24 May 2016

tomate cherry galette ( Galette de tomatitos cherry)





This was one of my favorite recipes to the end of  our summer (we are in autumn now)
My daugther bring these little tomatos and I love to make something.
Finally I made this tomato cherry galette.
So good !



 Adapted from : Nombellina.com







Ingredients
Dough

115  grams butter cold
180 grams all purpose flour
1/2 teaspoon salt
1/2 teaspoon vinegar
2 1/2 tablespoons cold water


Filling

150 grams ricotta
1 garlic clove grated
1/4 teaspoon oregano
200 grams cherry tomatoes
salt and pepper
1 egg whisked
2 tablespoon of chopped basil


Method

For crust, mix the flour and salt. Add the butter in small cubes and rub the butter and flour between your fingers, until all the butter has been incorporated and the mixture looks like breadcrumbs.
Sprinkle the vinegar and water over the mixture. Stir this through with yours fingers and shape into a ball. Flatter and cover with plastic wrap.

Let the dough chill for 30 minutes in the fridge.


The filling

Mix the ricotta withy grated garlic  and some oregano .
If you prefer cut the tomatos in half.


The galette

Preheat the oven in 375 °F (180°c)
Cover a baking sheet with parchment paper.
When the dough is ready flour your work surface and roll the dough about  4 mm thick. Make a round shape  ( about 30 cm diameter) 
Place the dough on the baking sheet covered with parchment .

Place the filling in the center of the galette
First spread the ricotta and then the cherry tomatoes.
Season with salt and pepper and carefully fold over the edge.
Brush the pastry with a  thin layer of egg..

Bake in the center the  oven for  30 to 40 minutes , until the dough is cooked  and nicely golden .

Serve  with chopped basil at room temperature.





print recipe here















En español

Tarta de tomates cherry


























17 May 2016

A persian Love Cake (Torta persiana dell' amore) Torta persa









Per le Re-cake di Maggio : A persian love Cake (Torta persiana dell'amore)

For May we are sharing this Persian Love cake, a really special Tarta with Rose water, pistaccios, and almonds.
A delicious and beauty Tart!


Con questa torta participo a Re-Cake di Maggio











Italian recipe





English recipe


Ingredients

250  grams low fat yogurt plain
1 teaspoon baking powder
6 egs
220 grams brown sugar
150 grams almond flour
150 grams semolina
 1 teaspoon cardamom powder
60 grams chopped pistacchios
1 pinch of saffron
100 g of almond milk (or milk)
2 tablespoons rose water  (I use only one tablespoon mine coming from Lebanon was strong)
grated rind of 1 lemon or orange (I used orange)

For the syrup

juice and zest of one orange
125 g water 
125 grams brown sugar
2 tablespoons rose water (I used one tablespoons and was fine)

Note: Anyway you can make your own rose water with fresh petals )

Method

Preheat the oven to 180°c (370 ° F)

Line a mold about 24 cm in diameter and coated with wax paper  or butter and flour.

In a little glass bowl put the almond milk (or  milk) and a pinch of saffron, warm up for a few seconds in the microwave.
Set aside.

In other  bowl beat the eggs with the sugar until the mixture is smooth and quite thick, combine yogurt, almond flour, semolina and baking powder, then add cardamom, orange peel ands chopped pistachios. 
 Add rose water to the mixture of milk and saffron and add this to the mixture  of eggs, stirring well.

Pour the mixture on the mold you lined with wax paper  and bake for about 35-40 minutes (depending on oven) until doing the toothpick inserted in cake will come out clean and dry)

While the cake is cooking prepare the syrup :
Combine all ingredients in a pot and bring a boil: simmer until is thickened (about 5 minutes)

When the cake is cooked with a brush distribute the syrup over the surface, decorated with some roses or petals and chopped pistachios.



















En español


Torta persa del amor



















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