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Tart with cheese and pine seeds

Tart with cheese and pine seeds

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1. Preheat the oven to 190 ° C.

2. To get the base, mix all the ingredients and knead until you get a homogeneous dough that we let it rest while we prepare the filling (you could cover it and put it in the fridge for 30 minutes, but I didn't -a).

3. To obtain a creamy filling, pass the cheese together with the yolk, eggs, sour cream, powdered milk, sugar, syrup, vanilla essence and cornstarch. After mixing, put the pine seeds and mix with a spoon.

4. Spread the dough in a thin layer, then transfer it to a removable tray (24 cm diameter) greased with butter and lined with flour.

5. Prick the dough from place to place, put the semolina over it, and then put the filling and finish the surface.

6. Put in the oven for 1 hour.

7. Transfer the tart to a plate only when it has cooled completely.


1. Drain the cream before using. Make sure the cheese is well drained.

2. Optionally you can add orange peel or lemon.

3. You can put raisins.

4. For a more intense aroma you can fry the pine seeds a little.

5. If you don't like traditional Easter, it's perfect to replace it. ;)

Tart with Mushrooms and Pine Seeds

  • For it took I always use the food processor but it can be kneaded very easily and by hand: mix the flour with the diced butter until the composition becomes crumbly then add the egg. The dough will be very elastic and easy to spread.
  • Spread the dough with the rolling pin on baking paper then place it in the tart pan, without greasing it beforehand, pressing it well against the edges of the tray. The dough will come off on its own after baking.
  • Prick from place to place with a fork and refrigerate for 15-30 minutes.
  • Preheat the oven to 180 gr C.
  • After standing in the refrigerator, place the tray in the oven for 15 minutes.
  • Remove from the oven and grease the dough with beaten egg. Put the tray back in the oven for another 10 minutes then leave to cool.
  • In the meantime we are preparing filling : the garlic clove is boiled for 15 minutes in a kettle with water then drained.
  • When it cools, remove the garlic cloves from the peel and rub together with the ricotta cheese and sour cream.
  • After mixing, add salt and pepper to taste.
  • Put the butter in a pan, add the mushrooms (I, for example, used 300 g of ghebe and 400 g of a mixture of wild mushrooms) and cook until they are tender and all the liquid evaporates. At the end, season with salt and pepper.
  • Spread the composition of ricotta cheese, sour cream and garlic over the tart dough, cover with half the amount of mushrooms and top with half the amount of grated Emmentaler.
  • Repeat the layers of mushrooms and grated Emmentaler and sprinkle the pine seeds.
  • Bake the tart for about 25 minutes or until the pine nuts are lightly browned.


It's lunchtime so I'd love to serve a slice of your colorful tart.

I'm glad you like it! Kiss you!

She is extraordinarily beautiful !! It has some beautiful colors. & lt3
Thanks for everything !!

Delicious!! Beautiful combination of ingredients)

I love tarts, and it looks so good. :)
Many kisses

See how conscientious I am? I took all your posts one by one.
This tart looks sensational. Mushrooms smothered in butter have a wonderful aroma. And the golden pine seeds make me want to be alone. Excellent combination. Congratulations! & lt3

Pine seeds

Pine seeds are edible pine seeds (family Pinaceae, kind Pinus). There are about 20 species of pine seeds, enough to be harvested and capitalized.
Small and soft, they resemble almonds in taste, pine nuts are edible seeds, contained in cones, of certain species of pine, the most common of them is the & # 8220 umbrella-shaped pine & # 8221, from the Conifer family.
Umbrella-shaped pine (Pinus Pinea), is a tree that reaches a height of 30 meters, unusually large, the branches being arranged radially like the stems of an umbrella. The cones are large, heavy, globular and mature in three years. The collection of cones is done from October until winter.
They are kept in piles, in the sun, until the pine seeds are removed from them.
Pine seeds are very nutritious and high in protein. They have been used in Europe since the Paleolithic. 100 grams of pine seeds have approx 600 calories, they are rich in calcium and Vitamin A.

Pine nuts are eaten fresh or lightly fried. They are used in pastry for various sweets, but they are also used in the preparation of salads, fillings, sauces and let's not forget the famous pesto sauce that is prepared with these delicious nuts.
Pine seeds are definitely a food that has always been expensive and very precious, let's not forget that for half a kilogram of pine seeds, it takes thirty kilograms of pine cones and a cone takes three years to grow. mature.

Cheese and pine seed tart - Recipes

Every time I get to the market I buy far too many greens for how much I can eat in time to not wither, so I have to find ways to prepare large quantities. Because it's made very quickly and without hassle, which is exactly what I needed on Sunday night, I decided on a simple tart with spring greens and feta cheese, which I changed the dough into a vegan one, and for a more rustic look, I pulled the dough over the filling and turned it into a galette.

I really like simple foods, with delicious taste from the ingredients used, and not from all kinds of additives. Here the flavor came from leurda hardened in its own juice & # 8211 I didn't need either onion or garlic & # 8211 and the combination with feta cheese and crunchy vegan dough with a light coconut flavor was wonderful.

Eating healthy does not necessarily mean using superfoods or looking for all sorts of combinations. Most of the time, simple recipes are the ones that have the highest intake of nutrients, and do not require the digestive system in an excessive way. With so much information, recipes and opinions appearing online and in magazines, maybe we get confused and move away from the right choices, the right choices for our body and our energy state. That's why I was happy when I found out about the vegetarian and raw-vegan nutrition workshop organized by Evoluam Impreuna on April 5 in Bucharest, because many times we need someone to order and guide us among all the contradictory information about nutrition and health, which bombards us from all sides.

The nutrition and raw-vegan food preparation and demonstration seminar organized by Evoluam Impreuna is organized by Cristian Margarit and Florentina Gionea , and will contain essential information about vegetarian and raw-vegan nutrition, vegetarian / vegan recipes prepared live and, very interestingly, prepared for the daily diet and for the traditional Easter meal.

Cristian Margarit , one of the greatest specialists in nutrition and fitness in Romania, will teach us what it means to form a really healthy diet , which means vegetarianism and raw veganism, which involves the adoption of a vegetarian / raw-vegan diets , whose aspects you must pay special attention when you decide to enter the vegetarian / vegan camp, what nutrients they contain staple foods from this diet and how it helps you stay away from doctors . Cristian is the founder of the, and projects.

Florentina Gionea , gastronomy specialist with international accreditation, nutrition and wellness consultant, will prepare in real time a range of vegetarian / raw-vegan dishes, suitable for both daily diet , as well as for traditional Easter meal . He explained in detail how to prepare and will share with us his intercultural experience in terms of gastronomy.

What else will you find out:

  • how to prepare vegerarian / raw vegan simple and fast
  • how to combine foods so as to ensure your nutritional needs
  • tips and tricks to develop your creativity in the kitchen
  • tips and tricks for the advantageous purchase of the ingredients necessary for the vegetarian / raw vegan diet
  • food traps: what foods to avoid
  • superfoods
  • steps to make the transition to vegetarian / raw vegan diet
  • what problems do you solve with the vegetarian / raw vegan diet

Saturday, April 5, 10:00 - 15:00.

Location: Ibis Hotel, Gara de Nord, Sala Enescu B, Calea Grivitei no. 143

Investment: 105 lei

Or, 85 lei for the payment of the workshop until March 28 inclusive.

If you want to register for this seminar, you must enter the website of Evoluam Impreuna.

And finally, my Spring Galette recipe!

Ingredients for Tart with spring greens

For the Dough

3 tablespoons coconut butter

1 teaspoon Himalayan pink salt

1 tablespoon blackcurrant seeds

3-4 tablespoons of very cold water

For the filling

2 bundles of leurda (which you can take directly from the forests near Bucharest, flooded everything with its beautiful green)

1 country egg or organic

1 tablespoon pine nuts

1 tablespoon raw sunflower seeds

The dough is prepared first, incorporating with your fingers coconut butter in flour mixed with salt and blackcurrant seeds, until you get crumbs of dough, which is filled with cold water until you get a heavy and compact dough, which is wrapped in foil and store in the refrigerator for 30 minutes. Meanwhile, wash the spinach, butter and leurda well, break the leaves coarsely and put them in a cast iron pan over low heat. In a few seconds the leaves will soften, and let the liquid & # 8211 mix from time to time in the pan with a wooden spoon, until it evaporates, then put the greens in a bowl and let it cool. Mix the yogurt, egg, feta cheese and seeds with the greens, season with fresh pepper and set aside for the flavors to blend. Set the oven at 175 degrees. Remove the dough from the fridge and spread it with a rolling pin in a circle, on the surface covered with flour. Place the sheet of dough on baking paper, which is placed on an oven tray. Distribute the filling on the surface of the dough sheet, keeping 5 -6 centimeters uncovered, all around. The uncovered edge rises above the filling, and a galette shape is obtained. Bake in the oven for 30 minutes and serve hot or cold.

Preheat the oven to 190 degrees Celsius. Sprinkle the flour on a clean surface and spread the dough, then cut it into a square shape, form a border on its edges and prick it with a fork from place to place.

Line the baking tray with parchment paper and place the dough on top, which you then grease with chutney sauce. Place the pumpkin slices evenly on the surface of the dough and bake the tart for 30 minutes. Remove the pan from the oven, sprinkle the feta cheese and pine nuts on top and bake for another 20 minutes. Sprinkle arugula and mint leaves before serving.

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Spinach tart, goat cheese and pine buds

I read with great attention and interest today's Raluca recipe and I assure you that on Saturday I will present myself at the market in search of spinach and other seasonal wonders.

& # 8221 As the years went by, spring became without a doubt my favorite season.
For all the meanings it carries, for the unmistakable energy it emanates, for the colors, aromas and tastes of new life, the freshness of nature and of course the markets full of truffles. And for the duke's longing.

So it is almost impossible to find fresh spinach and not take it.
Although I admit that I totally dislike the part with very rigorous washing, I do it every time with the same fanaticism, because if there is something that easily enters the top of culinary disasters, it is the sand grinding between my teeth during the meal.

Ok, let's not turn negative, the idea is that in general in its season, I eat and cook spinach in all kinds of shapes, tastes, combinations. A very common but unbeatable combination, after the spinach with egg, is the spinach with cheese. And in the case below, mandatory with pine buds. Because it seems to me that they work great and because I always have them at hand and I can't help but use them.
I usually make the tart dough, but now I have chosen to buy puff pastry, ready made.
And no, I have no regrets. On the contrary. The puffy, golden and crunchy dough reminded me of the best Spanakopita I've eaten at Salonik now, and I'm afraid to think about how many years. There have been others since then, but none the same.

Below are the approximate quantities for a shape with a diameter of 23 cm:

1 packet puff pastry
1 large bunch of fresh spinach
3 eggs
250 g white goat cheese, semi-ripe (cheese, not goat!)
100 ml sweet cream
2 cloves of garlic
1 medium onion
1 tablespoon butter
1 tablespoon olive oil
a handful of pine buds
salt pepper
1 teaspoon nutmeg

Until we start washing the spinach rigorously, as I said above, we take a sheet of puff pastry and spread it carefully on the tart pan greased with a little butter. We make a few holes with a fork and put it in the oven for 10 minutes at 200C.

Then we take care of the spinach, which we clean, wash and check conscientiously, after which we heat it for about 2-3 minutes in a pan with a little butter, a tablespoon of olive oil, the 2 cloves of garlic and onion, finely chopped .

It is good to drain the spinach a little so that the composition of the tart is not too watery and we chop it as we like. I chopped it smaller this time, I wanted the composition of the tart to be finer.

Do not forget to take the dough out of the oven after 10 minutes and put it aside until we perform the operations with spinach and cheese.
We crush the goat cheese according to our preferences (finer or coarser), keeping a little aside for the end.
Mix the cheese with the spinach, beaten eggs with sweet cream, salt, pepper and nutmeg.

Oh, I was forgetting about the pine buds. Fry a little in the pan (without oil) with great care, because they can burn very quickly, then put some in the composition with spinach, cheese and eggs and some are kept for the end, like the cheese earlier.
We pour the composition over the puff pastry dough taken out of the oven, we put on top the rest of the cheese and the pine buds set aside (here it was!) And if we have patience (as I had this time, exceptionally) we cut strips from a two sheets of dough and place them nicely on top of the composition, according to the talent and inspiration of the moment.

Then we bake it in the oven at 200C for about 30 minutes or until the dough is swollen, it is golden and makes us want it, and the filling has hardened and has also acquired the appetizing color that you surely know. And now I stop. No further instructions are required from here. & # 8221

Cheesecake, spinach and pine nuts

For some recipes I do not prepare at all before. It simply happens that I have certain ingredients in the house and either I combine them as I see fit, or I look for inspiration on the net or in my recipe books. That's what happened to this cheese pie, for which I started from a recipe from Jamie Oliver's book 30 minutes meals, but I adapted it to the ingredients I had.

The original recipe is with feta, has more spinach and more pine seeds. I replaced the feta with a sheep's milk, I reduced the quantities of spinach and pine seeds and I added greenery and green onions. A pie with delicious cheese came out, from which I ate for 3 days and took it with me.

What I really like about this recipe is that it is very easy to prepare and not at all pretentious. You can use another type of cheese, such as cow's milk or even cottage cheese or ricotta, you can give up pine seeds if you don't have them and you can add any greens you like.

Caponata, or tasty eggplant stew, just like in Sicily

When I thought about what recipes to prepare for the summer edition of Steps to Eden, I had only one holiday in mind! From spring to late autumn, the holiday & # 8211 with nature pulsating with life, incredible landscapes, poplar leaves rustling in the wind, sun, buzz, waves, aromas, tastes & # 8211 fascinates and inspires me. Everywhere I go I bring with me books of recipes representative of the local gastronomy, ingredients with baked taste under the sun & # 8220 from there & # 8221, and inspiration as it includes. If I like a dish tried on vacation, I reproduce it in my kitchen a lot of times, each time with the thought lost in the memory of flavors and tastes. Then comes a new vacation, a new discovery, a new delight, and I forget the recipes of the past years, until I browse the cookbooks and the memories flood my senses.

That's what happened to Eggplant caponata & # 8211 eggplant stew with Italian personality. After the holiday in Sicily, where I ordered it at almost every restaurant where I ate, in order to deepen its taste, to understand its balance and to identify the personalization of the ingredients, I reproduced Caponata dozens of times, unsatisfied. Then I forgot her. Thinking of Ina, I found it just as full of oregano flavor, with the subtle sweet taste of raisins, perfectly potentiated by the sun-baked tomato sauce.

The eggplant season begins, and tomatoes and herbs ripen in the gardens of all good people, so I invite you to discover in & # 8220Steps to Eden & # 8221 my recipe, inspired by the Sicilian cookbook where on the first page I wrote in ink, sun and a lot of blue & # 8220Taormina, 09 April 2011 & # 8221, for the fragrant, sunburned memories of later.

Tart with pine buds, almonds and lemon

Preheat the oven to 190 ° C. Rub the butter with the sugar and lemon peel until you get a fluffy, light-colored composition, then lightly incorporate the eggs, one by one. Add lemon juice and ground almonds.

Although the composition will look cut, it will recover during baking. Pour the composition into a tart form, greased with butter and lined with baking paper, sprinkle over the pine bud and level.

Bake the tart for 30-35 minutes until lightly browned, but remains soft inside. Serve hot with mascarpone cheese.

100 g unsalted butter, plus extra for greasing
120 g of fine sugar
grated juice and peel from 1 lemon
3 eggs
150 g ground almonds
40 g pine seeds
mascarpone cheese, for serving


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