Fruit recipes
Ingredients (for four persons):
For the dough:
480 g of spelt flour (type 630)
3 tablespoons olive oil
2 teaspoons salt
Flour to roll out the dough
For the topping:
250 g of blueberries
14 sprigs of rosemary
600 g of courgettes
50 g of Parmesan cheese
200 g of cream cheese
Freshly ground pepper
2 tablespoons olive oil
to drizzle on the tarte
Preparation
For the dough, knead the flour, oil, salt and 135 ml of water in a bowl to form a smooth dough. If possible, let the dough rest for an hour, wrapped in plastic film.
Divide the dough in two portions and roll out each portion on a bit of flour to form an oval flat cake. Put the flat cakes on 2 baking trays covered with baking paper. Preheat the oven to 240 °C (fan oven 220 °C, gas level 6).
For the topping, wash the rosemary and finely chop two sprigs. Wash and clean the courgettes, cut them lengthwise into thin slices. Select, wash and dab the blueberries. Finely grate the Parmesan cheese.
Coat the two flat cakes with the cream cheese. Sprinkle the chopped rosemary and half of the Parmesan over the dough. Add the sliced courgettes, blueberries and the rest of the grated Parmesan. Decorate with the remaining rosemary sprigs and season with salt and pepper.
Place the oven rack upside down on the bottom of the oven. Put the baking trays one after the other on the oven rack and bake the tartes for approx. 12 minutes until crispy. Take them out, drizzle some olive oil on the tartes before serving.
Ingredients (for six servings)
3 apples (approx. 600 g)
125 g cane sugar
1 tea spoon cinnamon
50 ml apple juice
1 tea spoon organic lemon zest
50 g butter (at room temperature)
4 eggs
500 g low-fat curd
75 g hard wheat semolina
1 table spoon tea spoon baking powder
Butter to grease the cake pan
Preparation:
Cut the apples into quarters, peel them, remove the pips and cut the apples into cubes. Bring the apple juice, 25 g of sugar and the cinnamon to the boil, add the apple cubes and stew at medium heat for about 10 minutes. Stir the butter, 50 g of sugar and the lemon zest in a mixer for approx. 5 minutes, until the mass is creamy. Separate the egg whites from the yolks, add the yolks one by one to the mass. Fold in the low-fat curd, semolina and baking powder. Beat the egg whites in another bowl until frothy, add the remaining sugar, whisk until stiff and fold into the curd mixture.
Put the apples in a greased cake pan or arrange them between 6 oven-safe glasses or cups. Cover with the curd mixture and bake for 30 - 35 minutes on the middle rack of the pre-heated oven at 180 °C (fan oven 160 °C, gas: level 2 - 3).
