{"id":23913,"date":"2011-08-24T10:16:55","date_gmt":"2011-08-24T08:16:55","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=23913"},"modified":"2011-08-24T10:16:55","modified_gmt":"2011-08-24T08:16:55","slug":"tarte-au-bleu-du-vercors-sassenage-et-legumes","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2011\/08\/24\/tarte-au-bleu-du-vercors-sassenage-et-legumes\/","title":{"rendered":"Tarte au Bleu du Vercors Sassenage et l\u00e9gumes"},"content":{"rendered":"

Les 27 et 28 ao\u00fbt se d\u00e9roulera la 24 \u00e8me f\u00eate du fromage et des produits des terroirs \u00e0 Sassenage. Voici une recette qui met en avant le Bleu du Vercors Sassenage.<\/strong><\/span><\/p>\n

Tarte au Bleu du Vercors Sassenage et l\u00e9gumes<\/strong><\/em><\/span><\/p>\n

Ingr\u00e9dients<\/strong><\/span><\/p>\n

1 p\u00e2te feuillet\u00e9e ou bris\u00e9e
\n2 petites courgettes
\n200 g de Bleu du Vercors Sassenage
\n250 g de mascarpone
\n4 oeufs
\n1 pinc\u00e9e de noix de muscade
\n1 pinc\u00e9e de piment d’Espelette
\n5 g de beurre pour le moule
\nSel, poivre<\/span><\/p>\n

<\/span><\/p>\n

Pr\u00e9paration<\/strong><\/span><\/p>\n

Laver les courgettes, les s\u00e9cher, retirer les extr\u00e9mit\u00e9s, couper les courgettes en rondelles, les cuire 15 minutes au cuit-vapeur.<\/span><\/p>\n

<\/span><\/p>\n

Prendre un moule de 30 cm de diam\u00e8tre, le beurrer avec 5 g de beurre, \u00e9taler la p\u00e2te, en garnir le moule, le piquer avec la pointe d’un couteau.<\/span><\/p>\n

<\/span><\/p>\n

D\u00e9poser les rondelles de courgettes sur la p\u00e2te, laisser en attente.<\/span><\/p>\n

<\/span><\/p>\n

Retirer la cro\u00fbte du fromage, couper le Bleu du Vercors Sassenage en petits morceaux.<\/span><\/p>\n

<\/span><\/p>\n

D\u00e9poser les 250 g de mascarpone dans un cul de poule, malaxer quelques minutes pour l’assouplir.<\/span><\/p>\n

<\/span><\/p>\n

S\u00e9parer les blancs des jaunes d’oeufs, incorporer les jaunes au mascarpone, ajouter le Bleu du Vercors, la pinc\u00e9e de noix de muscade, la pinc\u00e9e de piment d’Espelette, sel, poivre, m\u00e9langer.<\/span><\/p>\n

<\/span><\/p>\n

Battre les blancs en neige, en joindre une bonne cuill\u00e8re \u00e0 soupe \u00e0 la pr\u00e9paration pr\u00e9c\u00e9dente, incorporer le restant \u00e0 l’aide d’une maryse en soulevant la masse.<\/span><\/p>\n

<\/span><\/p>\n

Verser dans le moule.<\/span><\/p>\n

<\/span><\/p>\n

Pr\u00e9chauffer le four 15 minutes \u00e0 200\u00b0C, Th 7.<\/span><\/p>\n

<\/span><\/p>\n

Cuire 25 minutes en surveillant la cuisson.<\/span><\/p>\n

<\/span><\/p>\n

Servir chaud accompagn\u00e9 d’une salade de saison.<\/span><\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n\n\n\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Les 27 et 28 ao\u00fbt se d\u00e9roulera la 24 \u00e8me f\u00eate du fromage et des produits des terroirs \u00e0 Sassenage. Voici une recette qui met en avant le Bleu du Vercors Sassenage.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90],"tags":[807,1636,4959],"class_list":["post-23913","post","type-post","status-publish","format-standard","hentry","category-bleu-du-vercors-sassenage","tag-bleu-du-vercors-sassenage","tag-courgette","tag-sassenage"],"yoast_head":"\nTarte au Bleu du Vercors Sassenage et l\u00e9gumes -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sillon38.com\/blog\/2011\/08\/24\/tarte-au-bleu-du-vercors-sassenage-et-legumes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarte au Bleu du Vercors Sassenage et l\u00e9gumes -\" \/>\n<meta property=\"og:description\" content=\"Les 27 et 28 ao\u00fbt se d\u00e9roulera la 24 \u00e8me f\u00eate du fromage et des produits des terroirs \u00e0 Sassenage. 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