Vegetable Tartine

Name: Vegetable Tartine
Yield: 10
Ingredients: 2 cups of all-purpose flour; 1/2 cup (at room temperature) of unsalted butter; 200g of ricotta cheese, passed through a sieve; 1 teaspoon of salt; Fillings; 1 cooked and diced carrot; 2 diced tomatoes, seeds removed; 1 cup of cooked and chopped spinach; 1 whole egg; 1 tablespoon of dried oregano; 3 tablespoons of soy sauce; To taste, salt and black pepper; Utensils; Tartine molds

1
2 cups of all-purpose flour
2
1/2 cup (at room temperature) of unsalted butter
3
200g of ricotta cheese, passed through a sieve
4
1 teaspoon of salt
5
Fillings
6
1 cooked and diced carrot
7
2 diced tomatoes, seeds removed
8
1 cup of cooked and chopped spinach
9
1 whole egg
10
1 tablespoon of dried oregano
11
3 tablespoons of soy sauce
12
To taste, salt and black pepper
13
Utensils
14
Tartine molds

Ingredients

1
2 cups of all-purpose flour
2
1/2 cup (at room temperature) of unsalted butter
3
200g of ricotta cheese, passed through a sieve
4
1 teaspoon of salt
5
Fillings
6
1 cooked and diced carrot
7
2 diced tomatoes, seeds removed
8
1 cup of cooked and chopped spinach
9
1 whole egg
10
1 tablespoon of dried oregano
11
3 tablespoons of soy sauce
12
To taste, salt and black pepper
13
Utensils
14
Tartine molds

Directions

1
In a bowl, combine the flour, butter, and salt
2
Work the dough until it becomes homogeneous, wrap in plastic film, and refrigerate for one hour
3
Fillings
4
In a bowl, mix together the carrot, tomato, spinach, egg, oregano, soy sauce, salt, and black pepper
5
Mold the dough and line the tartine molds
6
Fill the tartines and bake in a preheated oven at 180°C for approximately 25 minutes
7
Unmold and serve.