In incercarea de a pune in valoare faina integrala de secara de la Enache – Morarit, am pregatit o reteta care sa imbine savoarea traditiei cu o nota de rafinament. Aceasta tarta rustica, cu pere dulci, gorgonzola cremoasa si nuci crocante, este ideala pentru a impresiona la orice masa festiva. Ma bucur sa particip la acest concurs care pune accent pe ingrediente de calitate si pe creativitatea culinara. Fainurile Enache – Morarit sunt cheia texturii perfecte a acestui preparat, iar combinatia de secara integrala si faina de grau tip 550 asigura un aluat fraged si aromat. Te invit sa descoperi reteta mea de tarta rustica cu faina de secara, pere si gorgonzola sa te lasi inspirat de gustul autentic pe care il ofera produsele Enache – Morarit.
🎬 Jump to Video 🇬🇧 Jump to English version
INGREDIENTE (pentru 6 portii)
- 200 grame faina integrala de secara de la Enache – Morarit
- 300 grame faina de grau tip 550
- 300 grame pere
- 200 grame gorgonzola
- 50 grame nuci
- 80 grame unt
- 200 ml apa
- 1 lingurita zahar
- 20 grame drojdie proaspata
- 1 lingurita sare
Intr-o craticioara, topim 20 de grame de unt, apoi adaugam perele taiate in bucati de aproximativ 3 cm. Gatim perele la foc mediu timp de 5 minute, dupa care le scurgem si le lasam deoparte.
Intr-un bol, combinam apa, zaharul, drojdia, faina de grau, faina de secara, 20 de grame de unt si sarea. Framantam aluatul manual sau folosind un mixer. Incorporam apoi perele, framantand usor pana sunt distribuite uniform. Transferam aluatul intr-un bol uns cu putin ulei si il lasam la dospit intr-un loc cald, timp de o ora.
Ungem o forma termorezistenta cu 10 grame de unt si rasturnam aluatul dospit. Il nivelam si formam mici adancituri in suprafata acestuia. Distribuim uniform bucatele de gorgonzola si 30 de grame de unt taiat cubulete. Acoperim forma cu un prosop si lasam aluatul la dospit inca 30 de minute. La final, presaram nuci tocate grosier si coacem in cuptorul preincalzit la 180°C timp de 45 de minute.
Servim tarta rustica cu pere si gorgonzola calda, alaturi de un platou cu mezeluri si branzeturi.
Detaliile video ale retetei:
Daca v-a placut Tarta rustica cu faina de secara, pere si gorgonzola, va invit sa incercati si:
English version
Rustic Tart with Rye Flour, Pears, and Gorgonzola
In an effort to showcase the whole rye flour from Enache – Morarit, I created a recipe that combines the rich flavors of tradition with a touch of sophistication. This rustic tart, featuring sweet pears, creamy Gorgonzola, and crunchy walnuts, is perfect for impressing at any festive meal. I’m delighted to participate in this contest that emphasizes high-quality ingredients and culinary creativity. The flours from Enache – Morarit are the key to the perfect texture of this dish, and the combination of whole rye flour and wheat flour ensures a tender and flavorful dough. I invite you to explore my recipe for Rustic Tart with Rye Flour, Pears, and Gorgonzola and be inspired by the authentic taste that Enache – Morarit products bring.
INGREDIENTS (for 6 servings)
- 200 grams whole rye flour from Enache – Morarit
- 300 grams type 550 wheat flour
- 300 grams pears
- 200 grams Gorgonzola
- 50 grams walnuts
- 80 grams butter
- 200 ml water
- 1 teaspoon sugar
- 20 grams fresh yeast
- 1 teaspoon salt
In a saucepan, melt 20 grams of butter, then add the pears cut into approximately 3 cm pieces. Cook over medium heat for 5 minutes, then drain and set aside.
In a bowl, combine water, sugar, yeast, wheat flour, rye flour, 20 grams of butter, and salt. Knead the dough by hand or using a mixer. Gently fold in the pears, kneading lightly until evenly distributed. Transfer the dough to an oiled bowl and let it rise in a warm place for 1 hour.
Grease a heat-resistant baking dish with 10 grams of butter and transfer the risen dough into it. Level the dough and create small dimples on its surface. Distribute pieces of Gorgonzola and the remaining 30 grams of cubed butter evenly over the top. Cover the dish with a towel and let the dough rise for another 30 minutes.
Sprinkle coarsely chopped walnuts over the tart and bake in a preheated oven at 180°C (356°F) for 45 minutes.
Serve the rustic tart warm, paired with a platter of charcuterie and cheeses.
If you enjoyed this Rustic Tart with Rye Flour, Pears, and Gorgonzola, you might also like Tart with Figs, Ricotta and Camembert, Chicken, Leek and Mushroom Tart or Salted Tart with Camembert and Pear.
ENJOY OUR RIDE!
- Mousse de avocado cu ricotta si oua
- Tava rustica cu cartofi, carnati si ochiuri cu telemea
- Pasta de sunca
- Ciorba taraneasca de perisoare
- Pate de ciuperci