At the moment, thanks to Steph, a cookbook is making its rounds in the blogger world in particular: Summer kitchen: full of sun and aroma * by Tanja Dusy from the GU Verlag. Although the book was released just in time for the summer of last year, I've just come across it when Steph introduced this terrific-looking lime cheesecake and raved about the book. I do not necessarily buy new cookbooks all the time now for 25 euros, if I like something - I would have been broke for a long time ... But in this case, I just read praises to this book and could not say no when I found it cheap Defective copy got. As soon as it was there, I immediately fell in love with this book!
Gorgeous summery photos, beautiful Voralpenkulisse, children in the garden and above all, fresh, summery and homemade recipes from seasonal and regional Ingredients - fantastic! There are plenty of vegetarian recipes, jams, dips and ice cream, and there's just something for everyone.
I devoured the book directly and papered it with post-it and actually did it right away try something out of it.
The title in the book is " Crunchy Ricotta Herb Tart " and since I had a cup of ricotta in the fridge anyway, my herbs are crazy sprout and the other ingredients were all in the house, I could get started directly. I have the recipe (as I always do) modified something to my desires and claims, but you can read the original recipe but yes in the book 😉
For 1 Tarte- or Springform form with about 26 cm diameter:
250 g flour
1 tsp salt
150 g cold butter in pieces
2 tbsp Balsamico bianco
250 g shallots
1 clove of garlic
1 handful each of fresh marjoram, thyme and oregano (amount to taste)
250 g of ricotta div>
200 g of sour cream
Piementon dolce (smoked Spanish paprika powder)
salt , Pepper
butter for the mold
flour for the work surface
First make a crumbly short crust pastry from flour, salt and butter. I have a "Dough cutter" for it, but it is also possible with a knife. Add balsamic vinegar and knead. Separate all eggs. Add one egg yolk to the dough and knead everything together elastically and firmly. Wrap in cling film and refrigerate for 1 hour.
Roll out the dough on a floured work surface and place in the well greased tart tin, lightly press, pull up one edge and prick several times with a fork. Preheat the top and bottom heat for 20 minutes at 180 ° C.
In the meantime peel shallots and garlic. Finely chop the shallots, squeeze the garlic and sauté them together in a little olive oil over medium heat and roast until translucent.
Wash the herbs, dry, then pick the leaves, finely chop and add to the shallots. Mix well.
Beat the 5 egg whites very stiff with a pinch of salt and set aside.
Beat the 4 egg yolks into a thick cream, then stir in the ricotta and sour cream well. Season with plenty of paprika, salt and pepper, then add the shallots and herbs mixture.The bottom also had a great consistency and was easy to cut and lift out of the mold.
This tart will surely be back in my pocket. I also love them on buffets, for brunch or for a picnic.
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