pepper and empty this mix over the precooked tart dough.

Cut the zucchinis and tomatoes into thinly slices.
Once you have sliced the zucchini and tomatoes it's simply a matter of alternating the layers in circles. Sprinkle oregano and chopped basil over them.
Bake until the crust is golden and the juices are bubbling (180 ° c)  (370 °F) for 35 minutes . Remove the pan and let the tart cool for 10 minutes.
Serve with some basil leaves or oregano.

en español

quiche de zucchini y tomates

Artichokes Pie (other recipe from my mom) (Pie de alcachofas de mi mama)

With Esperanza (my daughter) we have been remembering my mom with some of her recipes that are legendary, really delicious.
Esperanza made  the other day my mom scones recipe for her friends and recently I made Artichoke Pie one of our favorite recipes .
Almost everything I learned about cooking was  with my mom. 
She  not only cook fantastic, she also did cooking classes for many years when there were no food  blogs.

Anyway ,  is wonderful  remember people  you love for the food they  made and the love they  put into it.

I made this recipe at the beginning of my blog but I  review the recipe and post again with pleasure.

thanks to all !!

Artichokes pie

Ingredients

Crust
3 cups all purpose flour
3 tablespoons butter
1 teaspoon salt
1/3 cup of milk(a large pyrex oval or round)


Artichoke filling

4 fresh artichokes (the food of the leaves )
or two cans artichokes hearts
(coarsely chopped  and drained)
1 1/2 tablespoons all purpose flour
3 tablespoons vegetal oil
3/4 cup of milk
1/2 teaspoon grated nutmeg
3 tablespoons parmesan grated cheese
4 eggs 
salt

Method

Crust

Over a lightly floured surface   put the flour and salt and add the butter making crumbs with your fingers. Slowly add the milk  and knead by a while to form a ball.
Wrap the pastry and let for 30 minutes to room temperature.
Preheat oven to 180°C.
Then roll out two thirds of the pastry and place over a greased round or oval pyrex or pan.Reserve.

Filling with  artichoke mix ( you can make first and reserve) and roll the remained pastry and cover like a pie.
Brush the pie with a mix of 1 yolk and milk.
Bake at oven by 30 minutes or until is golden brown .
Let chill by a while before serving.

Filling

In a large skillet put the oil and heat to medium heat  and the flour and mix adding the milk  (like a bechamel sauce).
When begin to thick  add the artichoke paste ( mashed  with a fork), mix well and finally add the eggs one for one. 
Add the parmesan cheese, salt and nutmeg ,   cook by two or three minutes and filling the pie with this paste.




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If you use fresh artichokes is better for you first cooking  them  and later  take out the food with a teaspoon  the day before.

I make it   and save all in a tupper or bowl in the fridge.

en español
Pie de alcachofas de mi mama

Asparagus amd basil quiche (Quiche de esparragos y albahaca)

I am glad finally publishing a new recipe.
I'm going through a period in which it's hard for me to finish things, I cook, I bake, I do many things but sometimes I find it hard to do a post. I am very sincere, I have always been.

But I'm happy to do it now. This quiche of asparagus and basil I loved, Well I have always loved the quiches. It is fast and the dough delicious..

In the Northern hemisphere are with the fullness of the asparagus and basil, wonderful.
Here still I have basil and I found asparagus but you can also be made with canned asparagus.
With the water of the asparagus we made a soup (my mother's recipe) but I give it to them another day because I do'n  take any picture.

Thanks for reading and being here!
Hugs!




Source : Ensaladas y Tartas  (Salads and tarts)

Ingredients

Dough

250 grams all purpose flour 
100 grams butter
1 egg
1/2 teaspoon salt
cold water the necessary to make a dough ball

To the filling

15 or 18 asparagus
250  grams half and half cream 
4 eggs
 60 grams parmesan cheese grated
salt and pepper
1/2 cup of basil leaves


Method

On a floured table, combine all purpose flour with the butter and then add the egg , join well and gradually add cold water until a dough ball forms.

Let rest in the refrigerator for 1 hour. Then remove it and cover in a  buttered and floured mold. An elongated or round mold can be used.

To prepare the asparagus :

 Clean and scrape them with a knife at the base, cut them the same size and cook  in water with a little salt during a 1/2 hour. Drain and dry them with a paper napkin.

Preheat oven to 180°C (350° F)

For the cream of the quiche, mix the  half and half cream with the eggs one by one beating after each incorporation. Add the grated cheese and mix well.
Season with salt and pepper to taste.

Distribute the asparagus already cooked in the bottom of the dough on the tart and pour the cream prepared previously.
Bring to oven for 30 minutes or until  set and golden brown.
Leave to cool in the mold, and then remove from the tin.
Scatter over  leaves basil and serve in slices.





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En español

Quiche de esparragos y albahaca