SOLAR TART #recipes

Weighing you loved this salt, I put it to you in the summer sun. I love squash blossoms, stuffed with purslane and salad dinner, fries, as well as weighing our menu was entered. When I did so with pleasure, I prepare the dough to make the base Galet at first, but the blossoms of the zucchini tart baked in a mold and I didn’t seal the edges for closure. Thus, instead of bread tart. Salty or sweet tart dough instead of the edges of the mold are closed actually Galet cooked figure to become more practical as given. This general information we can move on to our recipe salt after weighing.


– 150 gr butter( fresh out of the fridge and cut into cubes

– 1 tablespoon apple cider vinegar

– 2-3 tablespoons cold water

For mortar:

– 250 g ricotta cheese ( you can use ricotta instead of fat)

– 1 egg yolk
– 2-3 sprigs of chives
– Salt, pepper

– 4-5 pieces squash blossoms
– 1 teaspoon black sesame seeds (you can use seeds instead of black)
– 1 tablespoon grated Parmesan cheese


The dough is butter, flour and salt together in food processor, and mix until small balls with the help of rondo we’re running. Vinegar water mixture afterwards and add the dough a little collection we provide. The dough toparlanin hand, paying much attention to the temperature in saran wrap in the fridge for 30 minutes we’re waiting. Afterwards, we’re opening with wax paper between two of the dough roller, figure that way we can make it easier to open up and also if you decide to Galet, it will be practical to prepare and cook in oil on paper. Placing the dough in the mold opened our base, we take the excess on the edge.

In a bowl, ricotta, egg yolks, chopped chives, salt and pepper and mix our dough we’re spreading it on. We are on serpistiriyo grated Parmesan. Edge aside from the flowers, and the leaves we’re getting, we’re putting the middle part to cover the weighing. Preheat the oven to 175 degrees for 30 minutes in we’re baking, and the last 15-20 minutes we are in the middle of the gap and the black sesame serpistiriyo we’re baking more. Bon Appetit…

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