New recipes

Potato tart

Potato tart

I cleaned the potatoes and cut them into cubes. I cut the onion into thin slices, the same ham, diced mushrooms and mushrooms in 4-6 ... depending on the size ....

In a saucepan I put a few lbs of olive oil and I put together the onion, ham, mushrooms and potatoes, sprinkled with oregano. I left them until they softened a bit and then I put them aside.

I beat it together with the xier f well: eggs, parmesan, grated garlic, salt, pepper and green parsley. then I poured the potatoes over and mixed well. I put the composition in a well greased form and lined with flour, then I baked at 200 g for 20 minutes, the oven being preheated. after 20 minutes I took out the tart, I sprinkled on top the olives cut into 4 and the mozzarella cut into cubes. I baked for about 10 minutes, until the mozzarella melted well and caught a beautiful crust.

It's good with pickles and sour cream on top ... but it works without it.


Potato tart

1. Peel the potatoes and cook for 20 minutes. Meanwhile, wash the greens. Chop the parsley, cut the onion into thin slices, then mix the greens with sour cream. Match salt and pepper.

2. After the potatoes are cooked, cut them into slices. Let them cool for a few minutes, then add sour cream and greens. Incorporates well.

3. Cut the foil in half. Spread the first piece in a tart form greased with butter, leaving the edges of about 2 cm. Prick the dough with a fork, then pour the composition. Leave to cool for a few minutes.

4. Roll out the second piece of dough into a circle smaller than the inside of the tray. Place it on top of the composition.

5. Beat the yolk then grease the dough with this mixture.

6. Join the edge of the dough sheet below with the one above, to close the tart. You will have a circular dough border on the edge. Cut, cut the dough into strips and spread them on the surface of the tart. Bake in the hot oven for 30-35 minutes. Serve hot tart with lettuce.

500 g dough dough
1 kg of potatoes
1 bunch of parsley
1 bunch of green onions
250 g sour cream
1 yolk
salt
pepper


Spicy potato and mint tart

& Icirc & # 539i need: 1 sheet of puff pastry, 2 red potatoes, 2 onions, 1 tbsp & # 539 & # 259 cumin seeds, 1 tablespoon & # 539 & # 259 curry, 1 tablespoon & # 539 & # 259 coriander seeds , 1 red hot pepper, 100 g canned peas, 200 g spinach puree, 1 l of acircie, butter, mint, salt, 1 egg

Prepare your potatoes: Peel the potatoes and cut them into thick slices. Half of them are boiled in salted water, and when they are boiling, add the rest and cook for 10 minutes and boil for 10 minutes. Then & icirci scurgi & # 537i & icirci tai & icircn cubule & # 539e. Top 1 tablespoon 1 tablespoon butter and prunes # cumin seeds and coriander seeds. Add the chopped onion and a pinch of salt and a pinch of salt on the fire until it softens, then add the chopped pepper and the curry. Put the potatoes and mix well on the fire for 1-2 minutes, then turn off and add the chopped mint, drained peas, a tablespoon of the peel and a few drops. # 259turi of juice & # 259 from l & # 259m & acircie & # 537i salt to taste. Spread the dough sheet on the tray lined with baking paper, but stick it on the edges. Put a layer of potato composition, a layer of spinach puree and potatoes again. Gather the remaining dough on top on the edges, grease with beaten egg, sprinkle with cumin seeds, sesame seeds and bake for about 45 minutes. You can serve the tart with yogurt sauce and mint. It is a very tasty tart, and the dough is crispy.


Potato tart

1. Peel the potatoes and cook for 20 minutes. Meanwhile, wash the greens. Chop the parsley, cut the onion into thin slices, then mix the greens with sour cream. Match salt and pepper.

2. After the potatoes have boiled, cut them into slices. Let them cool for a few minutes, then add sour cream and greens. Incorporates well.

3. Cut the foil in half. Spread the first piece in a tart form greased with butter, leaving the edges of about 2 cm. Prick the dough with a fork, then pour the composition. Leave to cool for a few minutes.

4. Roll out the second piece of dough into a circle smaller than the inside of the tray. Place it on top of the composition.

5. Beat the yolk then grease the dough with this mixture.

6. Join the edge of the dough sheet below with the one above, to close the tart. You will have a circular dough border on the edge. Cut, cut the dough into strips and spread them on the surface of the tart. Bake in the hot oven for 30-35 minutes. Serve hot tart with lettuce.

500 g dough sheets
1 kg of potatoes
1 bunch of parsley
1 bunch of green onions
250 g sour cream
1 yolk
salt
pepper


Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Spicy potato and mint tart

& Icirc & # 539i need: 1 sheet of puff pastry, 2 red potatoes, 2 onions, 1 tbsp & # 539 & # 259 cumin seeds, 1 tablespoon & # 539 & # 259 curry, 1 tablespoon & # 539 & # 259 coriander seeds , 1 red hot pepper, 100 g canned peas, 200 g spinach puree, 1 l of acircie, butter, mint, salt, 1 egg

Prepare your food: Peel the potatoes and cut them into thick slices. Put half of them in boiling water with salt, and when it comes to a boil add the rest and cook for 10 minutes and boil for 10 minutes. Then & icirci scurgi & # 537i & icirci tai & icircn cubule & # 539e. Top 1 tablespoon 1 tablespoon butter and prunes # cumin seeds and coriander seeds. Add the chopped onion and a pinch of salt and salt on the fire until it softens, then add the chopped pepper and the curry. Put the potatoes and mix well on the fire for 1-2 minutes, then turn off and add the chopped mint, drained peas, a tablespoon of the peel and a few drops. # 259turi of juice & # 259 from l & # 259m & acircie & # 537i salt to taste. Spread the dough sheet on the tray lined with baking paper, but keep it on the edges. Put a layer of potato composition, a layer of spinach puree and potatoes again. Gather the remaining dough on top on the edges, grease with beaten egg, sprinkle with cumin seeds, sesame seeds and bake for about 45 minutes. You can serve the tart with yogurt sauce and mint. It is a very tasty tart, and the dough is crispy.


Wholemeal tart with potatoes

The first time we take care of the potatoes, we clean them and cut them into small cubes, we boil them in water with a little salt. We cut the carrot sticks, fish onions and sliced ​​peppers. We mix the tomatoes in the robot, but not hard, and set aside.

Finely chop the garlic. Put the vegetables on the fire with a little water, after they have suffocated enough, pour the tomatoes and let them drop (not to be too juicy), then add the garlic. Pour the potatoes and leave on the fire for another 2 minutes. In the meantime, we manage to take care of the top, mix all the ingredients and put in the tart pan greased with a little oil. Add the filling. And put in the oven for about 20 minutes. You can sprinkle a little telemea or cheese on top.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Preparation:

For the dough, mix the flour with the baking powder and salt, then add the beaten egg yolks, butter and cream. Refrigerate the dough for 30 minutes, then roll out a sheet and place it in a round pan so that it covers the edges. We prick him with a fork from place to place.

For the filling, peel the potatoes and crush them. We cut the julienned onion, fry it in oil and put it over the potatoes. Boil broccoli in boiling water for 2-3 minutes, let it drain and then cool, then add it to the filling with beaten eggs and cream.

Mix everything, season with salt and pepper to taste, then pour the composition over the dough. At the end, grate the cheese and put the tart in the oven for about 30-40 minutes, over medium heat.


Potato and pumpkin tart with green onions

It's very easy to prepare and it's really good. I praise myself until Radu comes home to taste it too. I was inspired by the potato pie that I combined with a recipe found by chance on the net.

I will definitely do it tomorrow. and I don't say that very often


Filled potato pie with meat - conquered my whole family!

Here is the recipe for a potato dough tart. It can be served both as a hot snack and as a main course, accompanied by a salad. It is a filling, good-looking, juicy and super delicious tart, with perfectly combined ingredients. Also, you can use only vegetables as a filling and serve the tart with a kind of meat.

ingredients

-30 g of sunflower oil

Method of preparation

1. Preheat the oven to 190 ° C.

2. Peel and slice the potatoes. Boil them in a saucepan with water and a little salt.

3. Put the hot potatoes in a bowl and mix with 50 g of butter, egg and 1 pinch of salt. Make the puree.

4. Add the flour to the puree and mix with a fork. If you get a dough that is too dry, add a little water (in which they boiled the potatoes).

5. Grease a baking tin with butter and sprinkle with a little flour. Arrange the dough in it and form the border.

6. Prepare the filling: fry the chopped onion and diced meat in a pan with hot oil.

7. Mix the chopped cucumber with the finely chopped pepper. Mix the vegetables with the onion and fried meat.


Filled potato pie with meat - conquered my whole family!

Here is the recipe for a potato dough tart. It can be served both as a hot snack and as a main course, accompanied by a salad. It is a filling, good-looking, juicy and super delicious tart, with perfectly combined ingredients. Also, you can use only vegetables as a filling and serve the tart with a kind of meat.

ingredients

-30 g of sunflower oil

Method of preparation

1. Preheat the oven to 190 ° C.

2. Peel and slice the potatoes. Boil them in a saucepan with water and a little salt.

3. Put the hot potatoes in a bowl and mix with 50 g of butter, egg and 1 pinch of salt. Make the puree.

4. Add the flour to the puree and mix with a fork. If you get a dough that is too dry, add a little water (in which they boiled the potatoes).

5. Grease a baking tin with butter and sprinkle with a little flour. Arrange the dough in it and form the border.

6. Prepare the filling: fry the chopped onion and diced meat in a pan with hot oil.

7. Mix the chopped cucumber with the finely chopped pepper. Mix the vegetables with the onion and fried meat.