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For the dough, sift the flour into a bowl and sprinkle salt over it.
We make a hole in the middle and put there the yolks, the cold butter, cut into cubes and the yogurt in which we extinguish the baking soda.
We quickly mix all these ingredients, incorporating the flour. Knead a firm dough, adding, towards the end, cold water, cover it and let it cool for 20 minutes.
Meanwhile, prepare the ingredients for the filling.
We cut the leeks into rounds that we lightly fry in a little melted butter in oil. We also add oil, because the butter will burn, simply put.
Turn the leek slices from one side to the other, to brown them evenly, then take them out in another bowl.
Mix the two types of cheese with the chopped dill and the chopped basil leaves, as well.
Add the two egg whites, a tablespoon of cream and mix well.
Turn the oven to 180 degrees to bake the delicious appetizer tart with cheese and leeks.
Remove the dough from the fridge and spread it evenly in the shape of a tart, both at the base and on the sides.
My tart shape is 30 cm in diameter.
Prick the dough with a fork from place to place and spread the cheese composition evenly.
Place the leek slices on the edges, gently dipping them into the cheese composition.
Then, also in the form of a chorus, we stick cherry tomatoes and tomatoes in the composition.
In the center, we will make small depressions and break the quail eggs there.
Sprinkle a little oregano on top and bake the appetizer tart for 20 minutes at 180 degrees.
We make sure that the eggs do not bake very much, but that the yolk remains soft.
Let it cool, decorate it with fresh basil leaves and slice it.
We can serve it with a cup of milk or yogurt.