I really like tarts. Both sweet and savoury. Because they always turn out delicious and very, very filling!

ingredients

Sāls Saldva Himalaju rozā rupjais 250g

1 Ola

150 grams Vājpiena biezpiens

100 grams Milti (es izmantoju pilngraudu kviešu miltus. Miltu daudzums ir atkarīgs no tā cik “slapjš” ir biezpiens, mīklai gala rezultātā tikai nedaudz ir jālīp pie rokām)

40 grams Sviests

20 grams Adžika (Pūres)

1 tējkarote Cepamais pulveris

Sāls

Sāls Saldva Himalaju rozā rupjais 250g

2 Vārītas olas

2 Olas

100 grams Olu baltums

200 grams Vājpiena biezpiens "Amfora Varške"

180 grams Burkāni

100 grams Dabīgais jogurts

80 grams 10% siers

40 grams Dilles

15 grams Kukurūzas ciete

Garšaugi, garšviela pēc izvēles

Sāls

preperation

1. Boil 2 eggs.

2. Prepare the dough for the tart: blend the egg and cottage cheese into a smooth mixture. Add the soft butter, adjika, spices, flour and baking powder, and knead the dough. Wrap the dough in cling film and place it in the refrigerator for 15 minutes.

3. Prepare the filling: grate the eggs and carrots, finely chop the dill and mince the garlic. Add the curd and egg whites. Mix everything.

4. Take the dough out of the refrigerator and place it in a mould, forming edges. Place the filling in the middle.

5. Bake in the oven at 175-180 °C for ~30-40 minutes.