Ingredients
For dough
2 ½ Cup flour
1 Tbs sugar
2 Egg yolks
½ Cup olive oil
¾ Cup water
For filling
3 Bell pepper (green, orange, red, diced
1 Onion , quartered
1 Potato, half boiled with a pinch of turmeric, sliced
1 Tbs olive oil
1 tsp dried herbs
Salt and pepper
2 Tbs sun dried tomato paste
2 ½ Cup flour
1 Tbs sugar
2 Egg yolks
½ Cup olive oil
¾ Cup water
For filling
3 Bell pepper (green, orange, red, diced
1 Onion , quartered
1 Potato, half boiled with a pinch of turmeric, sliced
1 Tbs olive oil
1 tsp dried herbs
Salt and pepper
2 Tbs sun dried tomato paste
Method
For dough
- Combine flour and sugar.
- Whisk egg yolk using electric mixer, add oil and continue whisking.
- Add egg yolks mixture to the flour mixture; combine until soft dough is formed, shape into a ball.
- Cover dough with plastic wrap, chill for ½ hour until firm.
- Preheat oven to 180°C.
- Roll out dough on a lightly floured surface into (1 cm thick), cut into the size of small tarts pan.
- Tuck dough into the pans; remove excess dough by rolling the bottom of the dough over the rim. Prick the bottom of the dough with a fork.
- Cover with wax paper, pour some dried beans to keep the bottom of the crust from puffing up).
- Place tart`s pans into a baking tray, bake for 15 minutes, remove the paper with the beans, re-bake for more 10 minutes or until golden.
For the Tart
- Place vegetables in a bowl, add remaining ingredients except for the tomato paste, and mix well until combined.
- Prepare a medium hot fire in the charcoal or gas grill.
- Grill vegetables from both sides until done.
- Brush the crust`s bottom with the sun dried tomato paste, top with vegetables and serve warm.
- Combine flour and sugar.
- Whisk egg yolk using electric mixer, add oil and continue whisking.
- Add egg yolks mixture to the flour mixture; combine until soft dough is formed, shape into a ball.
- Cover dough with plastic wrap, chill for ½ hour until firm.
- Preheat oven to 180°C.
- Roll out dough on a lightly floured surface into (1 cm thick), cut into the size of small tarts pan.
- Tuck dough into the pans; remove excess dough by rolling the bottom of the dough over the rim. Prick the bottom of the dough with a fork.
- Cover with wax paper, pour some dried beans to keep the bottom of the crust from puffing up).
- Place tart`s pans into a baking tray, bake for 15 minutes, remove the paper with the beans, re-bake for more 10 minutes or until golden.
For the Tart
- Place vegetables in a bowl, add remaining ingredients except for the tomato paste, and mix well until combined.
- Prepare a medium hot fire in the charcoal or gas grill.
- Grill vegetables from both sides until done.
- Brush the crust`s bottom with the sun dried tomato paste, top with vegetables and serve warm.
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