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Tart appetizer with tomatoes, olives and parmesan

Tart appetizer with tomatoes, olives and parmesan

Sift the flour, add the diced butter and the cold egg. Add the finely grated telemeau and knead a homogeneous dough. Add a few tablespoons of cold water. Do not knead too much, it will lose its tenderness, you just need to incorporate the ingredients nicely. The dough is wrapped in a plastic wrap and refrigerated for a few hours. I left it in the fridge overnight, so it lasts very well if you don't want to bake it on the same day.

Prepare a tray (20 x 16 cm). Remove the dough from the cold, spread it in an equal layer, 2 cm thick or depending on the taste of each. Place the dough in the baking tray, arrange the edges nicely and prick from place to place with a fork.

Separately, clean and wash the onion and cherry tomatoes. I had some onions and garden tomatoes, very tasty, especially the tomatoes. Slice the onion thinly, cut the tomatoes in half, as well as the olives.

Place nicely over the cold dough, grate a little more telemea and garnish with a few sprigs of rosemary for extra flavor and bake in the preheated oven. Bake at the right heat, 180 degrees C, for about 20-25 minutes, depending on how browned you prefer it.

Remove from the oven, leave to cool slightly and sprinkle a lot of grated Parmesan cheese.


I made the recipe like a book, as it is written in an older one, the author of which I don't know anymore, because the covers are missing for a long time. But everything I made from there - more cakes, because the rest I cook as I know and after I did - turned out very well.
So language, that is, all that is best or all that is worse (as in an Aesop's story), depends on how you look at things.

I had pork tongue, which is very tender compared to beef.
Put about a tongue for 2 servings, depending on how much you want to cook.
The food is better cold, so it can be calculated for the next day.
2-3 tongues, a medium onion, 75 ml oil, a bay leaf, 25 g flour, 100 ml white wine, 200 ml tomato juice, 50 olives, a lemon, 10 peppercorns, 1-2 teaspoon mustard , soup in which he boiled the tongue, salt and sugar to suit the taste.

1 - first, boil the tongue.
It is usually boiled in cold water with salt, onion and roots for an hour and a half or 2 hours.
Foam, boil over low heat.
When the fork enters the meat easily, we take it out to cool only a little, because we have to clean it of the skin while it is warm.
The boiled and cleaned tongue is kept in the soup until use.


Salted semolina pudding with tomatoes and olives & # 8211 simple and quick recipe, easy to prepare semolina pudding, fresh tomatoes and pitted olives.

Gray is obtained by grinding wheat, so it contains gluten, starch, fiber and protein. It contains vitamins E and B and is a good source of iron and magnesium. It has a lot of nutrients that can help the diets of those who want to lose weight.

The semolina is used to prepare pasta, pizza dough, bread, biscuits, desserts, so there are many recipes in which it can be used in addition to the famous semolina with milk or semolina dumplings from chicken soup.

Products prepared with semolina are full, so this semolina salted pudding with tomatoes and olives it can be an idea for breakfast, but it can also replace dinner.

Salted semolina pudding with tomatoes and olives it has a fine and fluffy texture. This is perfect for both children and adults. If you have the patience to separate the eggs and beat the egg whites separately, it can turn into an aerated soufflé.

You don't need baking powder. It would spoil the charm and taste of this pudding, which melts as soon as it reaches the mouth. Compared to sweet semolina pudding recipes, it does not need softening. Parmesan and whipped cream bring with them the moisture that the pudding needs. If you do not have parmesan you can use another hard salted cheese (Pecorino, Comte, Cedar, Emmenthaler).

If I tell you that it is the most pleasant surprise for the taste buds, you may not believe me, so I urge you to try it.

If you want to see other recipes prepared by me, in which semolina is the star, I invite you to click on the title of the recipe that tempts you:

If you want to see how to make semolina salted pudding with tomatoes and olives I leave below the list of ingredients and how to prepare it explained step by step:


(for 3-4 people vessel 17 * 25cm)

1 knife tip ground nutmeg

150 ml sour cream for unsweetened cream

1 sprig of fresh thyme (can also be rosemary or oregano)

20 g seedless olives

for vessel wallpaper

15 g butter at room temperature

In a bowl I mixed eggs with salt, a little nutmeg and freshly ground pepper. I heated the sour cream and unsweetened cream. When they warmed up, without reaching the boiling point, I added the semolina in the rain and salt and mixed.

I left it on low heat and stirred continuously until the composition thickened, as if I had prepared semolina with milk. I took it off the heat, poured the eggs and mixed quickly at high speed. I added the grated Parmesan cheese and mixed until the composition was homogenous.

I poured the semolina with eggs in a bowl lined with butter and breadcrumbs, then I arranged the olives and tomatoes so that they were evenly distributed in the bowl.

At the end I sprinkled thyme leaves. I baked the salted semolina pudding with tomatoes and parmesan in the preheated oven at 180 ° C until it browned on the surface (about 30 minutes).

Here's how good it looks when I took it out of the oven!

Besides the beautiful appearance, it smells sensational, so the salted semolina pudding with tomatoes and olives is one of the lightest and tastiest suggestions for breakfast or dinner.

What do you say, try the recipe?

Delicious tart with tomatoes, parmesan and basil

In a bowl, combine the butter with the flour until smooth, add 8 tablespoons of water and continue to mix. The obtained dough is put in the freezer and left to cool well.

Sprinkle the baking tray with flour and spread the dough in it. Place in the preheated oven at 180 degrees C until golden brown.

Meanwhile, in a hot pan with olive oil, cook the tomatoes, season with salt and pepper.

In a bowl, mix eggs with sour cream and basil leaves. The obtained mixture is added over the baked tart, the tomatoes are arranged nicely on top, and at the end it is sprinkled with grated Parmesan cheese.

Put the tart in the oven for another 20-30 minutes, until the filling is cooked.

Allow the tart to cool, then cut, garnish with a few fresh basil leaves.

Ingredients tart with tomatoes and olives

Cake filling ingredient

250 g pressed ham (or grilled chicken leftovers, oven, boiled)

100 g pitted black olives

2-3 tablespoons of olive oil

salt, pepper and other flavors of your choice

For tart dough (prepare 60 minutes in advance)

1 teaspoon dried yeast

How to make tart dough

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Put it in a bowl flour, then a place is made in the middle of it where it will be placed: salt, yeast dissolved with a little warm water, oil, warm water (gradually added) kneading by hand approx 10 minutes (to incorporate the ingredients well.

dough it will gather cocolos, then it will be left at room temperature to rest, about 30-35 minutes.

Tart with tomatoes, onions, olives and basil

Peel an onion and cut it into thin slices. Brown the onion with 3 tablespoons of oil in the pan until golden brown. Season with salt and pepper.

Remove the dough sheets from the package, not letting them thaw. Spread them in a greased baking tray (butter, margarine or oil) on top of each other. Place the onion on top of them. Wash the tomatoes, cut them into slices and place them over the onion. Add salt and pepper, then the olives.

Sprinkle the vegetable tart with 2-3 tablespoons of olive oil and put it in the oven heated to 200 ° for 25-30 minutes, until golden.

You bring it to the table decorated with basil leaves.

4-5 large white onions
olive oil
4-5 large ripe tomatoes
fresh basil
4 tablespoons black olives
6 sheets of frozen dough
salt pepper

Tart appetizer with tomatoes, olives and parmesan - Recipes

Posted by Postolache Violeta on September 25, 2013 in recipes with pasta recipes with tomatoes tart caprese tart with pasta | Comments: 5

The taste of Italy caught in a tart : spaghetti, parmesan, mozzarella, tomatoes and basil! Isn't life beautiful?


for the dough:

100 g butter or margarine
200 gr of flour
6 tablespoons water
1 or
a pinch of salt

for the filling:

200 gr spaghetti
4 eggs
100 gr parmesan
250 gr mozzarella
3 large tomatoes
basil leaves
salt pepper

Method of preparation:

From water, margarine, egg flour and salt we knead a dough.
We put it in a food foil, press it lightly by hand and put it in the fridge for at least half an hour. Sprinkle the work table with flour, turn the dough over and spread a thin, round sheet. Place the dough in the tart pan and press it lightly by hand. We prick with a fork on the whole surface.

Cut into slices with a sharp knife and serve.

Laura's world

Olives appetizer they are a & # 8220other & # 8221 variant of a trivial thing, but without putting too much effort in the realization process. They are extremely delicious and good looking at the same time.

Put the olives in a strainer and drain any liquid, then wipe well with paper towels.

Cantity of pastry dough it depends on the size of the olives and therefore may vary, it is not & # 8220nailed & # 8221.

I used chilled puff pastry dough, but if you use frozen you must first let it thaw.

When the dough and the olives are ready, cut them out of the dough sheet in circles, their size varying according to the size of the olive and taking care that they are large enough to cover the olive completely.

To do this, do a test first and then you will know exactly what the right size is. You can use whatever you have at hand to cut out the circles, a glass, a jar lid, a shape, etc.

The olives are dressed in dough trying to form a smooth ball, from which no filling can be seen at all. You have illustrated the process in three steps in the picture below:

After sealing all the olives in the dough, with a brush soaked in water, brush each ball on all sides (do not overdo it with water, you must moisten them enough to stick the Parmesan cheese to them) and then pass through the grated Parmesan cheese. If you find it damp to moisten with a brush, you can use a spray container (which was used only for water), thus spraying all the olives as an appetizer at the same time, but be sure to turn them on the other side as well.

The balls covered with parmesan are placed on a tray lined with baking paper and placed in the preheated oven at 180 ° C, for 20-30 minutes or until they have browned and caught a beautiful crust, turning them on the other side if necessary. Olives appetizer I'm ready!