New recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Countertop-mix the egg whites with a pinch of salt, add the sugar and mix well and then add the yolks one by one, mixing after each one. Mix the flour with the baking powder, vanilla sugar, add over the egg composition, add the melted and cooled butter, the compote and mix. Pour the composition into a greased pan lined with flour. Bake until it passes the toothpick test. Let it cool very well.

Filling-mix the cream with the sugar, then add the cheese and vanilla essence (if we want sweeter we will add powdered sugar) and mix well. Refrigerate until the top is ready.

Place the top in a tray with removable walls, syrup a little and then add the cream cheese and let it cool for 30 minutes.

Meanwhile, prepare the jelle cake sachet according to the instructions on the sachet (I used compote instead of water), let it cool a bit and then add it over the cream cheese and refrigerate until it hardens. Decorate as you like (I decorated with apples)

Similar recipes:

Goat cheese tart

Goat cheese tart prepared with Chevre cheese and seasoned with basil or oregano and thyme

Cake with cottage cheese

Tart with cottage cheese, baked with cheese filling, eggs, semolina, grated lemon peel and raisins

Seafood tart

Tart with seafood mix and sauce prepared with tabasco sauce, shrimp, white fish fillets and shells

Tart with tomatoes and cheese

I'm a big tomato lover. As I share recipes with you, you will notice for yourself. I add them to almost any food, I love to make even tomato jam. That's why I chose this recipe to represent a simple, but very tasty tart, with several types of tomatoes.


  • 20 g of yeast
  • 1 teaspoon sugar
  • 300 ml of lukewarm water
  • 75 ml olive oil
  • 450 g flour 650
  • 1 triangle of brie cheese
  • 100 g of grated mozzarella
  • 1 clove of garlic
  • 1 baby yellow carrot
  • 1 teaspoon of balsamic vinegar
  • salt pepper
  • assorted tomatoes (5-6 cherries, 1 kumata tomato, 1 regular tomato, one green tomato)
  • kalamata olive paste
  • 1 egg yolk to grease the edges
  • Sesame seeds

To prepare the dough I rubbed the yeast with a teaspoon of sugar, I added lukewarm water, olive oil and half the amount of flour. I kneaded a little until I incorporated the flour, then I added the salt and the rest of the flour. The whole process took 15 minutes and I got a ball of dough that I put in a tall bowl previously greased with olive oil. I covered it and let it sit quietly in a warm place for an hour and a half.

While the dough was growing, I took care of the filling. I grated mozzarella, cleaned the brie cheese and broke it into pieces. I sliced ​​the tomatoes, carrots and garlic. I put all the ingredients in a bowl seasoned with salt, olive oil, pepper and a teaspoon of balsamic vinegar. I left them for about half an hour, after which I drained the excess juice left by the tomatoes. I heated the oven to 180 degrees without ventilation. When the dough has risen as you can see, I spread it in a circle on the table with a little flour.

I greased it with kalamata olive paste (this is how these beautiful tomatoes inspired me, they sent me to Greece) then I sprinkled grated mozzarella and brie cheese cubes. I placed the tomatoes, carrots, garlic and lightly folded the edges.

I greased the edges with egg yolk, sprinkled black and white sesame seeds and baked with it!

Bake for about 45 minutes (but keep an eye on it after 30) until the edges are browned. I've made one in the meantime, it's so good!

It took
400 g flour
4 yolks
4 tablespoons powdered sugar
100 g butter
1 baking powder
vanilla sugar
750 g of cottage cheese
5 eggs
2-3 tablespoons gray
100 g old powder

Dough-mix the butter with the sugar, then add the yolks and mix.
Mix the flour with the baking powder and the vanilla sugar, and add over the butter composition, knead an elastic crust.
Cover and set aside while we prepare the filling.

Filling & # 8211 mixing eggs with sugar and then adding cheese and raisins (which I kept in essence before)
We spread the crust in a thin sheet and place it in the tray lined with baking paper (we also cover the walls with the tray).

Sprinkle semolina on top and add the cheese filling.
Put the tray in the oven until it browns nicely, let it cool in the tray for about 10 minutes.

Try this VIDEO recipe too

Cheesecake - Recipes

  • Servings: 6 People
  • Preparation time: 20min
  • Cooking time: 50min
  • Difficulty: Easy

The tart with cow and apricot cheese is my favorite tart, I prepare it especially in summer because I can use fresh seasonal fruits. Apricots can be replaced with peaches, nectarines, cherries or cherries. It is a fragrant dessert, it is made quickly and can be kept in the refrigerator until the next day. Equally good and flavorful is this recipe for Tart with sweet cheese and raspberry sauce


  • Ingredients for tart dough
  • 150g flour
  • 1 teaspoon baking powder
  • 120g old
  • 1 or
  • 1 pinch of salt
  • 100g cold butter with 82% fat, from the fridge
  • Ingredients for the cheese composition
  • 500g cow's cheese, I used Delaco cow's cheese
  • 150g sugar
  • 3 eggs
  • 1/2 sachet vanilla sugar (optional)
  • Furthermore
  • 5-6 larger sliced ​​apricots, without seeds, to put on top

Method of preparation

  1. Preheat the oven to 170 ° C
  2. In a kneading bowl put the ingredients for the tart, no matter the order and knead together with the cold butter cut into slightly smaller cubes until the dough for the tart is homogeneous and can be easily worked, then shape it into a ball
  3. On the work surface we sprinkle flour, we put the dough we sprinkle flour on top of the dough and we spread it with the rolling pin in a round shape, we used a tray for tart with a diameter of 30x3,5cm
  4. Prick the dough with a fork from place to place and put it in the oven for ten minutes, in the electric oven the first step below
  5. After 10 minutes, take the tray out of the oven and prepare the cheese composition
  6. Delaco cow's cheese is a creamier cheese and can be easily mixed with a fork or spoon without the need to use a mixer. Mix the cheese with the eggs and sugar for a few minutes until the composition becomes slightly fluid then pour over the tart dough, spread over the entire surface of the tray and place the sliced ​​apricots on top.
  7. The tart with cottage cheese is baked for 50 minutes at 180 ° C, preheated oven

Cheese and spinach tart

In a bowl put flour (both types), diced butter, salt and baking powder.
Mix by hand until you get a homogeneous dough and add cold water just enough to get a smooth, malleable, non-sticky dough, with a consistency similar to plasticine.

Cover the bowl and let it cool until we take care of the filling.

Put boiling water in a bowl.
Wash the spinach leaves well and when the water boils we put them in the bowl for a few minutes (2-3) just enough to soften.
We take them out in a strainer and let them drain.
Beat eggs with a fork, add cheese (you can put telemea, bellows, beef, cheese), flour and baking powder, sour cream and a little grated nutmeg and mix.

Grease the tart pan with butter, remove the dough from the cold (stop a little dough for knitting on the edge) and spread a round sheet with the rolling pin and put it in the tray, lining the tray completely.
Prick the dough with a fork and put the tray in the preheated oven for 5 minutes, during which time we spread the rest of the remaining dough, cut it into strips and form the braid on the edge.

Remove the tray from the oven, put the filling, braid, the remaining pieces of dough and grease with egg.
Put the tray back in the oven and let it brown nicely.
We serve hot tart.

Tart with four kinds of cheese

We all love salty tarts. All the more so, a cheese tart will please the whole family.

If there is something else, the meat is guaranteed

  • countertop
  • 300 gr of flour
  • 100 gr corn flour
  • 100 gr butter
  • 1/2 teaspoon salt
  • cold water
  • Filling
  • 200 gr mascarpone
  • 100 gr cheese in wax (or 100 gr cheese with less fat)
  • 100 gr parmesan
  • 100 gr cow's cheese
  • chopped green dill
  • 4 eggs
  • 100 gr sour cream
  • 150 gr ham
  • salt
  • pepper
  • nutmeg
  • butter to grease the bowl
  • a tablespoon of flour

In a bowl put wheat flour, corn flour, diced cold butter and salt and quickly knead a dry, crumbly dough by hand.

Then add cold water, just enough to keep a non-sticky, elastic dough, which can be easily spread with the rolling pin but not too soft. Let the bowl cool for at least 30 minutes.

Separate the egg whites from the yolks.

Mix in a bowl all types of cheese, egg yolks, salt, pepper, nutmeg, dill, sour cream and mix.

Add the beaten egg whites to the foam and flour.

Remove the dough from the cold, grease the pan with butter and place a sheet of dough stretched out of 2/3 of the composition.

Place the pieces of ham, pour the cheese mixture and put the tray in the oven for 20 minutes.

Remove and place a grill on top made of the remaining dough and reinsert the tray in the oven. Leave to brown nicely.

We keep the butter at room temperature, from evening until morning.

We crush the biscuits by hand or in a blender, but not for long, so that the flour is not made. In a larger bowl, mix the crushed biscuits with the soft butter and 1/2 lemon peel. Knead well and then put the top in a large tart form with a diameter of 28 cm, after I greased it with a little butter.

Press well by hand or with a spoon and then put the top of the tart in the cold, until we prepare the filling. Mix cream cheese with condensed milk, whipped cream, vanilla bean seeds and the rest of the lemon peel (one and a half lemons). Remove the top from the cold and turn the cheese filling over on the counter, then level the cheese.

Let the tart cool again until we make the Jelly Cake according to the instructions on the envelope (I added a little more vanilla and lemon essence, in jelly. With the help of a spoon we put the jelly on the tart, starting from the middle to the outside.

We then move on to decorating the tart, as we like.

Leave to cool until the next day. that is if you resist, then it is portioned. Have a great appetite!

Tart with salted cheese and Finn Crisp top

Tart with salted cheese and Finn Crisp top. A kind of quiche four cheeses adapted. Filling of 4 cheeses (Parmesan, Gouda, Emmentaler and cheese with blue mold) and top of crispy Finn Crisp bread crumbs.

I was very happy when I received the package from Maresi Foodbroker! A big box full of Finn Crisp. What is it Finn Crisp? It is a crispy Finnish bread, healthy and tasty. It is also sold in our country under 7 types. Read here more about Finn Crisp and see more many recipes in which you can use these slices of crispy bread! We also have one COMPETITION great for you! Details here.

For this recipe I chose Finn Crisp Multigrain. It is part of the series of ultra-thin crispbreads. They are unique on the market. It has a high fiber content but few calories. Helps optimize digestive transit and regulate blood sugar.

In addition to the multi-grain crispy bread, I also chose some types of cheese: Gouda, Emmentaler, Parmesan and Gran Bavarese (with blue mold), some eggs and sweet cream for cooking. From all this I made a wonderful tart with salted cheese. You can use any combination of cheeses you like and you have at hand. Do not be watery, with whey.

You can mount the tart in round or rectangular shapes. My shape is 28 cm in diameter.

Greek cheese tart

1. Fry the oil in a pan, then cook the onion and garlic for 6-7 minutes until soft. Add lettuce and spinach with a pinch of salt. Add the lemon juice, mix well, then remove from the heat. Pour into a bowl, mix the cheese and dill, then season again, if necessary. Allow to cool.

2. Roll the dough on a lightly powdered surface with flour, until it reaches the thickness of a coin, then cut into 4 rectangles of 12 x 8 cm. Mix the remaining edges, then cut into 32 strips of 1 x 12 cm.

3. Divide the filling evenly between the bases, leaving a thin edge, then brush with beaten egg. Place the dough strips diagonally over the tart to form a grill, then brush with beaten egg. Put baking paper in a tray, then place the tarts and let them cool for 30 minutes.

4. Preheat the oven to 200C. Bake the tarts for 30-35 minutes until the dough is golden and crispy. Serve hot or at room temperature.

Simple cake with sweet cheese and raisins

This tart is the kind of cake you can eat with your friends. It turned out delicious, fluffy and fragrant. When I was a child, I fondly remember my grandmother's bread oven. Mix the eggs with the sugar until you get a cream like mayonnaise, then carefully incorporate the cheese and Covalact yogurt. This cheesecake is a wonderful cake! And it is absolutely delicious with apples or pumpkin. Preparation - Sweet pie with raisins and cheese. Put the raisins in a small saucepan and cover them with rum. Pandispan jamila cuisine & # 8211 Edil Coperture em. Clafoutis salted or tart with vegetables and cheese. Mix and add Vapeur Bonduelle broccoli, Telemea cheese and incorporate them carefully.

Gluten Free Broccoli Tart & # 8211 Bonduelle bonduelle. As simple as this pie with cheese and raisins is, it is as tasty and beloved. Explore the panel & bdquoCakes jamila & rdquo created by saintica479 on Pinterest.


  1. Harland

    Great article! Can I post it on my blog?

  2. Nahum

    The perfect answer

  3. Jabin

    I congratulate, this remarkable idea is necessary just by the way

  4. Roger

    It is necessary to be optimistic.

  5. Erebus

    I think very interesting topic. Offer everyone actively participate in the discussion.

  6. Donnelly

    The author is great! So well covered the topic

Write a message