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Broccoli, Spinach and a Rainbow of Pepper Tartatta https://www.metro.ca/userfiles/image/recipes/tartatta-epinards-poivrons-brocoli-4000.jpg PT25M PT25M PT50M
Preheat oven to 220 °C (425 °F). Lay dough in a pizza pan or large ovenproof plate. In a skillet, cook onion in butter until soft, and transfer to paper towels. In a pot of boiling salted water, blanch broccoli. Drain. Pour cream into skillet, add salt, pepper and Parmesan, simmer and reduce by half. Add spinach and reduce again until thick and creamy. Turn burner off, and stir in eggs. Spread creamed spinach over pizza dough. Arrange peppers, onions and broccoli florets over top. Bake 15 min. Remove from oven, brush with quality olive and sprinkle with shredded basil. This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the http://www.ajmquebec.com Quebec Produce Growers Association and produced by http://www.upperkut.com/upperkut_intro.html Upperkut. Photographs by http://www.levacphoto.com Benoît Levac.
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6 oz (180 g) oven-ready pizza dough, homemade or commercial 3 1/2 oz (100 g) white or red Quebec onion, cut in very thin strips 1 Tbsp. (15 mL) butter 1/2 cup (125 mL) broccoli florets 170 cup (2/3 mL) whipping cream salt and pepper 3 1/2 oz (100 g) parmesan 6 oz (180 g) fresh spinach or baby spinach, stemmed and shredded 2 medium eggs, lightly beaten 1/3 yellow pepper, cut in thin strips 1/3 red pepper, cut in thin strips 1/3 green pepper, cut in thin strips olive oil, as needed Fresh basil leaves, shredded
Broccoli, Spinach and a Rainbow of Pepper Tartatta

Broccoli, Spinach and a Rainbow of Pepper Tartatta

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4
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 oz
    (180 g)
    oven-ready pizza dough, homemade or commercial
  • 3 1/2 oz
    (100 g)
    white or red Quebec onion, cut in very thin strips
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  • 1 Tbsp.
    (15 mL)
    butter
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    454 g, SALTED OR UNSALTED


  • 1/2 cup
    (125 mL)
    broccoli florets
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    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

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  • 170 cup
    (2/3 mL)
    whipping cream
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    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

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    225 g SELECTED VARIETIES


    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

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    425 - 500 ml SELECTED VARIETIES



  • salt and pepper
  • 3 1/2 oz
    (100 g)
    parmesan
  • 6 oz
    (180 g)
    fresh spinach or baby spinach, stemmed and shredded
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  • 2
    medium eggs, lightly beaten
  • 1/3
    yellow pepper, cut in thin strips
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

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  • 1/3
    red pepper, cut in thin strips
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

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  • 1/3
    green pepper, cut in thin strips
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

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  • olive oil, as needed
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  • Fresh basil leaves, shredded
Imprimer ma sélection

Preparation

Preheat oven to 220 °C (425 °F). Lay dough in a pizza pan or large ovenproof plate.

In a skillet, cook onion in butter until soft, and transfer to paper towels.

In a pot of boiling salted water, blanch broccoli. Drain.

Pour cream into skillet, add salt, pepper and Parmesan, simmer and reduce by half. Add spinach and reduce again until thick and creamy. Turn burner off, and stir in eggs.

Spread creamed spinach over pizza dough. Arrange peppers, onions and broccoli florets over top. Bake 15 min.

Remove from oven, brush with quality olive and sprinkle with shredded basil.

This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the http://www.ajmquebec.com Quebec Produce Growers Association and produced by http://www.upperkut.com/upperkut_intro.html Upperkut. Photographs by http://www.levacphoto.com Benoît Levac.

Source : Ass. des Jardiniers-Maraîchers du Québec

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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