{"id":7666,"date":"2020-10-08T12:36:15","date_gmt":"2020-10-08T12:36:15","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7666"},"modified":"2020-10-12T10:44:41","modified_gmt":"2020-10-12T10:44:41","slug":"flammekueche-aux-choux-a-lhuile-dolive-daix-en-provence-olives-maturees-aop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/flammekueche-aux-choux-a-lhuile-dolive-daix-en-provence-olives-maturees-aop\/","title":{"rendered":"Flammekueche aux choux \u00e0 l\u2019huile d\u2019olive d\u2019Aix-en-Provence \u2013 olives matur\u00e9es AOP"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Pr\u00e9paration\u00a0: 20 minutes
\nCuisson\u00a0: 20 minutes
\nPour 2 personnes\u00a0:<\/p>\n

Pour la p\u00e2te<\/p>\n

    \n
  • 250 g de farine<\/li>\n
  • 5 cl d\u2019huile d\u2019olive d\u2019Aix-en-Provence \u2013 olives matur\u00e9es AOP<\/strong><\/li>\n
  • 1 pinc\u00e9e de sel<\/li>\n
  • 10 cl d\u2019eau ti\u00e8de<\/li>\n<\/ul>\n

    Pour la garniture<\/p>\n

      \n
    • 200 g de fleurettes de choux romanesco, brocolis et chou-fleur en m\u00e9lange<\/li>\n
    • 100 g de lard sal\u00e9 ou fum\u00e9 taill\u00e9 en fin lardons<\/li>\n<\/ul>\n

      Pour la cr\u00e8me<\/p>\n

        \n
      • 10 cl de cr\u00e8me fleurette<\/li>\n
      • 1 c. \u00e0 soupe de fromage blanc (ou de yaourt ou de petit suisse nature)<\/li>\n
      • 1 c. \u00e0 soupe d\u2019huile d\u2019olive d\u2019Aix-en-Provence \u2013 olives matur\u00e9es AOP<\/strong><\/li>\n
      • Muscade<\/li>\n
      • Sel et poivre du moulin<\/li>\n<\/ul>\n<\/div>
        <\/div><\/div><\/div><\/div><\/div>

        Pr\u00e9chauffer le four \u00e0 210\u00b0C.<\/p>\n

        Pr\u00e9parer la p\u00e2te\u00a0: verser la farine et le sel dans un saladier. Ajouter l\u2019huile d\u2019olive et l\u2019eau puis p\u00e9trir pour former une p\u00e2te homog\u00e8ne et souple.<\/p>\n

        Blanchir les inflorescences des choux. Les l\u00e9gumes doivent rester \u00ab\u00a0al dente\u00a0\u00bb. Rafra\u00eechir aussit\u00f4t le blanchiment termin\u00e9.<\/p>\n

        Pr\u00e9parer la cr\u00e8me en m\u00e9langeant les ingr\u00e9dients.<\/p>\n

        \u00c9taler la p\u00e2te finement et la poser sur une plaque allant au four. R\u00e9partir la cr\u00e8me sur la p\u00e2te puis d\u00e9poser les inflorescences de choux et parsemer de lardons. Cuire au four pendant 10 minutes environ.<\/p>\n

        Notre conseil :<\/strong> pour un c\u00f4t\u00e9 plus gourmand, vous pouvez parsemer la flammekueche de gruy\u00e8re avant d\u2019enfourner. Vous pouvez utiliser des fleurettes de chou surgel\u00e9es.<\/em><\/p>\n

        Quelle huile d’olive AOP ?<\/strong> Nous vous conseillons d\u2019utiliser une huile d\u2019olive go\u00fbt \u00e0 l\u2019ancienne d\u2019Aix-en-Provence – olives matur\u00e9es AOP pour sa douceur et ses ar\u00f4mes de pain au levain, d\u2019olive noire, de cacao et d\u2019artichaut cuit.
        \nVous pouvez \u00e9galement utiliser une huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence – olives matur\u00e9es AOP ou Provence – olives matur\u00e9es AOP.<\/p>\n<\/div>

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