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Ingrédients
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½ emb. de croûtes à tarte Pillsbury* réfrigérées (1 croûte), la croûte ramollie selon les directives sur la boîte
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8 tomates prunes (Roma), coupées en deux dans le sens de la longueur, épépinées
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2 gousses d'ail, hachées finement
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½ c. à thé (2 mL) d'assaisonnement italien
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⅛ c. à thé (0,5 mL) de sel
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⅛ c. à thé (0,5 mL) de poivre noir
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2 c. à soupe (25 mL) de vinaigre balsamique
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2 c. à soupe (25 mL) d'huile d'olive
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3 oeufs
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½ t. (125 mL) de mascarpone (4 oz), ramolli
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1 emb. (300 g) d'épinards surgelés hachés, décongelés et pressés pour retirer l'eau
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1 t. (250 mL) de parmesan râpé
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2 ou 3 pincées de poivre rouge (Cayenne) moulu, si désiré
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½ c. à thé (2 mL) de poivre noir
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6 tranches de bacon, cuit et émietté
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-
Préchauffer le four à 425 °F (220 °C). Placer la croûte dans une assiette à tarte en verre de 9 po (23 cm), selon les directives sur la boîte pour une tarte à une croûte ; canneler le pourtour de la croûte. Faire cuire de 6 à 8 minutes ou jusqu'à ce que la croûte commence à dorer. Retirer du four.
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Tapisser de papier d'aluminium un moule de 15 x 10 po (38 x 25 cm) avec bords. Disposer les tomates, le côté coupé vers le haut, en une couche uniforme dans le moule. Parsemer les tomates d'ail, d'assaisonnement italien et de ⅛ cuillère à thé de sel et ⅛ cuillère à thé de poivre. Verser en filet le vinaigre balsamique et l'huile. Faire rôtir de 25 à 30 minutes ou jusqu'à ce que les tomates soient tendres. Retirer du four ; réduire la température du four à 375 °F (190 °C).
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Entre-temps, dans un bol moyen, battre les oeufs au fouet métallique. Ajouter le mascarpone ; battre jusqu'à homogénéité. Incorporer les épinards, ½ tasse de parmesan, le poivre de Cayenne et ½ cuillère à thé de poivre noir. Étaler uniformément la préparation sur la croûte partiellement cuite.
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Disposer les tomates, en les faisant se chevaucher légèrement, en une couche uniforme sur la préparation aux épinards. Parsemer de la ½ tasse de parmesan restante et de bacon. Couvrir le pourtour de la croûte de bandes de papier d'aluminium d'une largeur de 2 à 3 po (de 5 à 7,5 cm) pour éviter qu'il ne brûle ; retirer le papier d'aluminium pour les 15 dernières minutes de cuisson.
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Faire cuire au four à 375 °F (190 °C) de 25 à 35 minutes, jusqu'à ce que la garniture ait prise au centre et que la croûte soit dorée. Laisser reposer 10 minutes avant de servir.
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Valeur nutritive
Aucune information nutritionnelle n’est offerte pour cette recette
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© 2024 ® / MC moulins généraux tous droits réservés
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