Green Beans and Ricotta Tartelettes

Thanks God, the car was repaired only last week and I was supposed to be "safe", seing that I'll have be alone for most of the week. The morning rush, dropping one kid at the elementary school, then running in the opposite direction to drop the other one at the kindergarten. The translation I still haven't finished has a deadline by 11 am, but I can make it, there's still two hours left and I'm almooooooooost done! Wait a minute!! Why's the steering wheel so hard to turn? No, no, no, it can't be!!! It can't be broken again!!!! And instead, it is. It's a miracle I managed to arrive home safe, managed to avoid a few cars turning left and right at the crossroads, but you have no idea what an effort. Those three crossroads were like a workout in the gym. The car is safely parked in the backyard now. The translation completed and sent on time. Damages still unknown, but our dear, old car is about to retire, definitely.
And the week's not over yet. Could the beginning of a new school year not be marked with a little fever, cold,  running noses. Of course not. My little patient at least isn't very demanding. A hug, a kiss, an opportunity to fall asleep over my knees, to feel loved and protected. Some things in life are so simple.
And simple is usually the best at the same time.
Just like these cute little tartelettes. A few simple ingredients in a delicious and delicate combination of cheese and vegetables. A delicate note of fresh basil, it just adds that fresh summery flavor and smell. And luckily, dreary autumn weather seems to be still far.
A fair pay for the trouble of the day? It might be  ^__^

Green Beans and Ricotta Tartelettes

* 1 sheet of paté brisée (230 g)
* 150 g ricotta
* 1 medium sized potato
* 1 leek
* 1 egg
* 150 g green beans
* 2 TBspoons grated parmigiano cheese
* a small bunch of fresh basil leaves
* extra virgin olive oil
* salt, pepper

Wash the green beans, cut off the edges, and cut them into small pieces. Boil them for 2-3 minutes in slightly salted water. Drain them and put into a bowl with ice and water so that they keep their nice green colour.
Wash the potato well and put it unpeeled in a pot with cold water, bring to a boil and cook for about 30 minutes. Peel it and mash using a potato ricer.
In the meantime, while the potato is being cooked, clean and slice the leek. Put it in a skillet with a little olive oil and a pinch of salt, and cook for about 15 minutes on low heat stirring often.
Put the ricotta cheese and the egg in a bowl. Whisk them together.
Stir in the mashed potatoes, well drained green beans and the leeks. Add the chopped basil leaves and if necessary a little more salt and pepper to your taste.
Cut the pastry sheet into four circles big enough to line four 12-centimeter tart pans and press them in to cover the bottom and the sides.
Divide the filling between the four shells.
Bake the tartelettes for about 20 minutes in an oven preheated to 180°C.
Remove them from the pans and serve warm.

Tartelette con fagiolini e ricotta


* 1 confezione di pasta brisée pronta (230 g)
* 150 g ricotta
* 1 patata media
* 1 porro
* 1 uovo
* 150 g fagiolini
* 2 cucchiai di parmigiano grattugiato
* una manciata di foglie di basilico fresco
* olio extra vergine d'oliva
* sale, pepe


Lavate e spuntate i fagiolini, tagliateli a rondelline e lessatele per 2-3 minuti in acqua bollente salata. Scolatele e disponetele in una ciotola con acqua e ghiaccio perché mantengano un colore vivace.
Lavate bene la patata senza sbucciarla e lessatela per circa 30 minuti dall'ebollizione. Scolatela, sbucciatela e passatela ancora calda allo schiacciapatate.
Pulite il porro, tagliatelo a rondelle sottili e soffriggetelo a fuoco basso in una padella con un filo d'olio e un pizzico di sale per circa 15 minuti. Se necessario, aggiungete qualche cucchiaio d'acqua bollente.
Mescolate in una ciotola l'uovo con la ricotta, parmigiano, sale e pepe. Unite i fagiolini, il puré di patata, il porro e il basilico fresco spezzettato con le mani.
Stendete la pasta e ritagliate quattro pezzi abbastanza grandi da rivestire stampini da tartelette da 12 cm. Punzecchiate il fondo con una forchetta.
Riempite i gusci con il composto e cuocete le tartelette in forno a 180°C per circa 20 minuti.
Sformatele e decoratele con il basilico fresco. Servitele calde o tiepide.

Tartelete s mahunama i ricottom


* 1 pakiranje paste brisée (230 g)
* 150 g ricotte
* 1 krumpir
* 1 poriluk
* 1 jaje
* 150 g zelenih mahuna
* 2 žlice naribanog parmezana
* svježi bosiljak
* maslinovo ulje
* sol, papar


Operite mahune, odrežite im vrhove, nasjeckajte ih sitnije i stavite ih kuhati 2-3 minute u posoljenu, ključalu vodu.
Ocijedite ih i odmah stavite u zdjelu s hladnom vodom i ledom da zadrže lijepu zelenu boju.
Krumpir (neoguljen) dobro operite. Stavite ga u posudu s hladnom vodom i stavite kuhati - 30 minuta od početka ključanja.
Ocijedite krumpir, ogulite ga i protisnite kroz tijesak za krumpir ili zgnječite gnječilicom za pire.
Dok se krumpir kuha, očistite poriluk, nasjeckajte ga na tanke kolutiće i pirjajte u tavi s malo maslinovog ulja i prstohvat soli, na tihoj vatri 15-ak minuta, dok ne omekša. Ako je potrebno, dodajte malo tople vode.
Izmiješajte u zdjeli ricottu s jajetom i parmezanom.
Umiješajte pire od krumpira, dobro ocijeđene mahune i poriluk, i rukama nakidane listiće bosiljka.
Pripremite 4 kalupića za tartelete.
Tanko razvaljano tijesto narežite na krugove i obložite kalupiće (dno i stranice). Izbodite dno vilicom.
Napunite tartelete nadjevom i stavite ih peći u pećnicu zagrijanu na 180°C oko 20 minuta.
Izvadite ih iz kalupa i ukrasite listićima bosiljka.


* Po želji možete dodati i kockice pancette u nadjev. Popržite je u tavi na malo ulja, a onda dodajte poriluk i dalje napravite kako je gore opisano.
**Moji kalupići su promjera 12 cm.