{"id":196,"date":"2019-08-10T11:07:48","date_gmt":"2019-08-10T11:07:48","guid":{"rendered":"https:\/\/passionpatisserie.audon.fr\/?p=196"},"modified":"2026-02-24T15:41:18","modified_gmt":"2026-02-24T14:41:18","slug":"sables-apero-tomates-parmesan-basilic","status":"publish","type":"post","link":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2019\/08\/10\/sables-apero-tomates-parmesan-basilic\/","title":{"rendered":"Sabl\u00e9s ap\u00e9ro tomates, parmesan, basilic"},"content":{"rendered":"<ul>\n<li>200 g de farine\u00a0\u00a0\u00a0 &#8211;&gt; essayer 150 gr de farine + 50 gr de parmesan<\/li>\n<li>50 g de beurre mou<\/li>\n<li>20 gr d&rsquo;huile d&rsquo;olive<\/li>\n<li>1 \u0153uf<\/li>\n<li>1 \u00e0 2 cuill\u00e8re \u00e0 soupe de basilic hach\u00e9<\/li>\n<li>70 g de parmesan en poudre<\/li>\n<li>70 g de tomates s\u00e9ch\u00e9es<\/li>\n<li>Sel, poivre, piment d&rsquo;Espelette<\/li>\n<\/ul>\n<hr \/>\n<p>M\u00e9langez la farine, le beurre , l&rsquo;huile et l\u2019\u0153uf pour formez une boule non collante.<\/p>\n<p>Ajoutez \u00e0 la p\u00e2te le parmesan, le basili, et\u00a0 les tomates s\u00e9ch\u00e9es, sel, poivre, piment d&rsquo;Espelette<\/p>\n<p>Malaxez la p\u00e2te puis donnez-lui la forme d\u2019un boudin.<\/p>\n<p>Enveloppez-le dans un film alimentaire et placez 10 minutes au cong\u00e9lateur afin de faciliter la d\u00e9coupe.<\/p>\n<p>Cuire 10-15min \u00e0 faire chaud 180\u00b0<\/p>\n<p>Laisser refroidir.\u00a0 Les sabl\u00e9s finiront de durcir en refroidissant<\/p>\n","protected":false},"excerpt":{"rendered":"<p>200 g de farine\u00a0\u00a0\u00a0 &#8211;&gt; essayer 150 gr de farine + 50 gr de parmesan 50 g de beurre mou 20 gr d&rsquo;huile d&rsquo;olive 1 \u0153uf 1 \u00e0 2 cuill\u00e8re \u00e0 soupe de basilic hach\u00e9 70 g de parmesan en poudre 70 g de tomates s\u00e9ch\u00e9es Sel, poivre, piment d&rsquo;Espelette M\u00e9langez la farine, le beurre &hellip; <a href=\"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2019\/08\/10\/sables-apero-tomates-parmesan-basilic\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Sabl\u00e9s ap\u00e9ro tomates, parmesan, basilic<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[16],"_links":{"self":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/196"}],"collection":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/comments?post=196"}],"version-history":[{"count":1,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/196\/revisions"}],"predecessor-version":[{"id":777,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/196\/revisions\/777"}],"wp:attachment":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/media?parent=196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/categories?post=196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/tags?post=196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}