Wheat and Oat Tart Shell

My sister is here! What a pleasure to have her over, spend some time together, talk, laugh, and ... eat.   My sister asked me to prepare some of the recipes she read about in my blog. So I haven't tried any new one, except for this Wheat and Oat Tart Shell, adapted from a book I just received from ... my sister: Mes recettes bio et saines au son d'avoine, by Alice Hart. I particularly like this recipe because the dough is quick to do and easy to roll out. You just have to spread it with a spoon on the baking pan.  Needless to say it is also very good.

Wheat and Oat Tart Shell, adapted - and freely translated in English - from Mes recettes bio et saines au son d'avoine, by Alice Hart (p.8)

In French: Fouettez un oeuf avec 4 cs de yaourt, 4 cs de son d'avoine, 2 cs de son de ble'. Etalez cette pate dans un moule recouvert de papier sulfurise' et faites cuire a' blanc, pendant environ 15 minutes au four prechauffe' a' 180C (th.6). 

In English: Whisk an egg together with 4 tablespoons of yogurt, 4 tablespoons of oat bran, and 2 tbsp of wheat bran. Spread the dough into a baking pan covered with parchment paper, and cook for about 15 minutes in preheated oven at 360F. 

Note: Use a small  baking pan (I've used a 8" one) 

+ + +

Fill the shell with whatever you like. For example, I did the following:

1. Preheat the oven to 360F

2. Slice 2 medium leeks into thin rounds. Rinse them well.

3. Heat 1/2 tbs olive oil in a medium sauce pan over medium heat. Add the leeks and sauté until tender (about 5 minutes, adding some water if needed)

4. Meanwhile, mix together 1 egg + 1/2 cup ricotta cheese + 2 tbs grated Parmesan cheese + 1 slice of ham cut in small pieces + salt/pepper

5. Spread the mixture over the dough (pre-baked as above) 

6. Put in the oven for about 20 minutes or until the crust is golden brown.

7. Remove from the oven and let cool down for a few minutes

NB: If you like this kind of recipe, try also this one: Oat Bran and Berries Squares