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Quick tart with meat and leeks

Quick tart with meat and leeks

First prepare the filling: finely chop the leek and put it to harden with a pinch of oil, add the minced meat, sprinkle with salt and pepper and let it cook for about 20 minutes, then add the tomato mixture with the peppers and leave for about 15 minutes. min, then remove the filling from the tuci, taking care to let the existing juice drain.

Put the filling in a bowl and let it cool, then add the egg, grated Parmesan cheese and diced cheese, mix well.

In a ceramic form with a diameter of 26 cm we place the puff pastry, after we have greased the form with oil, we cut the excess dough and use it after we put the filling. From the dough slices I formed a snail, I pressed a little snail from the dough to make the filling with the filling and I put the tray in the preheated oven at 180 degrees for about 30 minutes. Serve hot and cold, it is just as good. Have a craving ... not because he didn't bite the bait ...: D


I like this French specialty (quiche) so much that when I entered the asparagus season and bought the first bundle this year I didn't think much about how to cook it, I opted for quiche. How come? See.

for the dough:
flour & # 8211 200 gr
unt & # 8211 100 gr
cold water & # 8211 50 ml
for the filling:
asparagus & # 8211 500 gr
praz & # 8211 1 pc.
unt & # 8211 50 gr
ricotta (or cottage cheese) & # 8211 250 gr
milk & # 8211 100 ml
sour cream & # 8211 150 gr
eggs & # 8211 3 pcs.
parsley & # 8211 a few threads
salt pepper

How to make the basis for quiche I talked about in another article (, follow the link.
For the filling, proceed as follows. Peel the asparagus from its thin skin, tie it with an elastic band and boil it in cold, slightly salty water in an upright position (only 4-5 cm of its length will remain outside). Since it boils, boil for another 15 minutes.

Remove the asparagus connection from the water and cut a few tips for the subsequent decoration of the tart, cut the rest into 3-4 cm pieces and let it cool.
Chop the leeks into rounds and heat them in 50 gr of butter. Let cool.

During this time we prepare the cream. Beat the 3 eggs, add ricotta, milk, sour cream, salt, pepper and mix very well, then add the chopped parsley.

At this point we should have the dough base ready. Put the hardened leek, the cut asparagus on the bottom of the crust and pour the cream cheese. Decorate with the remaining asparagus tips and put in the preheated oven (180 degrees) for 45-50 minutes.

I hope you like this specialty as well. I'm sure vegetarians will especially love it.
Good appetite!

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