Tag: Tart

Tart recipe of cod on cream of date tomatoes – Italian Cuisine

Ingredients

400 g desalted cod
350 g red date tomatoes
70 g cucumber
50 g yellow date tomatoes
20 g stale bread
vinegar
mint
extra virgin olive oil
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

For the recipe of salted cod with cream of datterini, peel the cucumber, cut it in half lengthwise and remove the seeds. Blend 250 g of chopped red tomatoes with chopped bread, half a cucumber, 1 tablespoon of vinegar and 1 of oil and a pinch of salt. Peel the cod and cut it into very small pieces to obtain a tartar (use a heavy knife). Season with a little oil and pepper. Spread the datterini cream on the plates, place the cod tartar in the center and complete with the remaining tomatoes, red and yellow, and with the other half of the cucumber, cut into half slices, and mint leaves.

Recipe Tomato tart – Italian cuisine – Italian Cuisine

Ingredients

400 g ripe tomatoes
250 g ricotta
250 g white spelled flour
100 g shelled almonds
50 g mascarpone
lemon
dry oregano
pitted Taggiasca olives
garlic powder
extra virgin olive oil
pepper
salt

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the recipe of tomato tart, mix the spelled flour with 60 g of oil, 70 g of cold water and a pinch of salt, then blend everything until you get a compact mixture. Let it rest in the covered fridge for 30 minutes.
For the filling: chop the almonds and mix them with ricotta and mascarpone; season with 1 teaspoon of grated lemon peel, 1 teaspoon of garlic powder, 1 tablespoon of oregano and a pinch of salt and mix everything. Wash the tomatoes and cut them into slices about half a centimeter thick.
Flour the work surface and roll out the dough, obtaining a sheet of about 2 millimeters thick. Grease a rectangular baking dish (28 × 23 cm) with a little oil. Lay the dough on it, making it stick to the edges, then remove the excess dough. Prick the bottom with a fork, stuffed with the filling, pour over the sliced tomatoes and a nice handful of Taggiasca olives.
Season with a little oil and freshly ground pepper and bake at 180 ° C for about 30 minutes. Decorate to taste the tart with savory and serve warm.

Baiocchi Tart – Baiocchi Tart Recipe from – Italian Cuisine

First open the Baiocchi separating the 2 shortcrust biscuits that compose them and pull off the internal cream with the help of a smooth blade knife.
Put the cream aside and blend the biscuits with a mixer.

Melt the butter and mix it with the chopped biscuits, then use the mixture to create the base of your tart, directly in the removable bottom mold.
Spread the mixture evenly and press it well with your fingers, then let it rest in the freezer for 15 minutes.

In the meantime prepare the filling: melt the cremino of the baiocchi put aside together with half of the nutella, stirring, then add the remaining nutella and the cream.
Finally, add the mascarpone too.

Take the mold again, pour the cream on the base and level it well.

Decorate the Baiocchi tart with a few more biscuits, let it rest in the fridge for another 45 minutes (or in the fridge for at least a couple of hours), then serve.