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<\/a><\/p>\nl Switch language for recipe in French l<\/strong><\/span><\/h4>\nGluten free spring tarte<\/h4>\n
Preparation time: 30 min, cooking time: 30 \u00e0 40 min<\/p>\n
GF dough<\/h4>\n
[ingredients title=”Ingredients”]<\/p>\n
\n- 100g gluten free flour mix<\/li>\n
- 80g riz flour<\/li>\n
- 30g hazelnut or almond powder<\/li>\n
- 2tbsp olive oil<\/li>\n
- 1 egg<\/li>\n
- 40ml water<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
Cream<\/h4>\n
[ingredients title=”Ingredients”]<\/p>\n
\n- 1 large brocolis cut and boiled for 5 minutes<\/li>\n
- 1 large handful of green peas<\/li>\n
- 150g diced ham<\/li>\n
- 4 eggs<\/li>\n
- 250ml light cream<\/li>\n
- 200ml tomato sauce<\/li>\n
- 1 handful of grated cheese<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
PR\u00c9PARATION<\/h4>\n\n- Add all the ingredients of the GF dough in the bowl of a mixer and mix at speed\u00a01 until forming a ball. If the paste is too dry add a little bit of water gradually. Otherwise, if the dough is too wet add a little bit of flour.<\/li>\n
- Spread the dough until you get the desired size for your mold.<\/li>\n
- Place the baked broccoli bouquets on the bottom of the pie.<\/li>\n
- In a frying pan fry the ham slices in a tiny bit of oil and add the peas to make them just thaw quickly.<\/li>\n
- Place on a broccoli-covered pie.<\/li>\n<\/ul>\n
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<\/a><\/p>\n\n- Sprinkle with some cheese.<\/li>\n
- In a bowl, combine the eggs with the cream and the tomato sauce. Salt and pepper.<\/li>\n
- Pour the mixture over the vegetable-covered pie.<\/li>\n
- Sprinkle with remaining emmental.<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
Cream<\/h4>\n
[ingredients title=”Ingredients”]<\/p>\n
- \n
- 1 large brocolis cut and boiled for 5 minutes<\/li>\n
- 1 large handful of green peas<\/li>\n
- 150g diced ham<\/li>\n
- 4 eggs<\/li>\n
- 250ml light cream<\/li>\n
- 200ml tomato sauce<\/li>\n
- 1 handful of grated cheese<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
PR\u00c9PARATION<\/h4>\n
- \n
- Add all the ingredients of the GF dough in the bowl of a mixer and mix at speed\u00a01 until forming a ball. If the paste is too dry add a little bit of water gradually. Otherwise, if the dough is too wet add a little bit of flour.<\/li>\n
- Spread the dough until you get the desired size for your mold.<\/li>\n
- Place the baked broccoli bouquets on the bottom of the pie.<\/li>\n
- In a frying pan fry the ham slices in a tiny bit of oil and add the peas to make them just thaw quickly.<\/li>\n
- Place on a broccoli-covered pie.<\/li>\n<\/ul>\n<\/a><\/p>\n
- \n
- Sprinkle with some cheese.<\/li>\n
- In a bowl, combine the eggs with the cream and the tomato sauce. Salt and pepper.<\/li>\n
- Pour the mixture over the vegetable-covered pie.<\/li>\n
- Sprinkle with remaining emmental.<\/li>\n<\/ul>\n