Tourte de jambon à la provençale

{ "_uid": "04be3003-6600-45c3-90c1-0326a28414e9", "items": [ { "_uid": "9c5ced5d-837a-4e9e-8d0e-1b18acf93968", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "15 ml (1 c. à soupe) d'huile d'olive", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "7d440b35-4702-4f02-8804-6c482d34437f", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "1 gros oignon, ÉMINCÉ", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "02d3fff9-a5fc-42cc-b684-4eb8175f848c", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "2 gousses d'ail, hachées", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "6e12005d-3522-4b64-b34e-7a9cf48077b3", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "1 pâte à tarte de 9 po. (23 cm)", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "66432ee3-4e06-4204-bacc-95e8844c6d30", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "15 ml (1 c. à soupe) de moutarde de Dijon", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "f5fc3fed-c1e4-463b-a620-2e810474a30e", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "350 g d'émincés de jambon Lafleur Authentique", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "46adf5aa-4c03-433c-8a8f-ec0afadc924c", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "375 ml (1½ tasse) de fromage «Emmenthal St-Guillaume» râpé", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "c63329c2-9ce9-4ddb-9a16-2eb1d32a09a6", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "3 tomates, tranchées finement", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "230a26e4-1eaf-4eff-9cb5-dbbbbcab0a82", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "½ c. à thé de romarin", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "db353a08-0835-40d7-b779-7a2fd9edc222", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "5 ml (1 c. à thé) de thym séché", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "d52e8191-842b-4297-9638-bdc4a9736adb", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "10 ml (2 c. à thé) d'origan séché", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "88624787-ac12-4104-b20e-99d0d36404c5", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "8 feuilles de basilic frais ou 10 ml (2 c. à thé) de basilic séché", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "4cc634e2-2441-4d23-9aeb-c6a0fb4b420c", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "Basilic haché", "type": "text" } ] } ] }, "component": "laf-key-value" }, { "_uid": "f5e9c7cb-195b-448d-b029-b83a7fb41f9e", "value": { "type": "doc", "content": [ { "type": "paragraph", "attrs": { "textAlign": null }, "content": [ { "text": "Sel et poivre du moulin, au goût", "type": "text" } ] } ] }, "component": "laf-key-value" } ], "title": " ", "component": "laf-list-checkbox-text" }

• 15 ml (1 c. à soupe) d'huile d'olive

• 1 gros oignon, ÉMINCÉ

• 2 gousses d'ail, hachées

• 1 pâte à tarte de 9 po. (23 cm)

• 15 ml (1 c. à soupe) de moutarde de Dijon

• 350 g d'émincés de jambon Lafleur Authentique

• 375 ml (1½ tasse) de fromage «Emmenthal St-Guillaume» râpé

• 3 tomates, tranchées finement

• ½ c. à thé de romarin

• 5 ml (1 c. à thé) de thym séché

• 10 ml (2 c. à thé) d'origan séché

• 8 feuilles de basilic frais ou 10 ml (2 c. à thé) de basilic séché

• Basilic haché

• Sel et poivre du moulin, au goût