{"id":222,"date":"2022-03-20T19:08:42","date_gmt":"2022-03-20T18:08:42","guid":{"rendered":"http:\/\/amap-lepanierdelatourpenchee.org\/?p=222"},"modified":"2025-09-07T20:38:44","modified_gmt":"2025-09-07T19:38:44","slug":"tarte-aux-blettes","status":"publish","type":"post","link":"https:\/\/lepanierdelatourpenchee.org\/?p=222","title":{"rendered":"Tarte sal\u00e9e aux blettes"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-f56f613f wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-f56f613f wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 kg de blettes<\/li><li>1 gros oignon<\/li><li>huile d&rsquo;olive<\/li><li>sel et poivre du moulin<\/li><li>2 oeufs<\/li><li>2 c \u00e0 soupe de basilic<\/li><li>4 c \u00e0 soupe de cr\u00e8me \u00e9paisse<\/li><li>1 c \u00e0 soupe de farine<\/li><li>2 c \u00e0 soupe de parmesan<\/li><li>200 g de mozzarella<\/li><li>75 g d\u00e9s de jambon<\/li><li>160 g blanc de poulet<\/li><li>1 grosse tomate<\/li><li>1 p\u00e2te feuillet\u00e9e<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Pr\u00e9paration<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Pr\u00e9chauffer le four \u00e0 200 degr\u00e9s Celsius.<\/li><li>Bien laver les blettes, les \u00e9plucher, couper le blanc et le vert en petits morceaux.Dans une po\u00eale avec 1 filet d&rsquo;huile d&rsquo;olive faire revenir le blanc avec l&rsquo;oignon pendant 10 mn.<\/li><li>Ajouter le vert, le sel et le poivre et cuire encore 10 mn.<br>Bien \u00e9goutter.<\/li><li>Dans un saladier battre les \u0153ufs avec la cr\u00e8me, ajouter la farine tamis\u00e9e, le parmesan, le basilic, le jambon et le blanc de poulet coup\u00e9 en petits morceaux.<\/li><li>Couper 5 tranches de mozzarella, et les r\u00e9server. Couper le reste en petits cubes et les ajouter \u00e0 la pr\u00e9paration. Bien m\u00e9langer le tout.<\/li><li>Ajouter les blettes ti\u00e9dies.<\/li><li>Mettre la p\u00e2te dans le moule et y verser la pr\u00e9paration.<\/li><li>Trancher fin la tomate (10 tranches). Couper en 2 les tranches de mozzarella.<\/li><li>Les poser sur la tarte, poivrer, puis couvrir avec la mozzarella.<\/li><li>Cuire 45 \u00e0 50 mn \u00e0 200\u00b0.<\/li><\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 1 kg de blettes 1 gros oignon huile d&rsquo;olive sel et poivre du moulin 2 oeufs 2 c \u00e0 soupe de basilic 4 c \u00e0 soupe de cr\u00e8me \u00e9paisse 1 c \u00e0 soupe de farine 2 c \u00e0 soupe de parmesan 200 g de mozzarella 75 g d\u00e9s de jambon 160 g blanc de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":163,"comment_status":"closed","ping_status":"","sticky":false,"template":"single-no-separators","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[24,25],"class_list":["post-222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-blettes","tag-recette"],"_links":{"self":[{"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=\/wp\/v2\/posts\/222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=222"}],"version-history":[{"count":2,"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=\/wp\/v2\/posts\/222\/revisions"}],"predecessor-version":[{"id":669,"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=\/wp\/v2\/posts\/222\/revisions\/669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=\/wp\/v2\/media\/163"}],"wp:attachment":[{"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lepanierdelatourpenchee.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}