{"id":41,"date":"2013-06-25T20:20:15","date_gmt":"2013-06-25T18:20:15","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=41"},"modified":"2021-05-04T18:38:05","modified_gmt":"2021-05-04T16:38:05","slug":"flamiche-aux-poireaux","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=41","title":{"rendered":"Flamiche aux poireaux"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignright size-large\"><img decoding=\"async\" src=\"https:\/\/cuisine.william-bruder.fr\/wp-content\/uploads\/2021\/03\/flamiche.jpg\" alt=\"\"\/><\/figure><\/div>\n\n\n\n<p><span style=\"text-decoration: underline;\">Ingr\u00e9dients<\/span> :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 rouleau de p\u00e2te bris\u00e9e ou feuillet\u00e9e<\/li><li>2 kg de poireaux<\/li><li>2 ou 3 tranches de jambon blanc<\/li><li>25 cl de cr\u00e8me fra\u00eeche<\/li><li>4 \u0153ufs<\/li><li>sel, poivre, noix de muscade r\u00e2p\u00e9e<\/li><\/ul>\n\n\n\n<p><span style=\"text-decoration: underline;\">Recette<\/span> :<br>\u00c9plucher et laver les poireaux en ne conservant que le blanc. Les couper en morceaux de 2 \u00e0 3 cm. Faire fondre le beurre dans une po\u00eale et y jeter les poireaux que l&rsquo;on fera cuire doucement, sans dorer une quinzaine de minutes.<br>Couper le jambon en petits morceaux et les disposer sur le fond de tarte avec les poireaux. Ne pas oublier de piquer le fond de tarte avec une fourchette.<br>Dans une terrine, battre les \u0153ufs entiers avec la cr\u00e8me,&nbsp;le sel, le poivre et la noix de muscade et verser cet appareil sur la tarte.<br>Mettre au four pr\u00e9chauff\u00e9 (th 6) pendant 40 \u00e0 50 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 1 rouleau de p\u00e2te bris\u00e9e ou feuillet\u00e9e 2 kg de poireaux 2 ou 3 tranches de jambon blanc 25 cl de cr\u00e8me fra\u00eeche 4 \u0153ufs sel, poivre, noix de muscade r\u00e2p\u00e9e Recette :\u00c9plucher et laver les poireaux en ne conservant que le blanc. Les couper en morceaux de 2 \u00e0 3 cm. Faire &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=41\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Flamiche aux poireaux<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-41","post","type-post","status-publish","format-standard","hentry","category-plats-chauds"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/41","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41"}],"version-history":[{"count":2,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/41\/revisions"}],"predecessor-version":[{"id":668,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/41\/revisions\/668"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}