Tart with beet tops and olives

Fortunately, the recipes for certain dishes it is possible to repeat away from Provence. One of these simple dishes —tart with greens and olives.

Note the method of cooking vegetables in flour broth with butter and lemon juice — it is also called white sauce (blanc). The French use this method to avoid oxidation of the vegetables.

It is curious that so did the Russian cooks in the nineteenth century, just look at the book by Elena molokhovets and see the recipe once popular jardiniere, French vegetable stew. After the revolution method we had for the most part forgotten — together with the mentioned giardiniera.

 

Tart with beet tops and olives





Ingredients:

• 1.5 kg of the beet;
• 80 gr. cheese;
• 12 Basil leaves;
• 80 gr. olives, chopped (10 black olives cut in half for decoration);
• 20 gr. salts;
• 1 clove garlic, crushed;

 

For the broth:

• 30 gr. flour;
• 50 gr. butter:
• juice of 1 lemon;
• 15 gr. salts;
• 1.5 liters of water.

 

Bechamel sauce:

• 50 gr. butter;
• 30 gr. flour;
• 200 ml of milk;
• a pinch of nutmeg;
• 2 eggs.

 

For the basics:

• 125 gr. flour;
• 35 gr. butter;
• 15 gr. olive oil;
• 1 egg yolk;
• 3 gr. sugar;
• 3 gr. salts;
• 30 ml of water.

 

How to prepare:

For the dough mix the flour with the remaining ingredients using your fingers. Add water as necessary, until the dough gathered into a ball.

Wrap in cling film and put for 30 minutes in the refrigerator.

Roll out into a circle of 1.5 mm in thickness and 30 cm in diameter and place in the baking dish, 23 cm in diameter. Bumpers must be covered with dough. Cover the cake with baking sheet, place the cooking balls or the lid of the pot.
Preheat oven to 160-180 C and bake crust until Golden brown (10-15 minutes).

For the filling, cut stems from leaves and cut stems 1-2 cm in length.

To prepare the broth for cooking the stems, 30 gr. mix flour with small amount of water (1.5 liters), strain through a sieve to avoid lumps, and connect with the remaining water. Add water, lemon juice, butter and salt. Bring to the boil and put in water the stems. Simmer until the stems are tender (10-15 minutes).

Broth drain, and the stems gently Pat dry.

In a saucepan bring to boil 1 liter of water with salt and boil the leaves from the vines. Cook for a few minutes, and then transfer to a bowl of ice water to preserve color. Drain the water, press the leaves from excess moisture and chop.

Mix stems, leaves, grated cheese, chopped olives, a clove of garlic and leaves of Basil.

For the Bechamel sauce: in a small saucepan, heat the butter and add the flour, stirring all the time to avoid lumps.

 

See also: Baked potato with avocado sauce

How to cook polenta: the basic recipe

 

Fry for 5 minutes on low heat, then pour in the hot milk, stirring all the time. Add nutmeg and cook for 10 minutes on low heat. Add salt to taste and black pepper.

When the sauce has cooled slightly, add eggs, stir and add the vegetable mixture. Mix.

Pour the mixture into the prepared form, if desired sprinkle with grated cheese and bake in oven at 160C for about 30 minutes.

The finished tart garnish with halves of olives.published

 

Cook with love ! Bon appetit!

 

Author: Olga Baklanova

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: www.vsyasol.ru/solenyj-tart-s-botvoj-svekly-i-olivkami/2016/05/