![\"Zucchini](\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2022\/06\/Zucchini-Asparagus-Galette-slice-Tarta-sarata-cu-dovlecei-si-sparanghel.jpg\")
<\/figure>\n\n\nIngredientele care fac diferen\u021ba<\/h2>\n\n\n
Umplutura porne\u0219te de la ricotta, br\u00e2nza mea preferat\u0103 cu gust neutru care merge de minune ca liant \u00een compozi\u021bie, \u00eempreun\u0103 cu c\u00e2teva ou\u0103. Peste ea adaug br\u00e2nz\u0103 de capr\u0103 maturat\u0103 ras\u0103, care aduce o not\u0103 mai intens\u0103 \u0219i un contrast frumos fa\u021b\u0103 de bl\u00e2nde\u021bea ricottei. Cei patru dovlecei<\/a> \u00eei feliez sub\u021bire, iar sparanghelul \u00eel las \u00een fire \u00eentregi ca decor, t\u0103indu-l acolo unde tulpina devine lemnoas\u0103.<\/p>\n\n\n\n V\u0103 recomand \u0219i vou\u0103 s\u0103 nu omite\u021bi p\u0103trunjelul proasp\u0103t din aceast\u0103 combina\u021bie, chiar dac\u0103 implic\u0103 un drum \u00een plus la pia\u021b\u0103 sau la magazin, pentru c\u0103 schimb\u0103 complet gustul final al tartei. Usturoiul intr\u0103 direct \u00een crem\u0103, al\u0103turi de sare \u0219i piper dup\u0103 gust, astfel \u00eenc\u00e2t fiecare felie s\u0103 fie bine aromat\u0103.<\/p>\n\n\n\n Eu am ales s\u0103 adaug \u0219i patru cupe de pudr\u0103 proteic\u0103 \u00een compozi\u021bia pentru umplutur\u0103, pentru c\u0103 mi-am dorit o re\u021bet\u0103 bogat\u0103 \u00een proteine. Pentru c\u0103 so\u021bul meu, Costin, face sport, trebuie s\u0103 m\u0103resc nivelul de proteine din felurile de m\u00e2ncare pe care le prepar, iar pudra proteic\u0103 este cea mai u\u0219oar\u0103 modalitate. Dac\u0103 nu vre\u021bi s\u0103 face\u021bi varianta proteic\u0103, pute\u021bi \u00eenlocui lini\u0219tit pudra cu f\u0103in\u0103, iar tarta va ie\u0219i la fel de bine. Dac\u0103 te intereseaz\u0103 subiectul, am scris pe larg despre proteinele din dieta bazat\u0103 pe plante<\/a>.<\/p>\n\n\n Dac\u0103 urm\u0103ri\u021bi deja de ceva vreme re\u021betele de pe blog, probabil a\u021bi observat c\u0103 \u00eemi displace s\u0103 petrec foarte mult timp \u00een buc\u0103t\u0103rie (de\u0219i sunt food blogger, \u0219tiu, poate suna ironic), a\u0219a c\u0103 mereu \u00eencerc s\u0103-mi optimizez re\u021betele s\u0103 fie c\u00e2t mai rapide cu putin\u021b\u0103. De aceea, de obicei folosesc aluat s\u0103rat de tart\u0103 din comer\u021b, congelat. Verific mereu ingredientele \u0219i, bine\u00een\u021beles, am c\u00e2teva branduri preferate: de regul\u0103, dac\u0103 toate ingredientele sunt simple \u0219i u\u0219or de \u00een\u021beles, ar trebui s\u0103 fie un aluat numai bun de folosit.<\/p>\n\n\n\n Dar dac\u0103 ave\u021bi suficient timp la dispozi\u021bie \u0219i g\u0103titul este o activitate care v\u0103 relaxeaz\u0103, v\u0103 recomand s\u0103 v\u0103 prepara\u021bi aluatul de la zero. Crede\u021bi-m\u0103, re\u021beta mea de aluat s\u0103rat de tart\u0103 pe care o ve\u021bi g\u0103si mai jos este at\u00e2t de rapid\u0103 \u0219i de u\u0219oar\u0103, \u00eenc\u00e2t nu ave\u021bi niciun motiv s\u0103 nu o \u00eencerca\u021bi. Se face din f\u0103in\u0103 universal\u0103 \u0219i integral\u0103, unt rece, pu\u021bin\u0103 sare \u0219i ap\u0103 rece ad\u0103ugat\u0103 treptat, totul mixat scurt \u00een robot p\u00e2n\u0103 se leag\u0103. Eu am folosit acest aluat \u0219i pentru alte tipuri de tarte s\u0103rate, cu alte combina\u021bii de ingrediente, \u0219i sunt mereu foarte \u00eenc\u00e2ntat\u0103 de rezultat.<\/p>\n\n\n\n C\u00e2teva detalii mici fac toat\u0103 diferen\u021ba la aceast\u0103 tart\u0103. Iat\u0103 la ce s\u0103 fii atent\u0103:<\/p>\n\n\n\n Sparanghelul este una dintre legumele cele mai u\u0219or de g\u0103tit din lume. Dac\u0103 vrei s\u0103 cite\u0219ti mai multe despre acest subiect, \u00ee\u021bi recomand ghidul meu complet despre cum s\u0103 g\u0103te\u0219ti sparanghelul<\/a>, cu tehnici \u0219i re\u021bete. Dac\u0103 vrei o variant\u0103 complet f\u0103r\u0103 crust\u0103 \u0219i f\u0103r\u0103 lactate, po\u021bi \u00eencerca \u0219i acest quiche vegan cu sparanghel<\/a>.<\/p>\n\n\n Las\u0103 tarta s\u0103 se r\u0103ceasc\u0103 \u00eenainte de servire, ca umplutura s\u0103 se a\u0219eze \u0219i feliile s\u0103 se taie frumos. Recomandarea mea: serve\u0219te o felie de tart\u0103 rece al\u0103turi de o salat\u0103 verde<\/a> cu un dressing simplu de ulei de m\u0103sline \u0219i o\u021bet. Rece, cu salat\u0103 al\u0103turi, este exact felul \u00een care \u00eemi place cel mai mult s\u0103 o m\u0103n\u00e2nc la pr\u00e2nz.<\/p>\n\n\n\n Tocmai pentru c\u0103 se m\u0103n\u00e2nc\u0103 foarte bine \u0219i rece, tarta este o alegere excelent\u0103 pentru pr\u00e2nzul la birou<\/a>. O po\u021bi p\u0103stra la frigider, \u00eentr-un recipient \u00eenchis, c\u00e2teva zile, \u0219i o feliezi pe m\u0103sur\u0103 ce ai poft\u0103. Dac\u0103 vrei s\u0103 o faci f\u0103r\u0103 lactate, po\u021bi experimenta cu o variant\u0103 de br\u00e2nz\u0103 vegan\u0103<\/a> \u00een locul ricottei \u0219i al br\u00e2nzei de capr\u0103.<\/p>\n\n\n\n Eu m-am \u00eendr\u0103gostit de aceast\u0103 combina\u021bie \u0219i sper s\u0103 te cucereasc\u0103 \u0219i pe tine. Dac\u0103 o \u00eencerci, las\u0103-mi un comentariu mai jos cu ce br\u00e2nz\u0103 ai folosit \u0219i acord\u0103-i re\u021betei c\u00e2teva stelu\u021be: sunt mereu ner\u0103bd\u0103toare s\u0103 v\u0103 citesc opiniile \u0219i s\u0103 v\u0103 r\u0103spund la \u00eentreb\u0103ri!<\/p>\n\n\nAluat din comer\u021b sau f\u0103cut de la zero?<\/h2>\n\n\n
![\"Zucchini](\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2022\/06\/Zucchini-Asparagus-Galette-recipe-Tarta-sarata-cu-dovlecei-si-sparanghel.jpg\")
<\/figure>\n\n\nSfaturi ca s\u0103-\u021bi ias\u0103 tarta perfect\u0103<\/h2>\n\n\n
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Cum o servesc \u0219i cum o p\u0103strez<\/h2>\n\n\n
![\"Zucchini](\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2022\/06\/Zucchini-Asparagus-Galette-Tarta-sarata-cu-dovlecei-si-sparanghel.jpg\")
<\/figure>\n\n\n\n![\"Zucchini](\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2022\/06\/Zucchini-Asparagus-Galette-Tarta-sarata-cu-dovlecei-si-sparanghel-felie-320x320.jpg\")
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