Tartelettes Niçoises

Tartelettes Niçoises MAKES: 4 servings PREPARATION TIME: 20 minutes, plus 10 minutes salting COOKING TIME: 30 minutes extra virgin olive oil cooking spray 75g/2½oz/heaped ½ cup grated courgette 20g/¾oz/2 tablespoons chickpea flour 50g/1¾oz/½ cup finely grated Parmesan cheese 1 tsp dried oregano 1 egg, beaten 1 large onion, chopped 1 garlic clove, finely chopped 400g/14oz/scant 1²⁄³ cups tinned chopped tomatoes 1 bay leaf 4 thyme sprigs, 1 left whole and 3 with leaves removed and chopped, plus extra sprigs to serve 1 handful of chopped parsley a pinch of stevia-based natural sweetener or xylitol 30g/1oz drained anchovies in oil 200g/7oz tinned tuna, drained and flaked 1 handful of pitted black olives, halved ½ red onion, finely sliced fine sea salt and freshly ground black pepper blanched green beans, to serve 1 Preheat the oven to 200ºC/400ºF/Gas 6 and mist four 9cm/3½in loose-based tart tins with cooking spray. Put the courgette in a sieve, sprinkle with salt and leave to drain for 10 minutes. 2 Press down on the courgette with the back of a wooden spoon to remove as much water as possible, then transfer to a large mixing bowl. Stir in the flour, Parmesan and oregano and season with salt and pepper. Add the egg and mix thoroughly until the mixture comes together to form a “dough”. 3 Divide the dough into 4 equal pieces. Using the back of a metal spoon, gently press the dough into the bottom (not the sides) of the tins and blind bake for 10 minutes until golden at the edges. Remove from the oven and set aside. 4 Meanwhile, mist a non-stick frying pan with cooking spray and heat over a medium-high heat. Add the onion and cook for 5 minutes until softened. Add the garlic, season with salt and pepper and cook for 2 minutes, adding 1 tablespoon water to prevent the onion and garlic from browning, if necessary. Stir in the chopped tomatoes, bay leaf, thyme sprig, parsley and natural sweetener. Bring to the boil over a high heat, then reduce the heat to low and simmer, uncovered, for 20 minutes until the sauce has reduced and thickened. 5 Remove the pan from the heat and discard the bay leaf and thyme sprig. Purée the sauce with a hand blender, or transfer to a blender or food processor and process until smooth. Blot the anchovies on kitchen paper, then cut each fillet in half. Spread a layer of sauce over each tartlet base, then sprinkle onequarter of the tuna, olives, red onion, thyme leaves and anchovies over the top of each one. (Any remaining sauce can be stored in an airtight container in the fridge for up to 1 day.) Bake for 10 minutes until the base has browned and the filling has heated through. Serve one tartlet per person with a pile of crisp blanched green beans and thyme sprigs. Nutritional analysis per serving: Calories 236kcal Protein 26.4g Carbohydrates 12.2g Fat 38.8g

Comments

Post a Comment

Popular posts from this blog

Fluffy Condensed Milk Bread 😋

Image
INGREDIENTS: 240 ml (1 cup) warm milk 75 g (¼ cup) condensed milk 1 egg 30 g (2 tbsp) sugar 7 g (2 ¼ tsp) dry yeast 520 g (4 ¼ cup) flour 1 tsp salt 50 g (¼ cup) butter, softened 45 g (3 tbsp) butter 45 g (3 tbsp) condensed milk METHOD: Whisk warm milk with sugar and condensed milk. Add the dry yeast and an egg, whisk again. Combine liquids with dry ingredients - flour and salt. Work the dough with the dough hooks until it comes together. Add butter and knead for 10 minutes. Set the dough aside for 1 hour. Cut ⅔ of the dough and roll it out into a 25x40 cm rectangle. Roll the dough into a log and cut this log into pieces. Place pieces of dough into a prepared baking pan and set aside. To make smaller buns repeat the same process with leftover ⅓ of dough. Set the buns aside for 1 hour. Brush the top of each bun with egg wash before baking. Bake at 180C/350F for 25-30 minutes. For smaller buns, 20 minutes will be enough. Whisk equal parts of butter and condensed milk. Brush buns with thi...
Read more

CHOCOLATE CAKE RECIPE 😍♥️♥️

Image
 INGREDIENTS : Cake : 3 eggs 100 g sugar 50 g of T 65 flour 25 g cocoa 75 g butter Icing : 150 g dark chocolate 20 g of oil 20 g of hazelnuts 30 g of sugar Preparation Join oru backup group: easy cheap recipes Whisk the eggs and vanilla sugar at maximum speed for five minutes. They must triple in volume. Preheat the oven to 150 °. Sift the flour and cocoa. Melt the butter. Mix two tablespoons of the preparation in the butter and add the butter to the first mixture. When the dough is homogeneous, pour it into a small 15 cm silicone or buttered mold. Bake for 40 minutes. Unmould the cake on a pan and let it cool. Crack the hazelnuts and dry roast them in a pan. Mix them with the sugar to obtain a praline. Meanwhile, in a small bowl, melt the dark chocolate in the microwave at 450 W for four minutes. Add the oil then the praline (sugar and hazelnuts). Mix everything well Cover the cake with this frosting. Store the cake in the fridge until ready to serve
Read more

Philly Cheesesteak Pasta

Image
 Ingredients: 2 tbsp butter 1 medium onion chopped 1 1/4 pounds ground beef 8 oz. white button mushrooms sliced 1/3 pound coarsely chopped provolone cheese 1 (10.5 oz.) can French onion soup 8 oz. penne pasta 2 tbsp Worcestershire sauce Salt & pepper to taste 1 green pepper chopped 1 tbsp cornstarch Directions: Place a large pot on the stove and turn the heat to high. Allow the water to boil. Add the noodles and cook until firm to bite. Drain and set aside. Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook until crumbly and brown. Remove from the skillet and transfer it onto a clean plate. In the same skillet, add 2 tbsp of butter and allow it to melt. Add the mushrooms and cook until soft and golden brown. Add the peppers and onions, then sauté until soft as well. Turn the heat down to low, then add the Worcestershire sauce and French onion soup. Stir until well blended. Add the slurry and stir until well blended. Allow the mixture ...
Read more