Very tasty and light, only good for dinner. At least we all like it, that's why I do it quite often!
- 1 large pumpkin or 2-3 small ones
- 1 carrot
- 1 onion
- 200 g salted cheese
- 100 g grated mozzarella
- 4 eggs
- 130 g flour
- 50 ml oil
- 1 teaspoon baking powder
- salt, pepper to taste
Preparation time: less than 90 minutes
RECIPE PREPARATION Pumpkin and cheese tart:
Peel a squash, grate it and squeeze the juice. We do the same with the carrot.
Finely chop the onion, then mix all the vegetables in a bowl. Grate the cheese, add it to the vegetables together with the mozzarella. Beat eggs with a little salt and add to the composition together with the oil.
At the end, add the flour mixed with baking powder, season with salt (not much, don't forget that the cheese is already salty) and pepper and pour everything into a tray lined with baking paper. Bake on the right heat for about 40 minutes, until nicely browned.
It is best cut when cold. Good appetite!
Gözleme with cheese and pumpkin
Gozlemele, are some Turkish dishes, which in direct translation means & # 8222pocket & # 8221. They are a kind of pies with different fillings (meat, cheese, vegetables, etc.), baked on a hot plate. The first time we ate at our seaside, at Neptune to be exact. They were prepared by the Turks on the side of the road. An uncle was selling them and behind them were 2-3 women, one of them being inevitably a centenarian, who spread the dough, filled it and roasted it on a large, concave hob.
I was conquered, and of course, I had to try too! The dough is extremely simple to make, and fast. It contains only flour, salt, a little oil and water! Without growth agents, without a lot of kneading, it is probably the simplest dough you can make!
As I said, the filling can be anything, depending on your preferences. I did with what I had around the house, that is, sheep and pumpkin.
- 250 g flour
- 2 tablespoons olive oil
- hot water, so as not to burn by hand
- telemea of purebred sheep
- peeled zucchini and seeds and cut into thin sticks
- salt, pepper, cinnamon powder, a little olive oil
First the dough is made. Mix the flour with the salt and sift. The oil is mixed with a little water, and put over the flour. Mix and fill with water, little by little, until you get a soft and elastic dough that does not stick. Then leave the dough covered, to rest, for 20 minutes.
For the filling, mix the zucchini with the salt, pepper, cinnamon and oil to make the zucchini slightly greasy. Leave to soak for 15-20 minutes. Then drain the liquid you leave, and mix with grated cheese. I did not give exact quantities because the proportions depend on tastes. The idea is to have more cheese than pumpkin.
From the dough, 3-4 sweet marmalades are obtained. You can make them smaller and bigger. Divide the dough evenly, into 4 or more pieces, and spread a thin circle. Fill half with cheese and pumpkin and fold to obtain a crescent. To stick better you can grease the edges with cold water.
Grease the top with a little olive oil. Heat a frying pan or hob, as hard as possible, and place the goggle with the oiled side down. Leave until golden brown, grease the top with oil and turn on the other side. When it has browned and here it is ready! I ate the sweet potatoes with tomatoes, but it goes great with some yogurt! An honorable Turkish feast! Good appetite!
PUMPKIN CAKE AND CHEESE
Mix the zucchini, cheese, eggs, rice, onion, garlic, greens, salt and pepper.
A mixture comes out like this:
We put the mixture in a greased pan (I made it in a yena bowl).
Cut the tomatoes into slices and the green pepper
(I didn't have bell peppers and I put some hot green peppers) and decorate on top.
Pour the milk over it to cover the pumpkin mixture
Therefore, the amount of milk can be variable.
Sprinkle black and white sesame seeds on top (I put flax seeds instead of black).
Bake in the oven for 40 & ndash 50 minutes until slightly browned on the edges
(my oven doesn't brown much above & hellip).
Cheesecake with pumpkin
Cheese and pumpkin tarts-a tasty appetizer prepared from salted tender dough, with butter, slices of zucchini and red capsicum and two types of cheese. A fluffy cheese with an intense sour cream taste and a very lightly salted cow's milk, both from Delaco- Fan Branza.
The tarts are very easy to make, especially since the dough can be prepared in advance and kept in the fridge and the cheese filling is a simple one that is prepared in a few minutes. From the quantities given by me it comes out somewhere at 14-16 pcs, now it also depends on what shapes you use.
Click on the link for more appetizer recipes .
Cheese and Pumpkin Tarts-Ingredients
125 g butter 82% fat
250 g flour
60-80 ml of cold water
a pinch of salt
140 g fluffy cheese with sour cream-Delaco
140 g telemea of cows-Delaco
red capsicum slices
Tart shapes with a diameter of 4 cm
Cheesecake and pumpkin- Preparation
Put the cold butter cut into pieces in a food processor, add salt and flour and mix for a minute until the dough looks like crumbs.
Release the robot again and pour the water into the wire until the dough begins to gather to form a homogeneous dough.
Pour the dough on a plate sprinkled with flour, spread it on a sheet and cut it into circles.
Place the dough in molds and let the molds cool for 10 min.
Cut small pieces of baking paper that we place over the dough from the molds, put beans or rice on top to keep the dough preset and bake the tarts for three quarters in the preheated oven at 180 degrees C.
After the tarts are baked, remove and remove the paper from above them.
Grate the telemea cheese or grind it with a fork, add the fluffy cheese, egg, pepper, chili (you can also add dill or finely chopped green onion stalks, if you like) mix and then fill the tarts with it.
Cheesecake and Pumpkin-Assembly
Put in each tart a tablespoon of ready-made cheese, place on top of slices of green zucchini cut in half and slices of capsicum, then put in the preheated oven at 180 degrees C until the cheese is lightly browned on top.
Remove and allow to cool before consumption.
Brown Sugar-Butternut Pumpkin Tart
Preheat the oven to 450 ° F. Prepare rich pastries. On a lightly flowered surface, roll a pastry into a 13x10 inch rectangle. Transfer to an 11x8x1 inch pan with a removable bottom. and press the sides of the tray. Cut the edges even with the edge of the pan. Place the pan on a baking sheet. Pastry line with double foil thickness. Bake for 8 minutes. Remove the foil. Bake for 4 more minutes or until pastry is set and dry. Set aside to cool slightly. Reduce the oven temperature to 400 ° F.
In a 12-inch skillet, melt the butter over medium heat. Add brown sugar, salt and 1/2 teaspoon nutmeg. Cook and mix until combined and baked. Add the zucchini and cook for 5 minutes, stirring frequently. Use the hooks to remove the zucchini from the pan, arranging the slices in 2 rows lengthwise over the pastry. Lick over any remaining sauce. Sprinkle with 1 tablespoon coarse sugar.
Bake, uncovered, for 15 minutes. Sprinkle with cheese. Bake for 5 more minutes or until the pastry is golden and the zucchini is tender. It cools slightly.
For the nutmeg cream, in a medium-cooled mixing bowl, combine the whipped cream and the remaining 1 tablespoon sugar and 1/4 teaspoon nutmeg. Beat with the electric mixer on medium speed or with a large whisk until soft peaks form.