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Tart with cottage cheese, sun-dried tomatoes and eggplant

Tart with cottage cheese, sun-dried tomatoes and eggplant

Today I want to delight you with a delicious sweet, salty, flavorful tart ...... Happy Easter to all!

Wheat:

  • 250 gr black flour
  • a pinch of salt
  • a tablespoon of dry yeast
  • a spoonful of sugar
  • warm milk - a glass
  • a teaspoon of herbs from Provence
  • 50 g of olive oil

Filling:

  • 300 gr fresh cow's cheese or fresh ugly + 2 tablespoons sour cream
  • 2 eggs
  • a few slices of pre-fried eggplant
  • a teaspoon of herbs from Provence
  • a tablespoon of corn flour or starch
  • salt
  • dried tomatoes 4-5 pieces or 4-5 slices

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Tart with cottage cheese, sun-dried tomatoes and eggplant:

Make the dough from the above ingredients and leave it to rise for about 30-40 minutes. Meanwhile, prepare the filling by mixing the cheese with eggs, salt the herbs of Provence and sour cream + starch or cornflour. place on top the dried tomatoes and pre-fried eggplant. You can drizzle a little olive oil on top. Put in the preheated oven 175 degrees until nicely browned, I sprinkled a few oregano leaves on top.



How to make sweet cheese pie with cows and raisins?

How to build pie sheets?

I bought the pie sheets but you can also make them at home (recipe here). We are talking about thin sheets for strudel not the puff pastry type (as for cremeschnitte or pies).

We work on the kitchen table. Place the first sheet on a baking sheet (it will help us later), brush with melted butter, sprinkle lightly with grated lemon peel. Optionally you can add a little sugar (half a teaspoon grated to a sheet). I also added sugar because it caramelizes easily and gives a special flavor to the leaves. Then place the next sheet and repeat the procedure until I have superimposed 4 sheets.

Because I chose a round tart shape of 26 (and at least 5 cm high), I placed the staggered sheets on top of each other. If you use a square or rectangular shape (about 20 & # 21525) place the sheets on top of each other. As you can see again, I found some terrible, dry and broken sheets. But don't worry, at least I'll show you how to work with broken sheets, as you've probably suffered.

With the help of baking paper, lift the sheets, place them in the shape and press lightly with your fingers to reach the lower edge of the form.

How to prepare cream cheese for cheese pie?

For the cream cheese, separate the egg whites and beat them with a pinch of salt until a hard foam is formed. Then add the sugar and continue beating the foam until it becomes firm, dense. Then add (also with the mixer) the yolks. Then mix with a palette of grated lemon peel (I have lemon zest in a jar) and starch, finally add the cheese and incorporate everything with the palette so as not to crush the egg whites. If you find too much sugar you can put less (70-80 g).

Cow's cheese should be a fat one, well drained of whey, preferably bought from the market, from producers.


Cow's Cheesecake

Wheat:
Crush the wafer sheets (biscuits or cornflakes) in such a way as to obtain a texture like breadcrumbs (you can use a meat grinder).

Mix with powdered sugar and melted butter.

Pour into a tray with removable walls (diameter 28 cm) greased with butter, including the side walls or lined with baking paper, forming a layer of maximum 2 cm thick and pressed very well.
Let cool for at least 1 hour.


Filling:
Mix the sugar, sour cream and cottage cheese for at least 5 minutes until the sugar melts and the mixture becomes creamy.

Add the eggs one by one, mixing after each one, the seeds from the vanilla stick, the grated lemon peel and at the end the flour.

Pour over the counter, level and put in the hot oven, over high heat, for the first 15 minutes, then low, another 45 minutes or until it becomes firm and catches a golden crust on top.


Glaze:
Mix the sour cream, sugar and grated lemon peel and pour it in a layer over the cake, as soon as you take it out of the oven.

Allow to cool to room temperature, then refrigerate until the next day.
Remove from the pan and glaze, optionally.


Cheesecake, green onions and nuts

For the dough: the dough was made in the bread machine, and the ingredients were put in the machine in the order written in the ingredients. We spread the dough with the rolling pin and give it a round shape. Put the dough in a tart form, lined with oil and flour, bake the dough blindly for 10 minutes.

For the filling: crush the cottage cheese with a fork, add salt, egg and egg white, semolina and mix with a fork. Cut the cheese into cubes, stop a few pieces for decoration, and add the rest to the cheese filling. We cut the onion into slices, and we crush the walnuts in our hands. Add the onion and walnuts to the filling, but stop each one a little. Mix all the ingredients from the filling and place them on the baking sheet for 10 minutes. On top we put a little cheese with mold, onion and nuts. Bake the tart at 170 degrees C for 30 minutes. Leave to cool, portion and serve hot or cold, plain or with salad.


Method of preparation

Cut the peppers in half, clean them of seeds and cocoon and place them on a grill tray so that the skin browns and we can peel them. After baking, let them drain a little.

In a bowl, mix the cheeses, add the crushed garlic, beaten eggs, starch, add a little salt, pepper and a little zest that goes with the cheese.

On a round or square tray greased with a little oil or butter, place a row of green peppers next to each other so that there is no free space between the peppers, put half of the cheese content on top, put another layer of yellow pepper, and on top the rest of the cheese is covered with red peppers and on top sprinkle with sesame and ash.

Bake at 180 degrees until the tart is baked for 30-40 minutes.

It is good to serve hot or cold. It is a light and flour-free tasty tart - for those who have gluten problems.


  • 500 g of wheat flour
  • 200 ml of milk
  • 3 eggs
  • 100 ml oil
  • 200g old
  • & frac12 teaspoon of salt
  • 25 g fresh yeast
  • For the filling .
  • 400 g of cottage cheese
  • 150 g sugar
  • 2-3 sachets of vanilla sugar
  • 2 eggs
  • 2 tablespoons semolina
  • lemon peel
  • For greased on top
  • an egg yolk with a little milk.
  • 1 tablespoon of sugar dissolved in half a glass of warm water to grease on top, after removing them from the oven

How do we prepare the recipe for fluffy lap pies?

Dissolve the yeast in a little warm milk with two teaspoons of sugar and set aside in a warm place for 10-15 minutes.

In a larger bowl, mix the warm milk, oil, eggs, caster sugar, vanilla sugar and salt.

Add over the yeast and mix well, then add everything over the flour, lightly start kneading the dough until it becomes elastic and fluffy.

Grease a bowl with a little oil or flour and put the dough, cover with plastic wrap and put in a warm place until it doubles in volume, about an hour.

How to make cheese filling for pies

Mix all the ingredients: cheese with sugar, lemon peel, vanilla sugar and if the composition is too soft, then put the two tablespoons of semolina.

Spread the raised dough on the work table and cut it into square shapes and put two tablespoons of cheese in the middle, then close each corner nicely in the middle, thus forming the pie.

Put it in a tray where I put a baking sheet, then grease it with egg yolk and milk and put it in the preheated oven at a temperature of 200 & deg Celsius for 30 minutes.

After removing the pies from the oven, grease them with warm water, where we dissolved a spoonful of sugar, cover and let them rest for about 10 minutes.

The recipe and the pictures belong to Cristina Manole and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Fluffy lap pies with cottage cheese


Ingredients for the rustic fruit tart recipe

  • For the dough:
  • Flour & ndash 350g
  • Cow cheese & ndash 200g
  • Cold butter & ndash 160g
  • Sugar & ndash 4-5 tablespoons
  • Vanilla sugar & ndash 4g
  • Egg & ndash 1 piece.
  • For the filling:
  • fruits
  • Cornstarch & ndash 6 tbsp
  • Sugar and cinnamon & ndash to taste.
  • Decor:
  • Powdered sugar.

Tart with sweet cheese, marzipan and almond flakes & # 8211 easter or cheesecake

Tart with sweet cheese, marzipan and almond flakes & # 8211 Easter or cheesecake. A special cake that combines classic recipe of leavened dough with cheese with the unmistakable and incomparable aroma of marzipan. Recipes with cottage cheese. Cheesecake recipes. Tart recipes. Cheesecake recipes.

This cottage cheese cake can also be called Easter or cheesecake. Where marzipan appears in the equation, success is already guaranteed for me. I love marzipan in absolutely any combination. And this Easter with marzipan with flakes and almonds did not disappoint my expectations at all. It has a special touch and is absolutely delicious.

I tried several Easter options: without dough, with leavened dough and cheese (traditional), with sour cream (recipe here) and I really wanted to try this Easter with marzipan, which I warmly recommend. Here you find it all easter recipes.

Cow's cheese can NOT be replaced with ricotta (urda) because they are two completely different products! Here you can see how you can make cottage cheese at home.


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