{"id":3138,"date":"2022-04-06T09:32:53","date_gmt":"2022-04-06T07:32:53","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=3138"},"modified":"2022-04-06T09:32:53","modified_gmt":"2022-04-06T07:32:53","slug":"tarte-aux-blettes","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/06\/tarte-aux-blettes\/","title":{"rendered":"Tarte aux blettes"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

R\u00e9dactrice Jaimie
Nombre de personnes: 4
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson: 45 minutes<\/p>\n\n\n\n

Ingr\u00e9dients\u00a0<\/strong>:
1 p\u00e2te bris\u00e9e
1 botte de blettes dont on n’utilisera que le vert pour cette recette
4 \u0153ufs
20 cL de cr\u00e8me liquide
un peu de beurre
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration\u00a0<\/strong>:
S\u00e9parer les feuilles des c\u00f4tes, bien laver le tout.
Hacher au couteau les feuilles grossi\u00e8rement.<\/p>\n\n\n\n

Dans une casserole, faire fondre les feuilles hach\u00e9es dans le beurre, ajouter un petit peu d’eau si n\u00e9cessaire.
Une fois le liquide \u00e9vapor\u00e9 et les feuilles bien fondues, les r\u00e9server.<\/p>\n\n\n\n

Pr\u00e9chauffer le four \u00e0 180\u00b0C (th6).<\/p>\n\n\n\n

Dans un saladier, battre les \u0153ufs et la cr\u00e8me, saler et poivrer.
Ajouter le hachis de feuilles fondues et m\u00e9langer.<\/p>\n\n\n\n

Foncer un moule \u00e0 tarte avec la p\u00e2te.
Garnir la tarte avec cette pr\u00e9paration et enfourner 30 minutes.<\/p>\n\n\n\n

Dressage\u00a0<\/strong>:
Servir chaud.<\/p>\n\n\n\n

Notes <\/strong>:
On pourra faire un excellent gratin avec les c\u00f4tes.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dactrice JaimieNombre de personnes: 4Temps de pr\u00e9paration: 15 minutesTemps de cuisson: 45 minutes Ingr\u00e9dients\u00a0:1 p\u00e2te bris\u00e9e1 botte de blettes dont on n’utilisera que le vert pour cette recette4 \u0153ufs20 cL de cr\u00e8me liquideun peu de beurreSel et poivre Pr\u00e9paration\u00a0:S\u00e9parer les … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-3138","post","type-post","status-publish","format-standard","hentry","category-entrees-chaudes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=3138"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3138\/revisions"}],"predecessor-version":[{"id":3139,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3138\/revisions\/3139"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=3138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=3138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=3138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}