Cheesecake courgette et tomate confite

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Cheesecake courgette et tomate confite. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Cheesecake courgette et tomate confite is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Cheesecake courgette et tomate confite is something which I have loved my entire life.

Many things affect the quality of taste from Cheesecake courgette et tomate confite, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheesecake courgette et tomate confite delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cheesecake courgette et tomate confite is 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Cheesecake courgette et tomate confite using 11 ingredients and 8 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Cheesecake courgette et tomate confite:

1. 200 g craquers
2. 50 g noisette
3. 250 g beurre
4. 1 grosse courgette
5. 150 g tomates confites
6. 250 g marscarponne
7. 250 g Ricotta
8. 6 œufs
9. Quelques feuilles de basilic frais
10. sel
11. poivre

Instructions to make to make Cheesecake courgette et tomate confite

1. Concasser les noisettes et faites les torréfier un peu dans une poêle
2. Passez les craquers au mixer pour les réduire en poudre grossière. mélanger les craquers et les noisettes. Versez le tout dans un moule à charnière ou un cercle de patisserie muni d'un papier cuisson
3. Faites fondre le beurre puis répartissez le sur le fond
4. Dans un saladier mélanger les œufs, le mascarpone, la ricota et l'assaisonnement puis passez au batteur pour obtenir un mélange mousseux, puis mélangez le basilc ciselé
5. Avec un économe taillez la courgette en tagliatelles et ajoutez la au mélange précédent
6. Coupez les tomates confites en dés et ajoutez les aussi au mélange
7. Sortez le moule du congélateur, et versez la préparation par-dessus. Enfournez à 180° pendant 35 minute
8. Laissez refroidir complètement puis placez au réfrigérateur pendant au moins 3h avant de servir

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