{"id":18,"date":"2006-04-02T19:54:36","date_gmt":"2006-04-02T19:54:36","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=18"},"modified":"2012-01-23T23:52:39","modified_gmt":"2012-01-23T22:52:39","slug":"tourte-aux-olives","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/tourte-aux-olives\/","title":{"rendered":"Tarte aux olives"},"content":{"rendered":"<p>Ma tarte sal\u00e9e pr\u00e9f\u00e9r\u00e9e&#8230;<\/p>\n<p><!--more--><\/p>\n<p>C\u2019est une p\u00e2te bris\u00e9e parfum\u00e9e \u00e0 l\u2019huile d\u2019olive, garnie d\u2019\u00e9pinards, thym, olives noires hach\u00e9es, flan.<\/p>\n<p>Ingr\u00e9dients pour dix parts\u00a0:<\/p>\n<p><ins>Pour la p\u00e2te<\/ins>\u00a0:<\/p>\n<ul>\n<li>250 g de farine,<\/li>\n<li>125 g de beurre,<\/li>\n<li>2 \u0153ufs,<\/li>\n<li>2 cuiller\u00e9es \u00e0 soupe d\u2019huile d\u2019olive,<\/li>\n<li>5 g de sel<\/li>\n<\/ul>\n<p><ins>Pour la garniture<\/ins>\u00a0:<\/p>\n<ul>\n<li>300 g d\u2019\u00e9pinards,<\/li>\n<li>20 g de beurre,<\/li>\n<li>un petit bouquet de thym,<\/li>\n<li>150 g d\u2019olives noires,<\/li>\n<li>2 \u0153ufs,<\/li>\n<li>20 cl de cr\u00e8me,<\/li>\n<li>sel,<\/li>\n<li>poivre,<\/li>\n<li>muscade<\/li>\n<\/ul>\n<p>Couper le beurre en petits morceaux, le disposer sur la farine et sabler finement le tout (action de bien m\u00e9langer farine et beurre en frottant avec les deux mains).<\/p>\n<p>Mettre en fontaine, au centre poser le sel, les \u0153ufs et l\u2019huile d\u2019olive.<\/p>\n<p>M\u00e9langer ces ingr\u00e9dients pour les incorporer \u00e0 la p\u00e2te sans trop la travailler, laisser reposer une heure au frais.<\/p>\n<p>Trier, laver les \u00e9pinards, les faire sauter au beurre puis les refroidir. D\u00e9noyauter et hacher grossi\u00e8rement les olives. Pr\u00e9parer le flan\u00a0: m\u00e9langer \u0153ufs, cr\u00e8me, assaisonnement.<\/p>\n<p>Etaler la p\u00e2te, piquer le fond avec une fourchette, parsemer de thym et d\u2019olives sur le fond de la p\u00e2te, poser les feuilles d\u2019\u00e9pinards, ajouter le flan.<\/p>\n<p>Saupoudrer de fleur de thym, mettre au four \u00e0 180\u00b0\/200\u00b0 pendant trente minutes environ.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ma tarte sal\u00e9e pr\u00e9f\u00e9r\u00e9e&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[83,232,221,86,204,32,66,158],"class_list":["post-18","post","type-post","status-publish","format-standard","hentry","category-entree","tag-creme-fraiche","tag-epinard","tag-muscade","tag-oeuf","tag-olive","tag-pate","tag-tarte","tag-thym"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/18","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=18"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/18\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=18"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=18"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}