look what I am and a beautiful island of
a Celina to make a fantastic veggie tart
yes
vegetable tart with my very good friend
Bartoli you’re gonna love it it is so
simple to make and so tasty first of all
you need 225 grams of flour you need 100
grams of Bertolli with butter and olive
oil it’s much easier to work especially
when you make a pastry because it’s not
that hard so you mix them together you
mix it well a little pinch of salt then
again you mix it but you have to work
him a little bit you can see look at
that it’s become like a scent then use
couple tbsp of water just to regroup it
grab them all together empty on the
table and then start to use it like you
might pasta you can see the way it’s all
together that’s done it took me a minute
give me that
press it to real group it now I need to
wrap this in a cling film and put them
inside the fridge to rest for least half
an hour rich another one is coming magic
this is stayed in the freezer for about
half an hour so easy just press him your
ends turn the other side as well when
you roll round pastry always make sure
then you roll it around no squared now
it’s done let’s roll it out so easy you
can see when you use Bertolli with
butter and olive oil you don’t need any
flour underneath it because it won’t
stick beautiful roll it out that real
group him again
rub it rolling it fantastical then you
get a king
film on top and roll it out try to
adjust it don’t be afraid to patch it up
the excess one the other on the side
like this bit easier just to remove it
now less blind bake it for about 10
minutes
it’s time to do the filling so I just
grilled some aubergines and it – onion
let’s get a paper cut it lens way we cut
a knob it’s about 50 grams then just go
straight in then you start with the
onion just cook them up a little bit now
it’s time to put the roast paper inside
this lovely juice just trading is only
take about a couple of minute to three
minutes Selena
where all the capers grow so you can
handful
squeeze them a little bit and then
straight in fantastic stir them a little
bit you put a little bit of oregano that
give it a lovely smell aroma and flavor
give master let’s get it a little bit of
a chili just to remove the top you break
it I will put inside the about half cut
him a very fine basil there’s about
three large leaves the smell when I cut
is unbelievable
just put them inside then mix all
together now let assembler the tart just
put the filling inside
[Music]
just spread them all around another
color and now we do the aubergines just
everywhere make sure you cover the
corners that’s done fantastic we’re
gonna make the mix now for first of all
you need 2/3 old egg crack it mix the
two hundred milliliter of a milk just
pour all inside keep mixing little pinch
of salt because some beautiful salted
ricotta look at that unbelievable great
inside about 50 grams just feeling a mix
now this is unsold to record just break
it your end is hundred grams so good mix
again pull them on top all the mix now
we have to bake this one for about 25 to
30 minutes 180 let’s see what happened
oh my god it is incredible look at this
look at this now I need a little bit
more of this wonderful mussels to
celebrate it few capers and this is
Italian vegetable tart and was a joy now
it’s time to taste this
oh my god
again the onions I get the paper a
little bit of chili as well the Bassel
the capers but a pastry explode inside
your mouth try to make him because it’s
so good I would go and enjoy do you know
why she is the best product love you
[Music]
a Celina to make a fantastic veggie tart
yes
vegetable tart with my very good friend
Bartoli you’re gonna love it it is so
simple to make and so tasty first of all
you need 225 grams of flour you need 100
grams of Bertolli with butter and olive
oil it’s much easier to work especially
when you make a pastry because it’s not
that hard so you mix them together you
mix it well a little pinch of salt then
again you mix it but you have to work
him a little bit you can see look at
that it’s become like a scent then use
couple tbsp of water just to regroup it
grab them all together empty on the
table and then start to use it like you
might pasta you can see the way it’s all
together that’s done it took me a minute
give me that
press it to real group it now I need to
wrap this in a cling film and put them
inside the fridge to rest for least half
an hour rich another one is coming magic
this is stayed in the freezer for about
half an hour so easy just press him your
ends turn the other side as well when
you roll round pastry always make sure
then you roll it around no squared now
it’s done let’s roll it out so easy you
can see when you use Bertolli with
butter and olive oil you don’t need any
flour underneath it because it won’t
stick beautiful roll it out that real
group him again
rub it rolling it fantastical then you
get a king
film on top and roll it out try to
adjust it don’t be afraid to patch it up
the excess one the other on the side
like this bit easier just to remove it
now less blind bake it for about 10
minutes
it’s time to do the filling so I just
grilled some aubergines and it – onion
let’s get a paper cut it lens way we cut
a knob it’s about 50 grams then just go
straight in then you start with the
onion just cook them up a little bit now
it’s time to put the roast paper inside
this lovely juice just trading is only
take about a couple of minute to three
minutes Selena
where all the capers grow so you can
handful
squeeze them a little bit and then
straight in fantastic stir them a little
bit you put a little bit of oregano that
give it a lovely smell aroma and flavor
give master let’s get it a little bit of
a chili just to remove the top you break
it I will put inside the about half cut
him a very fine basil there’s about
three large leaves the smell when I cut
is unbelievable
just put them inside then mix all
together now let assembler the tart just
put the filling inside
[Music]
just spread them all around another
color and now we do the aubergines just
everywhere make sure you cover the
corners that’s done fantastic we’re
gonna make the mix now for first of all
you need 2/3 old egg crack it mix the
two hundred milliliter of a milk just
pour all inside keep mixing little pinch
of salt because some beautiful salted
ricotta look at that unbelievable great
inside about 50 grams just feeling a mix
now this is unsold to record just break
it your end is hundred grams so good mix
again pull them on top all the mix now
we have to bake this one for about 25 to
30 minutes 180 let’s see what happened
oh my god it is incredible look at this
look at this now I need a little bit
more of this wonderful mussels to
celebrate it few capers and this is
Italian vegetable tart and was a joy now
it’s time to taste this
oh my god
again the onions I get the paper a
little bit of chili as well the Bassel
the capers but a pastry explode inside
your mouth try to make him because it’s
so good I would go and enjoy do you know
why she is the best product love you
[Music]
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