Category Archive”Pizza” recipes

Eggplant and goat cheese pie. Recipe

In addition, using a sheet of broken dough that they sell made, it is so easy to prepare and it is so delicious, that I do not think it is worth complicating by kneading with the heat that it still does.

I did not have a round mold on hand and this circumstance complicated me a little the task of extending the dough, which had a round shape. I had to cut and paste as I could, I even thought that, when baked, the dough would break, but fortunately it was not.

Ingredients for 6 people

  • 1 sheet of broken dough, 2 medium eggplants, 1 goat cheese roll, 1 onion, 2 cloves of garlic, 2 dl of cream, 3 eggs, olive oil, pepper, and salt.

How to make eggplant and goat cheese pie

We start by spreading the dough and lining a mold, rectangular or circular. Then we puncture it several times with a fork, cover it with baking paper and fill it with dried chickpeas, baking it about ten minutes at 200 ° C until it browns.

We wash the eggplants, we cut them off and cut them into small pieces. We put them in a bowl with plenty of salt, leaving them for half an hour to lose the bitterness . After this time, we rinse them well and drain them.

Peel and chop the onion and garlic. Heat a little oil in a pan and sauté the onion over low heat, until it is golden brown. Then we add the garlic, eggplant, pepper, cover and sauté over low heat, stirring occasionally so that they do not stick.

Beat the eggs with the cream. Add the previous stir-fry and the chopped cheese. We spread the mixture on the dough, from which we will have removed the chickpeas and the kitchen paper previously. Bake the quiche for half an hour at 180ºC, letting it stand a little before serving.

Processing time | 1 hour and a half

Difficulty | Easy

Tasting

I can’t think of any occasion when it is not appropriate to prepare this recipe for eggplant cake with goat cheese. I served it to eat, slightly warm, accompanied by a varied salad and the truth is that I succeed. There were no crumbs left.

Salted ricotta cheese and tomato pie, recipe to taste seasonal tomatoes in a big way

That is why we take advantage of these months to prepare many recipes with them, among which we now have one more: salty ricotta cheese and tomato pie.

A wonder that has hooked us for many reasons. Because it is easy and quick to prepare, it does not require strange ingredients or impossible gadgets and allows us to taste seasonal tomatoes in a big way. This salty pie with ricotta cheese and tomato can make even the least fond of this fruit fall at your feet. Do we bet?

Ingredients

For 4 people

  • Phyllo dough sheets6
  • Ricotta or cottage cheese350 g
  • Egg1
  • Grated Parmesan cheese60 g
  • 1 teaspoon paprika flakes
  • Garlic cloves2
  • Fresh thyme 8-10 branches
  • Salt
  • Butter30 g
  • Assorted Tomatoes8

How to make salted ricotta cheese and tomato pie

Difficulty: Easy

  • Total time35 m
  • Elaboration15 m
  • 20 m cooking

In a deep bowl we mix the ricotta cheese with the egg, half of the grated Parmesan cheese (we reserve the other half for the base), the two garlic cloves peeled and grated, the leaves of eight branches of thyme, the paprika flakes ( you can do without them if you don’t find them) and go out to taste. We stir well until obtaining a homogeneous paste.

Prepare the base of the cake on a baking sheet spread with butter or covered with vegetable paper. We place the first sheet of phyllo dough, brush with melted butter all over the surface and sprinkle with a little grated Parmesan cheese that we have reserved. We place a second sheet of dough, spread with butter and sprinkle with cheese. We repeat the operation until finishing with a sheet of phyllo dough.

We spread the cheese paste on top, without reaching the ends. Cover with rolled tomatoes all over the surface, combining colors, types, and sizes to provide variety: Bake in the oven, preheated to 200º C, for 20 minutes or until the phyllo dough acquires a golden whole. Remove and sprinkle with the remaining thyme leaves and a little more grated Parmesan cheese. We serve immediately.

With what to accompany the salty ricotta cheese and tomato pie

This salty ricotta cheese and tomato pie is a great excuse to call a few friends and ride a summer snack. It is one of the best ways to enjoy tomato in the middle of the season. Accompany it with a salad of green leaves, other snacks of snacks and some very fresh drinks.

Salty tomato pie with cream cheese and mustard: recipe to enjoy the good weather

Turning on the oven is not a good idea in hot weather, but these types of recipes are perfect to take to barbecues, for a picnic or just to share on the terrace. In this recipe for salted tomato pie with cream cheese and mustard, we also take advantage of the fact that the Solanaceae is at its best.

There are many ways to prepare salty cakes; On this occasion I wanted to use something similar to a galette- like dough that is used in candy, eliminating sugar from the equation. I like these masses because with a food processor you have the work done almost effortlessly, and by not using a mold we complicate lifelessly and get a very summery rustic finish.

Ingredients

For 4 people

  • 60 g pastry flour
  • Cornmeal (not cornstarch)30 g
  • Salt4 g
  • Granulated Garlic2 g
  • Butter without cold salt55
  • Extra virgin olive oil15 ml
  • Coldwater (approximately)30 ml
  • Cream cheese (approximately)75 g
  • Dijon mustard10 ml
  • Spicy paprika a pinch
  • Seasonal tomato
  • Dried oregano
  • Parmesan cheese10 g
  • Ground black pepper

How to make salted tomato pie with cream cheese and mustard

Difficulty: Easy

  • Total time35 m
  • Elaboration10 m
  • 25 m cooking
  • 30 m rest

Arrange the flours, salt, granulated garlic, a little black pepper, the diced butter and the oil in a food processor or chopper. Crush in several short batches until everything is integrated and a fine-grained texture remains. Slowly add the cold water, crushing each time, until you get a dough that we can work with your hands without sticking.

Form a homogeneous and smooth disk, wrap in plastic film and leave in the fridge for at least 30 minutes, better longer if it is very hot. Preheat the oven to 190ºC and prepare a tray. Wash and dry the tomatoes and mix in a bowl the cream cheese with the mustard, some paprika, oregano and a stroke of pepper.

Stretch the dough until it is approximately 5 mm thick, giving it a rounded shape with a roller or with your hands. Work fast so it doesn’t get very hot. Cover with the cream cheese, without reaching the edges, and distribute over the sliced ​​tomatoes not very thick . Fold the edges over the dough, to cover the filling and tomatoes a little, and add a little salt, oregano, cheese, and a little oil. Bake for about 25-30 minutes, until the dough is browned.

Ensure that tomatoes do not burn, if this happens we can cover the top with aluminum foil. If they dry out too much, add more cheese in the middle of cooking. To make the dough look more beautiful we can paint the edges with beaten egg or with melted butter.

With what to accompany the salty cake

The salty tart tomatoes and cream cheese with mustard can take freshly cooked or at room temperature. Keep in mind that it is a somewhat more brittle dough than other types of elaborations, so you better go carefully when cutting it. It is a good size to share between two people along with a salad or for a dinner not too copious; It is also a good snack to share on a barbecue with more dishes for guests.

Tomato and anchovy cake: recipe

If we have to be hosts, we have the question of what will be the easiest, but also tastiest to prepare. Look no further, if you want a simple recipe full of flavor, decide for this tomato and anchovy cake that I bring you today.

A cake based on the broken dough, which you can do well or buy it refrigerated, and a balanced and delicious filling, which is liked by the vegetables, as well as the fish friends.

Ingredients

For 4 people

  • Wheat flour (For the dough)300 g
  • Cold butter (For the dough)200 g
  • Salt (For the dough)5 g
  • Coldwater (For the dough)125 ml
  • Tomato on the branch (For the filling)5
  • Cherry tomato (For the filling)125 g
  • Chive (For the filling)1
  • Garlic clove (For the filling)1
  • Black olives (For the filling)10
  • Anchovies (For the filling)10
  • Spoons extra virgin olive oil (For the filling)2
  • Fresh thyme (For the filling)

How to make tomato and anchovy cake

Difficulty: Easy

  • Total time1 h 10 m
  • Processing30 m
  • 40 m cooking
  • 1-hour rest

We will start preparing the dough if we make it homemade. for that in a robot, we put the butter in small cubes, the flour, and the salt. Press to mix the ingredients and form as a kind of sand. Add the water little by little and mix again three or four times.

We form a ball with the dough, which we will not overwork and spread a sheet of equal thickness between two plastics or two sheets of baking paper leaving it about 5 millimeters high. We refrigerate it.

To continue with the preparation of the cake, we preheat the oven to 150 degrees. We spread the dough in a cake ring about 23 centimeters in diameter, and prick the base with a fork. We return for a while, while the oven is preheated with the mold to the freezer, so that when it is baked it is very cold and precooked in white, that is with dried legumes or rice inside so that it does not shrink, for 8 minutes. We reserve it.

While we make the filling, in a saucepan we put the oil to heat and add the small chopped scallion and let it fry. Add the halved tomatoes, chopped garlic, and thyme and let stir 10 minutes. we pass a tomato coulisé or a Chinese paspuré. We raise the oven to 180 degrees.

Add the tomato coulis at the base of the cake, place the cherry tomatoes cut in half, the black olives and anchovies. Bake for 20 minutes. We decorate with the thyme leaves at the time of serving.

With what to accompany the tomato and anchovy cake

Something fresh to drink is almost all you need this delicious tomato and anchovy cake, ideal for a spring snack. It is usually served hot or warm, as contrasts of flavors are better appreciated.

Not only quiche: five original recipes of salty cakes for the pecking of the weekend

Be that as it may, salty cakes seem to belong to good weather, although in reality, they are perfect to share throughout the year.

The quiche lorraine is one of the most famous, but there is a whole world of savory cakes far beyond the French classic. They are perfect recipes to hurry up a holiday or even the day before and serve in small portions of pecking depending on the number of diners. I propose five options with an original touch to offer alternatives to everyone’s taste.

Salty cakes for pecking

Most salty cakes are very easy to prepare; you just have to mix or whisk the filling, pour over the mold previously covered with the dough, and bake. If we use an already prepared dough we will save a lot of work, and we can also choose different varieties: puff pastry, phyllo, broken dough or fine coca type, with or without yeast.

Cake with the three peppers

  • Ingredients . 1 sheet of broken dough, ½ small red pepper, ½ small yellow pepper, ½ small green pepper, ½ onion, 125 ml of liquid cream, 125 ml of milk, 1 egg L, 1 egg yolk L, 40 g parmesan cheese grated, 2 tablespoons olive oil, salt and pepper.
  • Development. We preheat the oven to 180 degrees. We spread the broken dough in a removable mold and puncture it with a fork. Cover with a piece of baking paper and fill it with dried vegetables, cooking 10 minutes. Chop the peppers and onion into pieces of the same size. We put a pan on the fire and pour the oil, sautéing the vegetables for 10 minutes, salt and pepper and pass them to a plate. In a bowl, mix the milk, cream, egg, yolk and salt, and pepper. Beat and add the grated Parmesan. Add the vegetables and pour in the broken dough. Bake for thirty-five minutes.

Salted tomato pie with cream cheese and mustard

  • Ingredients. 60 g of pastry flour, 30 g of cornmeal (not cornstarch), 55 g of butter without very cold salt, 15 ml of extra virgin olive oil, about 30 ml of very cold water, about 75 g of cream cheese , 10 ml of Dijon mustard, granulated garlic, a pinch of hot pepper, tomatoes, oregano, grated Parmesan, black pepper and salt.
  • Elaboration. Arrange the flours with the butter cut into cubes and the oil in a food processor, with a little salt, pepper and granulated garlic. Crush in several batches until a fine-grained texture remains. Gradually add the cold water, crushing each time, until you get a dough that we can work without sticking. Form a disc, wrap in film and leave in the fridge for at least 30 minutes. Preheat the oven to 190º C and prepare a tray. Wash and dry the tomatoes and mix in a bowl the cream cheese with the mustard, some paprika, oregano and a stroke of pepper. Stretch the dough until leaving a thickness of 5 mm, giving a rounded shape. Cover with the cream cheese, without reaching the edges, and distribute the sliced ​​tomatoes on top. Fold the edges over the dough, to cover the filling a little, and add some salt, oregano, cheese and a dash of oil. Bake for about 25-30 minutes, until the dough is browned. Ensure that it does not burn, if this happens we can cover the top with aluminum foil.

Eggplant and goat cheesecake

  • Ingredients. sheet of broken dough, 2 medium eggplants, 1 goat cheese roll, 1 onion, 2 cloves of garlic, 2 dl of cream, 3 eggs, olive oil, pepper, and salt.
  • Elaboration. We spread the dough in a rectangular or circular mold. We puncture it with a fork, cover it with baking paper and fill it with dried chickpeas, baking it for 10 minutes at 200ºC until it browns. Cut the washed eggplants into small cubes. We put them in a bowl with plenty of salt, leaving them 30 minutes. We rinse them and drain them. Peel and chop the onion and garlic. Heat a little oil in a pan and sauté the onion over low heat, until it is golden brown. Then we add the garlic, eggplant, pepper, cover and sauté over low heat, stirring occasionally so that they do not stick. Beat the eggs with the cream. Add the stir fry and the chopped cheese. We distribute on the dough, from which we will have removed the chickpeas and the kitchen paper. Bake about 30 minutes at 180ºC,

Tomato and Anchovy Cake

  • Ingredients. 300 g of wheat flour 300 g of cold butter, 125 ml of cold water, 5 tomatoes on the branch, 125 g of cherries, 1 scallion, 1 clove of garlic, 10 black olives, 10 anchovies, 2 tablespoons of virgin olive oil Extra thyme salt.
  • Elaboration. In a robot, we put the butter in cubes, the flour, and the salt. Press to mix the ingredients and form as a kind of sand. Add the water little by little and mix again. We form a ball and spread a sheet of equal thickness between two plastics or two sheets of baking paper leaving it about 5 mm. We refrigerate We preheat the oven to 150ºC. We spread the dough in a ring for cakes of about 23 centimeters, we puncture with a fork and take to the freezer. When the oven is ready, we cook in white with dried vegetables or rice, for 8 minutes. In a saucepan, fry the chopped scallions with oil, add the tomatoes in quarters, the chopped garlic and the thyme and let stir 10 minutes. We pass a coupé or a Chinese this coulis. We raise the oven to 180º. We add the coulis at the base of the cake, we place the cherry cut in half, the black olives and the anchovies. Bake for 20 minutes. We decorate with the thyme leaves.

Vegetable tatin cake

  • Ingredients . 1 sheet of puff pastry, 1 zucchini, 2 pear tomatoes, 1 eggplant, 1 red pepper, 30 g of virgin olive oil 30 g of soy sauce, 15 brown sugar, ground black pepper.
  • Development. We wash all the vegetables well and drain them. Cut the zucchini into 0.5 cm discs. We do the same with the pear tomatoes and with the eggplant so that they have a diameter as similar as possible, and the pepper in squares. Mix the oil, soy sauce, and brown sugar. We cover the base of a 22 cm diameter cake mold and place the vegetables in a spiral, alternating with each other tight and without gaps. Cover with the puff pastry sheet, trim the leftover and tuck the ends between the vegetables and the edge. Cook in a preheated oven at 190ºC with heat up and down 20 minutes or until golden brown. We remove and wait a few minutes before unmolding, covering with a plate and turning. Sprinkle with a little ground black pepper.

Mediterranean Frittata with ricotta and pesto: vegetarian recipe full of flavor

For a dinner that does not worry at all at the time of its preparation we find the baked dishes perfect, where, while our recipe is being made alone, we can take care of other things.

This is the case of this delicious Mediterranean frittata with ricotta and pesto. A vegetarian combination that everyone will like and that will also bring us vegetables to the diet and a small portion of cereals.

Ingredients

For 4 people

  • Quinoa50 g
  • Eggs5
  • Garlic clove1
  • Basil to taste
  • Ricotta100 g
  • Chive1
  • Cherry tomato125 g
  • Salt and pepper to taste
  • Basil pesto to serve

How to make a Mediterranean frittata with quinoa and pesto

Difficulty: Easy

  • Total time50 m
  • Elaboration20 m
  • 30 m cooking

Preheat oven to 180 ° C. Cook the quinoa following the manufacturer’s instructions in plenty of salt water. Once cooked, let it cool a little.

We put the eggs and garlic in a bowl and beat them to beat. Add the basil, ricotta cheese, onion, tomatoes, salt, pepper and three-quarters of cooked quinoa. Mix.

Grease a pan or mold that can go to the oven. We add the mixture to the mold. Cover with the remaining quinoa and bake for 30 minutes or until firm and golden. We serve with pesto above.

With what to accompany the Mediterranean frittata with quinoa and pesto

As the title of the recipe says, this Mediterranean frittata with quinoa and pesto is perfectly accompanied by this Italian basil-based sauce. You can serve with it a very cold beer and you will have a perfect dinner.

Zucchini, eggplant and tomato pie with brick pasta, Mediterranean recipe to enjoy vegetables

It is ideal to form closed packages, but this zucchini, eggplant and tomato pie shows that offering the filling well in sight of the diners is much more tempting.

With the crispy edges and the thin and smooth base, this type of salty cakes is much less heavy than other options also very appetizing, such as cocas, empanadas or even pizza. It is not so simple to cut into portions, that is true, but it is so easy to prepare and so rich, that it is a minor detail when it comes to enjoying at the table.

The recipe admits many variants, using square or rectangular molds, individual portions or even closing it with other layers above. The filling is purely the Mediterranean, with which we can also play according to what the market offers us. In this case, we have not added onion because it is unpleasant to one of the guests, but do not hesitate to add it to the other vegetables if you like its delicious roasted flavor.

Ingredients

For 4 people

  • Leaf brick paste or 1 roll5
  • Small Zucchini2
  • Eggplant1
  • Colored peppers (yellow, red or green, medium)1
  • Natural or natural canned tomatoes, peeled and chopped4
  • Goat cheese80 g
  • Dried tomato4
  • Dried oregano
  • Ground black pepper
  • Fresh basil to taste
  • Extra virgin olive oil
  • Salt

How to make zucchini, eggplant and tomato pie with brick pasta

Difficulty: Easy

  • Total time1 h
  • Elaboration20 m
  • 40 m cooking

Preheat the oven to 200º C and prepare a large tray. Wash and dry all vegetables. Cut the zucchini into quarters, eggplant and diced pepper. Mix everything with a jet of olive oil, salt, and pepper and spread on the tray. Bake for about 10-12 minutes and let cool. Lower the temperature to 180º C.

Grease with oil around mold about 26-28 cm in diameter. Cover, overlapping layers, with brick paste sheets, painting each with olive oil. If we use the square, alternate the corners to cover the entire circumference of the mold.

Drain the tomato very well and chop. Chop the dried tomatoes and distribute both, reserving some dried for coverage, at the bottom of the last layer of brick, previously also painted with oil. Add the roasted vegetables, cover with the crumbled cheese, add pepper and oregano to taste.

Bake for about 15-20 minutes, until the dough is golden brown. Serve with chopped dried tomatoes and fresh basil to taste, or adding more oregano if desired.

With what to accompany the zucchini, eggplant and tomato pie with brick pasta

Light but satiating thanks to the number of vegetables, this salty cake with brick pasta is perfect to share as a first course of a more abundant menu, accompanying some meat or, better yet, a good second of fish. It can also be part of a vegetarian menu or serve as a single dish for two people, and we can combine it with a salad.

Cake with three peppers. Recipe

Halfway between the classic quiche and a kind of tortilla, it serves perfectly to complete any dinner and fill it with flavor.

Now it is usual to find in the supermarkets the yellow pepper, which although similar in taste to its other two companions, brings its characteristic sweet touch to the mixture, so I recommend that you do not do without it if you want to prepare this salty cake.

Ingredients for four portions

1 sheet of chilled broken dough, ½ small red pepper, ½ small yellow pepper, ½ small green pepper, ½ onion, 125 ml of liquid cream, 125 ml of milk, 1 egg L, 1 egg yolk L, 40 g cheese grated parmesan, 2 tablespoons olive oil, salt, and pepper.

How to make a cake for the three peppers

We will start by preheating the oven to 180 degrees. In a round mold of about 23 centimeters in diameter or one elongated and narrow, better removable, we will extend our broken dough and prick it with a fork throughout its base. We cover it with a piece of baking paper and fill it with dried vegetables, cooking it for ten minutes.

Meanwhile, chop the three types of peppers and the onion into small pieces of the same size. We put a pan on the fire and pour the oil, sautéing the vegetables for ten minutes, salt and pepper and pass them to a plate.

In a bowl, mix the milk, cream, egg, yolk and salt, and pepper. Beat all this mixture and add the grated Parmesan. Add the vegetables and pour this preparation over the broken dough. Bake for thirty-five minutes.

Processing time | 1-hour

Difficulty | Easy

Tasting

The three peppers cake is also perfect as an appetizer. In these cases, instead of presenting it whole, I cut it into squares or snack strips so that each diner can be served as a skewer. Ideally, serve it fresh from the oven, but at room temperature, it is still delicious.