{"id":592,"date":"2010-09-10T16:42:23","date_gmt":"2010-09-10T14:42:23","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=592"},"modified":"2019-10-19T15:22:39","modified_gmt":"2019-10-19T13:22:39","slug":"tourte-au-chevre-frais-et-aux-epinards","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/tourte-au-chevre-frais-et-aux-epinards\/","title":{"rendered":"Tourte au ch\u00e8vre frais et aux \u00e9pinards"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 4 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">500g de p\u00e2te feuillet\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">300g de ch\u00e8vre frais (Chavroux ou \u00e9quivalent) ou fromage frais de vache ou de brebis<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50g de parmesan<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3 oeufs + 1 jaune pour la dorure<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">450g d\u2019\u00e9pinards en branches surgel\u00e9s<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50g de pignons de pin<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">30g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">Sel-poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_5\">Pr\u00e9paration :<\/p>\n<p class=\"paragraph_style_4\">Faire griller les pignons de pin dans une po\u00eale \u00e0 sec (\u00e0 surveiller).<\/p>\n<p class=\"paragraph_style_4\">Faire d\u00e9congeler les \u00e9pinards et bien les \u00abessorer\u00bb.<\/p>\n<p class=\"paragraph_style_4\">Faire fondre le beurre dans une po\u00eale, y ajouter les \u00e9pinards, remuer jusqu&rsquo;\u00e0 ce qu\u2019ils aient perdu toute leur eau, ajouter l\u2019ail + sel + poivre.<\/p>\n<p class=\"paragraph_style_4\">Dans un saladier, battre les oeufs (1mn), ajouter les \u00e9pinards, le fromage de ch\u00e8vre, le parmesan, les pignons de pin, v\u00e9rifier l\u2019assaisonnement. Foncer un moule \u00e0 tarte avec la p\u00e2te feuillet\u00e9e, verser au centre la pr\u00e9paration aux \u00e9pinards.<\/p>\n<p class=\"paragraph_style_4\">Etaler le reste de la p\u00e2te feuillet\u00e9e. Recouvrir la tourte en pin\u00e7ant les deux bords de p\u00e2te pour bien souder la tourte. Badigeonner le dessus avec la dorure : un jaune battu avec 2 cuill\u00e8res \u00e0 soupe d\u2019eau froide.<\/p>\n<p class=\"paragraph_style_4\">Enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 210\u00b0 (th 7) pendant 3 mn. Il faut que la tourte soit bien dor\u00e9e. Servir tr\u00e8s chaud.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes Ingr\u00e9dients : 500g de p\u00e2te feuillet\u00e9e 300g de ch\u00e8vre frais (Chavroux ou \u00e9quivalent) ou fromage frais de vache ou de brebis 50g de parmesan 3 oeufs +&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/tourte-au-chevre-frais-et-aux-epinards\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tartes-tourtes-et-quiches"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=592"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/592\/revisions"}],"predecessor-version":[{"id":1470,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/592\/revisions\/1470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}