Bolognese
Tarte rustique à la Bolognaise
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1 jar of Panzani Bolognese sauce
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125 g of ready-to-roll-out puff pastry
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1 egg
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100g grated emmental
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1 carrot
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1 turnip
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1 courgette
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40g green beans
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1
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1. Preheat the oven to 200 ° C.
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2. Roll out the dough and inlay it into a pie dish that's been covered with greaseproof paper.
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3. Cut the carrot, courgette, leek white, beans and turnip into pieces and throw into salted boiling water for 3 minutes.
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4. In a bowl, combine the drained vegetables, Bolognese sauce, egg and cheese. Pour the mixture into the dough bases.
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5. Bake for 35 minutes at 200°C.
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6. Sprinkle with flat-leaf parsley and serve with a green salad.
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