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Appetizer tart with zucchini

Appetizer tart with zucchini


Wash the zucchini and peel it with the potato peeler (if you want you can use it with the peel, it doesn't bother the taste). Cut the zucchini into sticks or slices, depending on everyone's taste.

In a bowl sift the flour and mix it with the baking powder, and in another bowl with a mixer or a whisk, beat the eggs, then add the milk and oil and a pinch of salt (or to taste). Pour the egg mixture over the flour and mix with a spatula or wooden spoon.

We prepare ingredients like this: we cut the sausages and mozzarella into small cubes. At the same time do not forget to preheat the oven to 180 °.

I chose a silicone cake shape, but you can also use a cake shape, or whatever shape you want. Grease the form with butter and cover with breadcrumbs.

In the egg mixture add the zucchini, sausage and mozzarella. Stir again to best incorporate the ingredients into the dough.

At the end we add a little oregano (or more if you want).

Pour into the mold and place in the oven at 180 ° for 40 minutes. If you want to decorate it you can use zucchini peels.

It is extraordinary !!! You can serve it both hot and cold. It's a great appetizer.


Tart with salted cheese

Grease the baking tin with grease. Preheat the oven.

Mix the flour and baking powder in a bowl, add the rest of the ingredients and mix everything with the mixer, first at low speed, then at high speed, until smooth.

2/3 of the dough is spread in the form of baking. From the rest of the dough form a roll and fix it on the walls of the baking tin as an edge (resulting in an edge of about 3 cm). The dough is pricked several times with a fork and placed in the oven in the middle of it.

Electric oven 200 ° C

180 ° C hot air oven

Baking time: 15 minutes

Grate the cheese. Wash the tomatoes and cut into small pieces. Mix with a whisk the cream, the eggs, the Gustin and the greens. Stir in the cheese and tomatoes and season with salt, pepper and nutmeg. Pour the mixture over the dough and place the dough once more in the oven.

Electric oven 200 ° C

180 ° C hot air oven

Baking time: 45 minutes

Cut the walnuts into large pieces, fry a little in a pan and leave to cool. Peel a squash, grate it and dry it. The slices of ham are cut once lengthwise, then diagonally.

Remove the tart from the pan and leave to cool for 5 minutes. Decorate the tart with salad and ham. Sprinkle with walnuts. The tart is served hot.

Instead of frozen greens you can use 1 bunch of fresh dill and a little dried thyme.

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    Hello dear lusts. Today I prepared PIE WITH ZUCCHINI, SWEET PEPPERS AND RED ONIONS. This is one of my favorites because it contains a lot of vegetables, you can also add chicken or turkey. I hope you like my recipe today and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!


    For the dough:

    • 350 gr. - White flour
    • 150 gr. - butter
    • ½ teaspoon & # 8211 salt
    • ½ teaspoon - dried thyme

    For the filling:

    • 1 zucchini (or zucchini of about 500 gr.)
    • 1 red pepper (about 250–300 gr.)
    • 1 yellow pepper (about 250–300 gr.)
    • 1 red onion (large)
    • 5 eggs
    • 100 ml. & # 8211 milk
    • 200–250 gr. - cheese
    • ½ teaspoon - dried oregano
    • Salt and black pepper
    • Olive oil

    Method of preparation:

    1. First of all, prepare the dough: put it in a blender bowl: flour, butter, salt and dried thyme, mix everything together until you get some crumbs. Then gradually add 4-5 tablespoons of water, then mix a little and the dough will bind. Pour the dough on the table and form a ball out of it. Wrap it in cling film and refrigerate for 30-40 minutes.
    2. Meanwhile, cut the zucchini into rounds, peppers and diced onions and arrange them in a row on a baking tray. Season with salt and black pepper, sprinkle with olive oil and mix a little so that they are covered with oil and spices. Place the pan in the preheated oven at 200 degrees C for 15 minutes. Take them out of the oven and let them cool.
    3. Powder the work table with a little flour and spread the dough so that it is larger than the baking tray. Then place the dough in a tray with a removable bottom with a diameter of 28 cm., Arrange it nicely, and at the end remove the excess dough. Then prick the base and edges with a fork, and place a piece of baking sheet over the dough and sprinkle peas, beans or rice on top (these will prevent the base of the dough from growing and the edges from shrinking during baking). Put the dough in the preheated oven at 190 degrees C for 10 minutes, then take it out of the oven and remove the baking sheet together with the peas. Put the dough back in the oven and bake for another 10 minutes or until slightly golden.
    4. While the tart dough is baking: break the eggs in a bowl, pour the milk over them, season with black pepper and salt, add dried oregano and 1/3 of the grated cheese. Mix everything together.
    5. Remove the tart base from the oven, arrange baked zucchini, sweet peppers, red onions on top of the whole surface and pour the egg mixture over it. Sprinkle with cheese at the end and put the tart in the preheated oven at 190 degrees C for 30-35 minutes.
    6. Take the tart out of the oven, let it cool a bit and then serve it with pleasure!

    If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

    Miller's tart with Provence herbs

    Miller's tart with herbs from & # 8239Provence we can prepare it quite easily to enjoy the family with a special aperitif.
    For this preparation we will use herbs from Provence. What are these? According to wikipedia & bdquoGreen & # 539 of Provence are a mixture of Mediterranean herbs, which contain rosemary, parsley, thyme, basil, pomegranate, thyme, oregano and lion. As the name suggests, it is a mixture specific to the southern part of France. & Bdquo

    Photo: Miller's tart with herbs from & # 8239Provence & ndash Archive & # 259 City Publishing SRL

    & Icirc & # 539i need for countertop:
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    1 & # 8239ou
    1 & # 8239languages ​​& # 355 & # 259 mixture of herbs & # 8239Provence
    & Icirc & # 539i need for stuffing & # 259:
    3 & # 8239ou & # 259
    200 & # 8239g telemea
    250 & # 8239g fresh spinach leaves & # 8239g
    2 & # 8239c & # 259 & # 355ei de & # 8239usturoi
    1 & # 8239lingur & # 259 oil & # 8239m & # 259sline
    1 & # 8239lingers & # 355 & # 259 dehydrated vegetables
    herbs of & # 8239Provence
    m & # 259rar green
    & Icirc & # 539i need for decor:
    1 & # 8239g & # 259lbenu & # 351
    1 & # 8239linguri & # 355 & # 259 de & # 8239chimen
    4 & # 82095 & # 8239ou & # 259 de & # 8239prepeli & # 355 & # 259
    c & acircteva f & acirc & # 351ii de & # 8239aluat width de & # 82391 cm
    Prepare the dough:
    Mix all the ingredients & # 537i & # 8239 homogenize the dough. & Icircl & # 8239 & icircntinzi cu & # 8239sucitorul, & icircn & # 8239folie de & # 8239plastic, & icircn & # 8239strat de & # 82395 mm, sub & # 8239form d'un disc cu & # 82395 cm & # 8239 larger than the diameter of the shape. Grease the dough for the tart with the shape of the tart.
    herbs of & # 8239Provence
    Cure & # 539i spinach, & icircl & # 8239speli & # 537i & # 8239 & icircl op & # 259re & # 537ti & icircn & # 8239ap & # 259 u & # 537or s & # 259rat & # 259. & Icircl scurgi & icircn & # 8239strecur & # 259toare & # 537i & # 8239 & icircl treci prin jet & # 8239de ap & # 259 & # 8239rece. Cut the garlic and slice the garlic, then add the drained spinach. Take the pot on the fire and add the chopped green onions, and when it is dry, add the beaten eggs with the dehydrated vegetables. . Spread the filling over the countertop, make the sheets to be evaluated, grease them with the powder and sprinkle with the cumin. & Icircn & # 8239each spa & # 539iu chicken format & # 8239con & # 539inut of an egg & # 8239de quail & # 539 & # 259. Bake tart 10 & # 8239minute at & # 8239foc hot & # 537i & # 8239 & frac14 or & # 259 at & # 8239foc medium.

    Re & # 539et & # 259 de Ani & # 537oara Ursan, Cernavod & # 259, jud. Constan & # 539a

    We offer you a delicious tart reef. Get in here!

    Appetizer tarts with cream cheese and smoked salmon

    You need: 500g plain tender dough, 100g smoked salmon, a quarter of red, yellow and green bell peppers, 3-4 cherry tomatoes, a pinch of salt, seeds: sesame, cumin, 300g goat cheese, 150g fat cream for cooking, a bind dill, 1 egg for greased dough.

    Method of preparation:
    1. Spread the dough a little, level its edges and cut it into equal rectangular strips, approx. 9 strips. Prick them with a fork.

    2. Grease them with egg, sprinkle the seeds and bake them at 180 ° C (medium flame) for 15-20 min.

    3. Prepare the cream: Mix the chopped goat cheese with the cream, chopped dill and diced bell pepper.

    4. Assemble as follows: a piece of baked dough, a layer of cream cheese and then strips of smoked salmon. Then a new layer of baked dough, cream cheese and salmon strips is placed and the last layer is the top again.

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    Preparing tart dough:
    Mix the flour with the salt and then with the butter and knead until a crumbly dough is formed.
    Add eggs, water and continue kneading, until the dough becomes elastic, about 5 minutes.
    Wrap the dough in cling film and refrigerate for at least 30 minutes.

    Remove the dough from the fridge and spread a suitable sheet that we place over the greased tart tray
    previously with butter.
    Cut the excess dough with a knife on the edges of the form and prick the dough with a fork, so as not to swell in the oven.
    Put the tray in the oven for 3-4 minutes.

    Filling preparation:
    Boil the beans for a few minutes in salted water.
    Vegetables are cleaned, washed and sliced.
    Washed leurda is cut into small strips.
    In a hot pan with a little olive oil, heat the ghebele, zucchini and kapia pepper for a few minutes, then let it cool.
    Beat eggs with a pinch of salt and mix with sour cream.
    Add the hardened vegetables, finely chopped leurda over the egg mixture and mix lightly.
    We put this composition in the tray.
    Bake in a preheated oven at 18 degrees for 40-45 minutes.
    Cut portions after cooling.

    The tart with zucchini, ghebe, peppers and leurda is served portioned, along with a salad of vegetables.

    Galette with zucchini, cheese and thyme

    I love all types of galettes from sweet to salty, but I admit that I don't prepare them too often because I look for new recipes and I forget about them. According to the wiki galette comes from the word & # 8222gale & # 8221, which means & # 8222tort cake & # 8221, it is a term in French cuisine that means it is certainly a delicious dish & # 8230and it is not just a more rustic tart as the vast majority I write, although in this form it is the best known :) But it doesn't matter, Vive la France with its absolutely fantastic cuisine!

    Galette with zucchini, cheese and thyme is a simple and very tasty tart, I ate 3 slices, although usually when I prepare something just taste, the rest is attacked by the family. It is made very quickly and is an extremely versatile recipe. You can use any type of cheese as a filling as long as it doesn't & # 8222flow & # 8221, that is, you know, like mozzarella.

    I chose zucchini because I like them, it seems to me that they have a stronger texture and I don't know if they are very effective for me. I tell you honestly that mine only if I prepare them with nutella would eat them, no one is a fan of pumpkin but I have my own methods by which I fool them. I succeeded with this tart because they really liked the shape, plus the taste of the pumpkins is discreet, the aroma of thyme and Parmesan predominates.

    Galette with zucchini, cheese and thyme

    Ingredients for a galette with a diameter of approximately 28cm:

    • 400g zucchini
    • 200g cottage cheese, urda or ricotta
    • 150g feta cheese or telemea
    • 70g parmesan race
    • 1/2 teaspoon freshly chopped or dried thyme
    • 1 egg yolk
    • a little olive oil

    Wash zucchini well and cut into 2-3 mm slices. If you have the right tool for this, like me, you are lucky to have a very fast process, if not a well-sharpened knife and I wish you attention.

    Place the zucchini slices on a paper napkin, sprinkle a little salt on them and leave them for about 10 minutes. We then dab them with a paper napkin.

    Put the cheese in a bowl and mix it, add the thyme.

    • You can use only one type of cheese from those listed above, but you must also use Parmesan cheese.

    Remove the dough from the fridge and spread it in a 3-4 mm thick sheet. Don't stress to be perfectly in the shape of a galette circle, this is the beauty, the irregular edges.

    Put the cheese filling in the middle, leave a space of 3-4 fingers on the edges, then place the zucchini slices in a spiral shape.

    We bend the edges over the filling, thus forming the famous galette. Grease the zucchini slices with olive oil and sprinkle a little thyme on top. Grease the edges of the dough with a beaten egg yolk with a little oil.

    Bake the tart in the preheated oven at 170 degrees Celsius for 40 minutes. Forget how beautiful she is!

    It can be consumed both hot and cold accompanied by a glass of white wine :)

    • If you are in a hurry and do not have time to prepare the dough, you can replace it with a puff pastry.

    For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

    800 gr tender dough, 2 kg potatoes, 4 red onions, 100 gr boiled peas, 250 gr cherry tomatoes, 250 gr mini mozzarella, 250-300 gr spinach, salt and pepper, paprika and chili, honey, balsamic vinegar, thyme , 1 egg for greased dough

    Spread the dough on the dough and cut out a circular shape with which to tart the shape of the tart both at the base and on the side walls.

    Chop the red onion scales. Then mix with a little honey, thyme, a little balsamic vinegar. Bake for 30 minutes at medium temperature. Boil the potatoes, peel, cut into cubes and mix with the spinach and caramelized onions. Season everything with salt, pepper, paprika and chili.

    This vegetable composition is spread over the dough in the pan and sprinkled with cherry tomatoes, peas and mozzarella. The rest of the dough, left after cutting, is spread on a thin sheet. Then cut into strips from which a grid is created above the filling. Grease the grill with egg yolk and bake the vegetable tart for 30-35 minutes at 180 degrees.

    Video: 15 Rezepte, die perfekt für den Sommer sind (January 2022).