Birds are still not on the wire, trees are still full of green leafs and these last summer days are still hot and bright! Last weekend I spent with my family again and I fully enjoyed these free moments. I walked in the forest and enjoyed the generosity of our garden. It is so full of plants and trees, but I like it this way, wild and free.
Before first September rains ruin all green shades and leafs become soggy and loose their form, the garden is still offering all its richness of colours and flavours. This year the production of tomatoes was enormous, even these small cherry tomatoes continued to ripen day after day and while walking in the garden it was impossible not to eat some directly form the plant.
These little red balls are so interesting and decorative and their intense redness gives warm touch to every dish. Some of them are already frozen and I will use them during winter months added to a vegetable or legume soup. What I have prepared now is a kind of union between frittata and quiche with some cheese, little mint and greek yogurt. Practically I have opened my fridge and invented something that turned good and tasty.
FOR THE CRUST*:
100 gr of whole wheat flour
100 gr of all-purpose flour
125 gr of butter
50 ml of cold water
salt
Combine flour, little salt and butter and knead adding cold water little by little. Allow the dough to rest in the refrigerator about 30 minutes.
*this is basic recipe, but you can reduce the quantity of ingredients, you can even store the surplus of the dough in refrigerator for several days or even deep freeze the dough.
FOR THE FILLING:
1 egg
1 tablespoon of greek yogurt
salt and pepper
some mint leafs cut in small peaces
some scamorza cheese cut into little cubes
mini cherry tomatoes cut in half
Mix the egg, yogurt and spices, add cheese to the mixture.
Roll the dough and coat with it the baking pan (or small single pans), add the egg mixture into the dough and put tomatoes on top with the cut side up.
Bake 30 minutes in the preheated oven at 180°C
PER LA CROSTA*:
100 gr di farina integrale
100 gr di farina 00
125 gr di burro
50 ml di acqua fredda
sale
Unire le farine, poco sale e il burro e impastare aggiungendo l’acqua poco alla volta. Far riposare l’impasto nel frigorifero per circa 30 minuti.
*questa è la ricetta base, la quantità degli ingredienti si può ridurre, altrimenti si può conservare la pasta avanzate in frigorifero per diversi giorni, oppure si può anche surgelare la pasta.
PER IL RIPIENO:
1 uovo
1 cucchiaio di yogurt greco
sale e pepe
qualche foglia di menta sminuzzata
poca scamorza tagliata a cubetti
mini cherry pomodorini tagliati a metà
Sbattere l’uovo e lo yogurt, aggiungere i sapori e la scamorza.
Stendere la pasta e rivestire con essa la pirofila da forno (o le formine monoporzione), riempire la pasta con il ripieno ed infine sistemare in cima i pomodorini con la parte del taglio verso l’alto.
Infornare per 30 minuti nel forno preriscaldato a 180°C
OMLET OD MINI CHERRY RAJČICA I SCAMORZA SIRA U KORI OD INTEGRALNOG BRAŠNA
ZA KORU*:
100 gr integralnog brašna
100 gr višenamjenskog brašna
125 gr maslaca
50 ml hladne vode
sol
Sjediniti brašno, malo soli i maslac i zamijesiti tijesto postepeno dodavajući vodu. Ostaviti da se tijesto odmara u hladnjaku 30 minuta.
*ovo je osnovni recept, možete smanjiti količinu sastojaka, a i čuvati preostalo tijesto u hladnjaku nekoliko dana ili tijesto zalediti.
ZA PUNJENJE:
1 jaje
1 žlica grčkog gustog jogurta
soi i papar
nekoliko usitnjenih listića mente
malo scamorza sira na komadiće
mini cherry rajčice prerezane na pola
Mutiti jaje i jogurt, dodati začine i scamorza sir.
Razvaljati tijesto i njime obložiti pleh za pečenje (ili pojedinačne kalupe), uliti smjesu od jaja u tijesto i po površini poslagati rajčice sa stranom reza prema gore.
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