Tagliatelletaart

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  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

(4-6 personen)

200 gr witte en 200 gr groene tagliatelle
1 eetlepel olie
peper, zout
1 blik uitgelekte artisjokharten (uitgelekt 240 gr)
7 plakjes bladerdeeg
50 gr geraspte Parmezaanse kaas
4 eieren
1 dl slagroom
100 gr verbrokkelde gorgonzola
een quichevorm van 24 cm doorsnede

Verwarm de oven voor op 200°C.
Kook de tagliatelle volgens de gebruiksaanwijzing in water met olie en zout
beetgaar en laat de pasta uitlekken.
Snijd de artisjokharten in stukjes.
Rol het bladerdeeg uit tot een cirkel van 30 cm en bekleed er de vorm mee.
Strooi 25 gr kaas over de bodem, schep de rest van de kaas en de artisjok door
de tagliatelle en doe dit over in de vorm.
Vermeng de eieren, de melk, zout, peper en de gorgonzola en schenk dit in de
vorm.
Bak de taart in 30 minuten in de oven, verwijder de rand van de vorm en bak nog
5 minuten.