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Cherry tart with meringue cap
As the holidays approach, fantasies are once again running wild. Cherry-curd tart with delicate meringue cap.
Like most of my recipes: simple, quick to cook, super delicious, hearty roulette with lavash.
Cut the mushrooms. Lightly grease the pan with oil (I have spray oil) and heat it.
Put the mushrooms in a pan and fry.
Meanwhile, grate the carrots and cut into cubes peppers. Grate the cheese, chop the greens.
Add peppers and carrots to the mushrooms, add salt and spices. Add a little water to the pan and sauté.
Drain the excess liquid from the vegetables and mushrooms and cool.
Chilled mix with cheese and herbs and cover the mixed mass on lavash, roll up.
Smear with beaten egg yolk and sprinkle with seeds.
Bake at 175 -180 degrees for ~ 15-20 minutes.
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Finished product weight 996
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
As the holidays approach, fantasies are once again running wild. Cherry-curd tart with delicate meringue cap.
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