Puff pastry tarts with cheese and slow roasted tomatoes - Tarte cu branza si rosii coapte

I am cleaning up my photo folders and before I come back with a soup or something else, it is time for these small bites to see the light. I chose them because they pair well with the sunny days and high 70's we had this past 10 days. (i started writing these lines yesterday, but as we speak it started raining and that's how it will be for the rest of the weekend)
I told you already about Chez Pim’s blog being the "virus", but I can be more precise than that. My first reading was her post about oven roasted tomatoes, I craved for them, so I made them that very night. It was my entry to the monthly contest on the Romanian culinary forum reteteculinaro.ro when the theme was canned goods. And then I made it again and again for the past 2 summers because I like them a lot. The only problem - even though you can find tomatoes all year round, they don’t seem ripe, they are not bursting with flavor and although roasting helps, it cannot do wonders.
But last fall I stumbled upon the fix for my roasted tomatoes problem, when reading another recipe which said "you can use canned tomatoes". Hello!!!! How dumb of me, but it never crossed my mind until then.
I owe this food induced happiness to Molly Wizenberg’s article "My Usual, Please" from September 2008 issue of Bon Appetit which had the recipe for Pomodori al Forno from Café Lago in Seattle.
I made the tarts using store bought puff pastry (cut in 4"x4" squares, pricked with the fork all over) because I had some left over in the fridge. But the tomatoes are just perfect on grilled bread with some cheese and olives.
I topped the puff pastry with a ricotta - feta cheese mixture (no goat cheese laying around in my fridge at the time) and with the tomatoes roasted according to the recipe from Bon Appetit (a couple of changes only - I used 2/3 cup of oil instead of a full cup as the pastry has enough fat, 1 teaspoon of sugar and one of salt, and no parsley at the end), baked them, then drizzled over some basil & chive oil (homemade, because I got myself a pretty fine sieve that day, so I had to use it).
They look springy or summery, don’t they?
And here is another recipe for roasted tomatoes which is pretty similar, but comes from Gourmet.

Pomodori al Forno

(recipe from Bon Appetit - September 2008, courtesy to Cafe Lago, Seattle)

Ingredients
1 cups (or more) olive oil, divided
2 pounds plum tomatoes, halved lengthwise, seeded
1 1/2 teaspoons dried oregano
3/4 teaspoon sugar
1/2 teaspoon salt
1 to 2 garlic cloves, minced
2 teaspoons minced fresh Italian parsley
Aged goat cheese (such as Bûcheron)
1 baguette, thinly sliced crosswise, toasted

Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.
Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours. DO AHEAD Cover; chill up to 5 days. Bring to room temperature before serving.
Serve with aged goat cheese and toasted baguette slices.

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Tarte cu branza si rosii la cuptor

Incerc sa trec prin pozele nepostate inca, si pana sa revin cu o supa sau alta mancare mai serioasa, a venit vremea gustarilor astora sa vada lumina. Le-am ales de fapt pentru ca se potriveau foarte bine zilelor insorite cu peste 20 C pe care le-am avut in ultimele 10 zile. (am scris randurile astea ieri, dar azi e innorat si ploua, si la fel o sa fie tot weekendul)
V-am spus mai inainte cum m-am "virusat" de la blogul lui Pim, dar pot spune ca prima mea lectura a fost despre rosiile uscate in cuptor, la care am poftit instantaneu, asa ca le-am facut in aceeasi seara. Au fost intrarea mea la concursul lunar de pe retete culinare cand tema concursului a fost conserve de toamna. Si apoi le-am refacut in ultimele doua veri pentru ca ne-au placut mult. Singura problema - desi gasesti rosii tot timpul anului, nu sunt cu adevarat coapte si gustoase, si desi uscandu-le in cuptor sunt mult mai bune, nici macar metoda asta nu poate face minuni cu ele.Dar toamna trecuta am gasit din fericire solutia citind o reteta care spunea ca poti folosi rosii din conserva, din cele puse intregi in suc de rosii. Ca sa vezi!!! Ce prostie sa nu imi treaca asa ceva prin cap pana atunci......
Ideea minunata apare in articolul scris de Molly Wizenberg "My Usual, Please" din revista Bon Appetit - Septembrie 2008, care avea reteta pentru Rosii la Cuptor (apartinand Cafenelei Lago din Seattle). Am facut tartele cu aluat cumparat (l-am taiat in patrate de 10x10 cm si le-am intepat cu furculita peste tot), pentru ca imi ramasese de la niste pateuri. Dar nu sunt necesare tartele pentru rosiile astea minunate, sunt absolut perfecte pe paine prajita sau la gratar, cu niste branza si masline.
Am pus pe fiecare tarta un amestec de branza telemea - ricotta (urda) (reteta originala cere branza de capra, dar nu aveam deloc in casa in ziua cu pricina) si deasupra rosiile pregatite dupa reteta de mai jos ( cateva schimbari, am folosit numai 2/3 din uleiul recomandat pentru ca aluatul e destul de gras si el, am pus o lingurita fiecare sare si zahar, si nu am pus patrunjel proaspat la sfarsit); am copt tartele si apoi le-am stropit cu niste ulei "verde" cu busuioc si frunze de ceapa verde (pentru ca tocmai imi luasem o sita deasa si trebuia sa o folosesc la ceva).
Miros a primavara/ vara, nu-i asa?
Iar aici e o alta reteta asemanatoare, gasita pe Gourmet.

Rosii la cuptor

(reteta din revista Bon Appetit - Septembrie 2008, oferita de Cafe Lago, Seattle)

225 ml ulei de masline
900 g rosii, taiate pe jumatate, fara seminte (sau rosii din bulion, conservate intregi)
1 1/2 lingurite oregano
3/4 lingurita zahar
1/2 lingurita sare
1-2 catei de usturoi pisati
2 lingurite patrunjel proaspat tocat
branza de capra
o bagheta taiata in felii subtiri pe diagonala

Se incinge cuptorul la 250 F ( 120C). Se toarna jumatate din ulei intr-un vas termorezistent. Se aseaza rosiile in vas cu partea taiata in sus. Se toarna peste restul de ulei. Se condimenteaza cu oregano, zahar si sare. Se coc o ora. Se intorc rosiile cu partea taiata in jos si se mai pun la copt inca o ora. Se intorc rosiile din nou cu fata in sus si se mai coc intre 15 si 45 minute pana cand sunt de un rosu intens si sunt foarte coapte.
Se pun rosiile pe platou, se presara deasupra usturoiul si patrunjelul si peste se toarna uleiul din vasul in care au fost coapte. Daca este nevoie de mai mult ueli, se adauga dupa plac. Se lasa la temperatura camerei timp de 2 ore. Daca nu sunt servite imediat, se acopera si se pun la frigider pana la 5 zile. Se lasa sa revina la temperatura camerei inainte de a fi servite.
Se servesc cu branza de capra si felii de bagheta prajita.

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Fig tart - Tarta cu smochine

I have been lazy again when it comes to posting. I couldn’t get myself to stay in front at the computer too much at home, and you have to excuse me, but I get enough at work 8 hours a day. I have been cooking, although not a lot, but I have been trying new recipes, which are waiting their turn to be posted.
The summer about which I wrote a couple of weeks ago, it is definitely now gone. It is still nice, sometimes still very warm, but you could now feel the sun worn out and mellow. The earth smells different and the evening’s and morning’s chill remind you that fall is here. Still not the same fall you would have in other places, but our south-west coast nice, warm and sunny 80% of the time kind of fall. At least now it makes sense to see pumpkins all over, and it doesn’t seem so out of place. I still miss the rain, and I was hoping for it this morning when the marine layer was pretty thick and it was chilly when we left to school, but by 11 o’clock, it was almost 75F (~20C) outside and no clouds in sight. So I’ll keep waiting for it.
Since we had so many nice days in the last two weeks or so, we have tried to get out with Clara for rides on her scooter or walking around in Santa Monica, and had friends over (including from Romania). I love when the table is full and we are passing the food around ( I just don’t like that our table is still too small), it reminds me of our Sunday meals either at my grandma’s house or at our home. We are noisy and loud, we eat and talk a lot, laugh and have a wonderful time. It’s not too much about the food, or at least not as much as I am always stressed about it, but I cannot help myself.
Before my sister went back home last week, we had them over with our goddaughter (actually our parents’ goddaughter, Oana, who is one year younger than my sister, and she is more like a cousin to us) and my friend Lili with her niece. Gabriel stopped by the Polish store in Santa Monica and bought Hungarian sausages, headcheese and some wonderful slab bacon, which you cannot compete with, no matter what you cooked. I made a potato and leeks soup, then we had the fig tart, BBQ chicken with salad and a chocolate roll with raspberries. Oh, and I forgot, I baked bread, one plain and one with rosemary.
Today’s post is about the fig tart and then I’ll come back with the chocolate roll and the bread.
The pastry recipe belongs to Bron Marshall and here is her post (take the time to check our her blog, she is so talented). I found it looking for fig tarts recipes, not for pastry crust, but her photo was so tempting, I decided to use it and it was really amazing. So good, that a couple of days later I made some other small bites using it again. I was completely sold.
I didn’t follow her recipe otherwise, but improvised a little bit with the ingredients I had. I used mascarpone and goat cheese for the first layer on the crust, I baked the figs alone first and I topped the tart with gorgonzola cheese and honey.

It came out really good and the figs with the cheese and honey worked out well. At least me and other 4 of us liked it, but Gabriel and my dear sister made faces and did not care to taste it, they said they had enough food already and figs with gorgonzola cheese and honey were not supposed to be combined. They kept making fun of me all afternoon and didn’t cut me any slack, as usually.
When I made the crust again a couple of days later, I didn’t add honey on top, and Gabriel really liked that snack.

Pastry - recipe from Bron Marshall

1 cup high grade flour ( I used all purpose)
½ teaspoon of salt
½ teaspoon of baking powder
100 grams of butter, cut into small cubes and then frozen
¼ cup of iced water approximately

Place flour, salt and baking powder in to a food processor, pulse to mix.
Add the small frozen butter cubes and very briefly pulse again to mix and break up the butter a little more.
Add enough of the iced water just to bring the pastry together in a few short pulses and form a soft dough.
On a lightly floured board roll the pastry out to a ½ cm thickness and cut 4 disks about 16cm in diameter. ( I made one big tart instead of 4 small ones, and i had about 1/4 of dough left over).
Chill the pastry disks for 20 minutes or until you’re ready to assemble the tarts.
** I mixed everything in a bowl using my hands and it worked out just fine.

Toppings:
3 tablespoons mascarpone cheese mixed with 3 tablespoons goat cheese
500 g figs, cut in quarters, previously baked for about 10 minutes at 450 F/ 230 C
3/4 cup crumbled gorgonzola cheese (ab 100 g)
2-3 tablespoons honey
Preheat your oven to 375 F/ 190 C.
I spread the mascarpone and goat cheese mix on the pastry crust, and topped it with the sliced figs.
I baked it for 20 minutes, then added the crumbled gorgonzola cheese and baked for another 5 minutes or until golden and crisp. When I took it out of the oven, drizzled about 2-3 tablespoons of honey over the top and served it immediately.

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Tarta cu smochine

Am fost cam lenesa in ultimul timp cu postatul. Nu-mi vine sa stau seara la calculator cand sunt acasa, si sper sa fiu scuzata, dar imi ajung 8 ore pe zi la lucru. Am gatit saptaminile trecute, desi nu ingrozitor de mult, dar am incercat retete noi care isi asteapta randul sa fie scrise pe blog.
Vara despre care am scris cateva saptamani in urma, s-a terminat cu siguranta. Este inca foarte placut, destul de des chiar foarte cald, dar poti simti acum soarele molesit, pierzandu-si ardoarea. Pamantul miroase altfel, iar racoarea serilor si diminetilor iti aduce aminte ca toamna a venit. Poate nu aceeasi toamna din alte parti, dar e toamna tipica pentru sudul coastei de vest, placuta, calda si insorita 80% din timp. Cel putin acum face sens sa vezi dovleci peste tot, si nu ti se mai pare ciudat. Inca duc dorul ploii, si azi dimineata speram ca o sa stropeasca macar putin, ceata marina era destul de deasa si rece cand noi am plecat la scoala, dar la 11 erau deja aproape ~20C afara si nici urma de nor pe cer. Asa ca tot astept ploaia pentru cand s-o indura sa vina si la noi.
Si pentru ca am avut atatea zile frumoase in ultimele saptamani, am incercat sa iesim cu Clara de cate ori am putut cu trotineta sau la plimbari prin Santa Monica, am avut prieteni in vizita, chiar si din Romania. Imi place la nebunie cand suntem multi la masa si trecem mancarea de la unii la altii (desi inca avem aceeasi masa destul de mica), imi aduce aminte de mesele de duminica cand mergeam toti la bunica sau ne adunam toti la mama acasa. Suntem galagiosi, mancam si vorbim mult, radem si ne simtim minunat. Nu mancarea e importanta, cel putin nu atat de importanata cat ma stresez eu pentru ce pun pe masa, dar nu ma pot abtine sa nu fiu asa.
Inainte ca sora mea sa mearga acasa saptamana trecuta, ne-am adunat la noi, impreuna cu fina noastra, venita din Romania in vacanta, Oana, care e de fapt fina parintilor nostri, iar noua ca o verisoara, si prietena noastra Lili cu nepoata ei. Gabi s-a oprit pe la magazinul polonez din Santa Monica si a cumparat niste carnati unguresti, toba si slaninuta, care clar ca nu pot fi concurate de mancaruri gatite, mai ales cu paine proaspata si o ceapa rosie langa. Am facut o supa-crema de cartofi cu praz, smantana si bacon, o tarta cu smochine, pui la gratar cu salata si o rulada de ciocolata cu zmeura. Oh, si am uitat, am copt paine, una simpla si una cu rozmarin.
Postul de azi e despre tarta cu smochine, si o sa revin alta data cu rulada de ciocolata si painea.
Reteta pentru aluatul de tarta ii apartine lui Bron Marshall si aici am gasit postul ei. Cautam retete pentru tarte cu smochine, nu pentru aluat, dar poza ei e atat de frumoasa si de tentanta, ca nu m-am putut abtine sa n-o folosesc, si a fost intr-adevar foarte buna. Atat de buna, ca am refacut-o din nou cateva zile mai tarziu, pentru niste gustari. Si m-a castigat complet.
Nu am urmat reteta ei in ce priveste tarta, ci am improvizat cu ingredientele pe care le aveam deja. Am folosit mascarpone amestecat cu branza de capra pentru primul strat peste aluat, am copt smochinele partial inainte de a le pune pe tarta si am pus deasupra niste gorgonzola sfaramitata si miere.
A iesit foarte buna, iar smochinele impreuna cu branza si mierea au mers tare bine. Cel putin mie si inca la patru dintre noi ne-au placut, dar Gabi si sora-mea au facut fete-fete si nu au gustat-o, zicand ca au mancat destula mancare buna, iar smochinele cu gorgonzola si mierea nu ar trebui combinate niciodata. Au facut glume pe seama mea, ca de obicei, toata seara.
Cand am facut aluatul din nou cateva zile mai tarziu, si nu am mai adaugat miere pe tartine, chiar i-a placut lui Gabi. A zis ca asa pot sa le mai fac oricand.

Reteta pentru aluat de tart - ii apartine lui Bron Marshall

125 g faina
½ lingurita sare
½ lingurita praf de copt
100 g unt, foarte foarte rece, taiat in cubulete mici
cca 60 ml apa f.f. rece

Se pun faina, sarea si praful de copt in robotelul de bucatarie si se pulseaza de cateva ori sa se amestece.
Se adauga bucatelele de unt si se pulseaza rar incat untul sa fie sfaramitat si incorporat in faina.
Se adauga apa treptat, pulsand, numai atat cat sa adune aluatul intr-o bila.
Pe o planseta presarata cu faina se intinde foaia de aluat cu grosimea de ½ cm, si se taie 4 discuri de cca 16 cm diametru. Se pun la frigider cel putin 20 minute, sau pana cand sunteit gata sa asamblati tarta si sa o puneti la cuptor.

** Eu am framantat aluatul cu mana, si a mers foarte bine, si am facut numai o tarta mare, nu patru mai mici.

Umplutura pentru tarta:
3 linguri branza mascarpone amestecata cu 3 linguri branza de capra
500 g smochine proaspete, taiate in patru, coapte timp de vreo 10 minute la 450 F/ 230 C
aprox. 100 g branza gorgonzola sfaramitata
2-3 linguri miere

Se incinge cuptorul la 375 F/ 190 C.
Am intins amestecul de mascarpone si branza de capra pe aluat, iar deasupra am aranjat smochinele. Am copt tarta timp de 20 minute, apoi am presarat gorgonzola pe deasupra si am pus-o inapoi la copt inca 5 minute, pana marginea a devenit aurie si crocanta.
Cand am scos-s din cuptor, am picurat mierea pe deasupra si am servit-o imediat.

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Broccoflower tart - Tarta cu broccoli

Tarts, pies, quiches, and souffles made such a comeback in the last couple of years, and they went well beyond the classics. You could find so many all over the blogosphere and on the culinary websites. They are tasty, easy to make (ok, maybe not the souffles), savory or sweet, with or without crust, you could play with the ingredients so much, choosing your favorites or what is in season, or just go ahead with the old time favorites. My favorite are the ones made with leeks, spinach and chopped broccoli, and of course the fruit tarts.
I made last week a tart with broccoflower, and since Clara likes the broccoli and also bacon and cheese, so I put them together.
The tart shell was made from scratch, but a store bought pie shell would work just fine. This recipe asked for 2 cups flour, 8 tablespoons butter, 3 tablespoons icy water and a pinch of salt. I preheated the oven at 350F (170C) and baked the empty tart shell in a 11" (28 cm) pan for about 20-25 minutes, until light golden. Let the shell cool completely for about half an hour in the pan.
I cut the broccoflower bouquets and blanched them for about 2 minutes in boiling salted water, then washed them in cold water to stop the cooking process and drained until ready to use.
I sauteed one onion (you could use one leek) cut julienne with about 8 slices of bacon chopped in small pieces, until the onion was golden and soft. I mixed the onion and bacon in a bowl with the rest of the ingredients: 4 heaping tablespoons sour cream, 3 tablespoons of grated Parmesan cheese, 3 eggs, salt, pepper, a pinch of nutmeg, and chopped fresh dill. Mix them together until just combined, then put the filling in the tart shell and arrange the broccoflower florets on top, along with some strips of red bell pepper.
Bake at 350 F (170C) for about 30 minutes, or until the filling is set. Let it cool and serve with salad.

If you have the time and patience, make smaller individual tarts as appetizers. They look impressive and everybody is going to admire you for all the hard work, but a full size tart to be sliced on the table looks very good, too.

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Tartele, placintele, quiche, budincile ori sufleurile au ajuns iarasi in centrul atentiei in ultimi 2-3 ani, depasind cu mult retetele clasice. Sunt gustoase si usor de facut (sau aproape, cu exceptia sufleurilor), sarate/condimentate sau pentru desert, cu sau fara foaie, poti jongla cu ingredientele in functie de favoritele tale sau de ce e in sezon, sau poti face una din retetele mai vechi, consacrate.
Preferatele mele sunt cele cu praz, spanac sau broccoli tocat marunt, dar de data asta am facut cu un altoi de broccoli-conopida ("floare de broccoli"), pentru ca si Clarei ii place broccoli, dar si baconul si branza, asa ca le-am combinat.

Crusta de tarta am facut-o, dar daca gasiti una la supermarket care va place, e numai buna si asa. Pentru foaie am avut nevoie de 250 g faina, 115 g unt rece, taiata cubulete, 3 linguri de apa foarte rece si un varf de sare. am intins-o cam de 4-5 mm, am pus-o in forma si am intepat-o peste tot cu furculita. Am incalzit cuptorul la 350F (170C) si am copt foaia singura intr-o forma rotunda de tarta (28 cm) cu fundul detasabile, aproape 20-25 minutes, primele 15 minute - acoperita cu o hartie de copt, ultimele 10 minute am dat hartia la o parte, pana crusta a devenit aurie. Se lasa crusta la racit timp de o jumatate de ora in forma ei.

Am oparit broccoli-ul in apa sarata timp de 1-2 minute, apoi l-am scurs de apa, spalat in apa rece sa opreasca gatitul, si l-am lasat la scurs pana a fost gata de pus in tarta.

Am calit o ceapa medie taiata solzisori cu vreo 8 felii de bacon taiat marunt, pana ceapa a devenit aurie. Am amestecat apoi intr-un castron ceapa, baconul, si restul de ingrediente: 4 linguri pline cu varf de smantana, 3 linguri pline de parmesan ras, 3 oua, sare, piper si un varf de nucsoara rasa, si marar proaspat tocat. Se amesteca bine ca sa se omogenizeze, apoi se toarna umplutura in forma de tarta si se aranjeaza buchetelele de broccoli deasupra, impreuna cu niste feliute de ardei gras rosu. Se coace 30 minute la aceeasi temperatura 350 F (170C), sau pana umplutura nu mai e lichida. Se serveste la temperatura camerei cu o salata, sau poate fi servita ca aperitiv- parte dintr-un meniu mai bogat.

Daca aveti timp si rabdare, puteti face tarte individuale, micute, ca aperitive. Arata foarte bine si toata lumea o sa va laude pentru toata munca grea, dar o tarta intreaga taiata in felii poate sa fie la fel prezentabila si cu mai putina munca.

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Asparagus Tart/ Tarta cu Sparanghel

I am returning with some of the recipes from that January dinner, and the asparagus tart is the first one. My friends liked it a lot, they said it's like a bistro tart or quiche, tasty and very presentable. Not that my cutting it in small squares made it very presentable, but this time you have to trust me, the photo is not as good looking as the tart.

My ingredients were for a 18"x13" baking pan, so if you are making this in a different sized pan, adjust them accordingly. I think they will be enough for two round 10"-11" tarts.

The pie crust I made it using the same recipe as for the apple pie:

2 sticks margarine

7 tablespoons chilled water

3 tablespoons white vinegar

flour as much as needed - (this is how some Romanian recipes for desserts are, dont' you love them, especially when you just started baking and have no clue how much is actually needed or how the dough should look like.....)
Mix all ingredients with your fingertips, with a fork or in the food processor pulsing it. Form a ball, then press it into a rounded disk and refrigerate it for 30 mins. Roll the dough 1/8 inch thick, lay it in the pan, trim if necessary and poke it with a fork all over. Bake for about 20 mins at 375 F, until slightly golden.

1 1/2 pounds asparagus

1 red bell pepper chopped
While the pie crust is baking, boil the asparagus for 2 min in salted water, drain and put in a bowl with icy cold water to stop the cooking.

For the filling you need:

1/2 cup cream

2 eggs

3 tbsp cream cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1/4 cup Parmesan

1 tablespoon fresh dill and 1 tablespoon thyme, chopped finely

Mix all ingredients together, until blended well. Fill the pie shell with the cream mixture, arrange the asparagus in the cream and sprinkle the red pepper. Bake for about 20 min until the custard is set.

Let it cool completely before cutting it. It could be made up to 8 hours ahead of time.

You could use puff pastry dough or the pie shells from the stores as well, just make sure you are poking the crust with tehf ork so it would have air pockets. And, if you have some small tart shells, maybe you could make them bite sized and really pretty, how I would like to if I find the time to make them one day soon.

Tarta cu sparanghel

Ingredientele mele au fost pt. o tava dreptunghiulara de 25x40, asa ca voi schimbati cantitatile in functie de tava voastra, dar cred ca ajung pentru doua tarte rotunde cu diametrul de 20-25.

Foaia pentru tarta am facut-o ca pentru placinta de mere:

225 g margarina,

7 linguri apa foarte rece,

3 linguri otet,

faina cat cuprinde.

Se framanta un aluat care se da la rece o jumatate de ora, apoi se intinde o foaie de 3-4 mm, care se inteapa peste tot cu furculita si se coace cca 20 minute la foc potrivit.

cca 700 g sparanghel

un ardei rosu tocat marunt
Intre timp, am taiat sparanghelul si l-am fiert timp de 2 minute in apa cu sare, apoi l-am scurs si pus in apa f. rece cateva minute sa se opreasca fierberea.

Umplutura:

125 ml smantana lichida,

2 oua,

1/2 lingurita din fiecare: sare, piper, nucsoara rasa,

3 linguri cu varf de parmesan ras,

3 linguri de crema de cascaval sau Philadelphia,

1 lingura de marar tocat si 1 lingura cimbru proaspat

Se ameteca toate ingredientele cu mixerul si se toarna crema de branza in forma de tarta, apoi se aseaza sparanghelul si se presara cu ardei gras tocat marunt. Se coace la foc mediu inca 20-25 de minute. Se lasa sa se raceasca in forma si se taie cand s-a racit complet. Se poate face cu pana la 8 ore inainte.
Si se poate folosi foarte bine si foaia de pateuri, daca o intepati peste tot cu furculitza, incat sa nu creasca prea tare. Sau daca aveti niste forme mici de tarte, puteti face ce niste aperitive mult mai prezentabile, dar calculati-va timpul bine pt. ca sunt mai meticuloase.

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