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For being an Italian, I’ve been making quite an above average amount of quiches and tarte in the past few years :) Granted, the way I make them, may not match 100% the way they make them in France.. but who says that we can’t experiment a little bit, or add an Italian touch to it..right?<\/span><\/p>\n

Well, as a matter of fact, I can’t get enough of them! What makes these tasty treats so special is their versatility. You can literally use whatever type of veggie or any other ingredient, and turn them magically into these French beauties! Once you have tried to make your own crust,  the so-called <\/b>“p\u00e2te bris\u00e9e”, trust me, you won’t even want to use a store-bought  one anymore. That’s how easy it is to make! It consists of four ingredients only! Hard to beat, isn’t it?<\/span><\/p>\n

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Spinach and feta are the main ingredients here, topped with black olives that give the tarte the extra flavor. Honestly I don’t even like spinach that<\/em> much. But prepared a certain way, it can easily make a big difference! Like this one here. It is exactly the combination of these three main ingredients that turn in into one of my – if not the<\/em> favorite tarte – I’ve ever made! It’s almost like the spinach, feta and olives were made to blend together! And then the crunchiness of the homemade p\u00e2te bris\u00e9e gives it that little extra something, that I can’t even describe with words! Oh, and the pine nuts! I almost forgot about them! Simply perfect<\/em>!<\/span><\/p>\n

Try it, and you will immediately know what I’m talking about ;)<\/span><\/p>\n

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[yumprint-recipe id=’71’]<\/p>\n

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For being an Italian, I’ve been making quite an above average amount of quiches and tarte in the past few years :) Granted, the way I make them, may not match 100% the way they make them in France.. but who says that we can’t experiment a little bit, or add an Italian touch to […]<\/p>\n","protected":false},"author":1,"featured_media":3357,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[14,5],"tags":[21,247,243,59,242,133,448],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/3352"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=3352"}],"version-history":[{"count":5,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/3352\/revisions"}],"predecessor-version":[{"id":3366,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/3352\/revisions\/3366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/3357"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=3352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=3352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=3352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}