{"id":1456,"date":"2022-05-05T15:18:38","date_gmt":"2022-05-05T13:18:38","guid":{"rendered":"https:\/\/geska.brandneu.ch\/recipe\/gateau-aux-epinards\/"},"modified":"2022-06-23T13:08:14","modified_gmt":"2022-06-23T11:08:14","slug":"gateau-aux-epinards","status":"publish","type":"recipe","link":"https:\/\/schabziger.ch\/fr\/recipe\/gateau-aux-epinards\/","title":{"rendered":"G\u00e2teau aux \u00e9pinards"},"content":{"rendered":"\n

pour un moule \u00e0 g\u00e2teau de 26-28 cm de diam\u00e8tre<\/h3>\n\n
<\/div>\n\n

P\u00e2te \u00e0 g\u00e2teau \u00e9clair<\/h4>\n\n
  • 300 g de farine blanche<\/li>
  • 1\/2 cc de sel<\/li>
  • 13\/4 dl \/ 175 ml d’eau<\/li>
  • 3\/4 dl \/ 75 ml d’huile d’olive<\/li><\/ul>\n
    <\/div>\n\n

    Rev\u00eatement<\/h4>\n\n
    • 4 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/li>
    • 1 petit oignon, coup\u00e9 en petits d\u00e9s<\/li>
    • 2 gousses d’ail, coup\u00e9es en petits d\u00e9s<\/li>
    • 400 g d’\u00e9pinards<\/li>
    • Sel<\/li>
    • Noix de muscade<\/li>
    • Poivre du moulin<\/li>
    • 100 g de schabziger, r\u00e2p\u00e9<\/li>
    • 2 \u0153ufs<\/li>
    • 1 dl \/ 100 ml de cr\u00e8me \/ cr\u00e8me fra\u00eeche<\/li><\/ul>\n
      <\/div>\n\n

      Voici comment proc\u00e9der<\/h3>\n\n
      1. Pour la p\u00e2te, m\u00e9langer la farine et le sel. Porter l’eau \u00e0 \u00e9bullition, retirer la casserole de la source de chaleur, ajouter l’huile d’olive, fouetter 1 minute avec le mixeur plongeant jusqu’\u00e0 ce que le liquide s’\u00e9mulsionne. Ajouter l’\u00e9mulsion \u00e0 la farine, rassembler le tout en une p\u00e2te, ne pas p\u00e9trir. Laisser refroidir un peu la p\u00e2te \u00e0 \u00e9clair, l’\u00e9taler entre des feuilles transparentes, retirer une feuille, renverser la p\u00e2te dans la plaque graiss\u00e9e, retirer la deuxi\u00e8me feuille. Mettre la plaque au frais pendant 30 \u00e0 60 minutes.<\/li>
      2. Pr\u00e9chauffer le four \u00e0 200 degr\u00e9s.<\/li>
      3. Faire revenir les oignons et l’ail dans l’huile, ajouter les \u00e9pinards et les faire tomber, poivrer, \u00e9goutter dans une passoire, presser doucement les \u00e9pinards. M\u00e9langer les \u00e9pinards et le schabziger.<\/li>
      4. R\u00e9partir les \u00e9pinards sur le fond de p\u00e2te. M\u00e9langer les \u0153ufs et la cr\u00e8me, verser sur le tout.<\/li>
      5. Enfourner le g\u00e2teau aux \u00e9pinards au milieu du four et le faire cuire \u00e0 200 degr\u00e9s C pendant 35 \u00e0 40 minutes, les 5 derni\u00e8res minutes uniquement avec la chaleur de sole. Servir chaud.<\/li><\/ol>\n
        <\/div>\n\n

        Variante<\/strong>Remplacer la p\u00e2te \u00e0 g\u00e2teau \u00e9clair par de la p\u00e2te \u00e0 g\u00e2teau achet\u00e9e en magasin.<\/p>\n","protected":false},"excerpt":{"rendered":"

        pour un moule \u00e0 g\u00e2teau de 26-28 cm de diam\u00e8tre P\u00e2te \u00e0 g\u00e2teau \u00e9clair 300 g de farine blanche 1\/2 cc de sel 13\/4 dl \/ 175 ml d’eau 3\/4 dl \/ 75 ml d’huile d’olive Rev\u00eatement 4 cuill\u00e8res \u00e0 soupe d’huile d’olive 1 petit oignon, coup\u00e9 en petits d\u00e9s 2 gousses d’ail, coup\u00e9es en […]<\/p>\n","protected":false},"featured_media":1118,"template":"","categories":[1],"class_list":["post-1456","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-zibu"],"acf":[],"yoast_head":"\nG\u00e2teau aux \u00e9pinards - Schabziger<\/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:\/\/schabziger.ch\/fr\/recipe\/gateau-aux-epinards\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"G\u00e2teau aux \u00e9pinards - 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