Crispy shortbread dough and the combination of flavors of different cheeses softly shaded piquancy of arugula with Basil sauce. Why not the usual dish sparkle with new bright colors! The idea of "green hat" I saw a chef Hans Ovando.
|Cooking time 90 minutes||Number of servings 6|
Softened butter, beat egg, add salt, sifted flour and sesame seeds. Knead a soft elastic dough. If the batter is a little steep, add a little cold water.
Wrap the dough in plastic wrap and leave at room temperature for 20 minutes.
Shape with a diameter of 20 cm grease with butter, put into it the batter and distribute throughout the form. Prick with a fork and put into the refrigerator for 20 minutes.
Preheat the oven to 200 degrees, the form with the dough to put a baking paper and pour it on the beans or peas. Bake for 15 minutes, then remove the paper with beans and bake for another 5 minutes.
Meanwhile, the cream to boil, remove from heat and add eggs, stirring constantly. Add spices, salt, pepper.
Cheese to prepare. Mozzarella thinly slice the soft cheese cut into small pieces.
Remove the form with the dough from the oven, pour into it half of the cream mixture.
Put mozzarella and a little to drown her in the mix.
On top lay the records of hard and semi-hard cheese.
Pour the remaining cream mixture and put the pieces of soft cheese. Bake in the oven at 200 degrees for 20-25 minutes.
Remove the tart from the oven and cool down completely.
For salad beanie arugula wash and dry. Tomato and Parmesan slice as thinly as possible and pepper - random. To prepare the dressing, Basil, sesame, and pumpkin seed oil. To do this, place the ingredients in a blender and whip. Spread on tart arugula, tomatoes and pepper. Pour Basil sauce, sprinkle with sesame seeds and finally put the Parmesan.
Serve immediately. Bon appetit and good mood! Let your life be as bright and colorful!
Bon appetit to You and Your family!