Pedestal Fan`s Consumption

blast weed, and good! So for about the friction with the spring inside. Happy


If there is something which has recently liked us so much that words do not give up - it was certainly something that is very tart.
Raphael after the first bite expressed amazement his praise:
"Oh my God! The same weeds, and sooo good. "
Well, definitely, I shared the opinion of my husband. Filling beetroot, spinach, garlic and fresh rosemary was delicious. On the NEAT!


Even green asparagus, which is my annual spring hit, administered in all possible combinations - simply been overshadowed. Tart unrivaled put everything else on the shoulder last ate.
I have an idea to re-use of the filling. Is going to botwinkowo - spinach ravioli. I feel that it will be another hit our home. :) Meanwhile, I encourage
- who weeds are not terrible - try out the tart in the reds! :)



tart with beetroot and spinach
a round of approximately 25-26cm

crust dough:

150g plain flour ½ teaspoon salt 1 teaspoon sugar

75g cold butter - cut into small cubes 2 tablespoons
very cold water

Sift the flour with salt and sugar on the pastry board or in the bowl done, add the butter cut into small pieces. Rub, until they form small clumps. Add 1 tablespoon cold water and knead dough until smooth. If it was still too dry - add a second tablespoon of water. Shape into a ball
, flatten it quite tight, wrap in cling film. Put into the fridge for min. ½ hours.


Filling:
1 bunch beetroot along with the beets 1 bunch spinach


3 cloves garlic 2 tablespoons olive oil (for frying) 1 sprig fresh

rosemary salt and pepper to taste 100ml cream

30%

2 large eggs ½ teaspoon salt pepper

big handful of parmesan cheese in thin flakes


Preheat oven to 180 º C. Prepare a form refractory to the tarts with a diameter of 25-26cm. Grease with butter or spray with olive oil and sprinkle with flour. Shake off excess flour. Roll out crust dough
fairly thinly, so as to obtain a diameter of about 3-4 cm higher than the mold. Paste form and the bottom wall. With a fork to make a few punctures. Put in the oven and podpiekać about 10-12 minutes. Bottoms are cut up and very gently zezłocić. (You can use the method podpiekania "white" or under the weight of grains such as beans or peas).
Remove form the oven and leave on grill until slightly cool.
Meanwhile prepare the filling.
Spinach and beetroot thoroughly washed, dried (eg paper towels). Beetroot leaves and stalks cut into very fine, and the beets - in bars. Spinach, depending on the size of leaves and cut or leave whole. Garlic and rosemary leaves, finely chop.
the deep pan, heat 2 tablespoons of olive oil. Toss beetroot and stirring from time to time, simmer a few minutes, until beets are tender and leaves. Throw in spinach, chopped garlic and rosemary. Fry for another 3 min. Season to taste with salt and pepper.
rozkłócić eggs in a bowl with the cream. Season with salt and pepper. At the bottom of the quenched
put the grated vegetables. Pour the egg mass (a knife can be a little "stir" the weight of the vegetable filling). Arrange on top of the parmesan.
Bake about 30 minutes. Until the egg is zetnie and tarts up nicely zezłoci.
Serve hot. Also delicious cold.
Enjoy!