{"id":5592,"date":"2025-06-06T14:51:53","date_gmt":"2025-06-06T12:51:53","guid":{"rendered":"https:\/\/richemontplus.com\/?post_type=rezepte&p=5592"},"modified":"2026-01-26T11:40:01","modified_gmt":"2026-01-26T10:40:01","slug":"shakshuka-tartlets","status":"publish","type":"rezepte","link":"https:\/\/richemontdev.wp-experten.org\/en\/recipes\/shakshuka-tartlets\/","title":{"rendered":"Shakshuka tartlet"},"content":{"rendered":"\n

Wheat dough with tomato-red pepper filling and fried egg<\/p>\n","protected":false},"featured_media":5598,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[185,223],"class_list":["post-5592","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-bakery","rezepte_cat-cakes-and-pastries-savory-and-sweet"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"60","ausbeute":"

pieces of 150 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"40 minutes","ruhezeit_label":"Proofing","ruhezeit":"100 minutes","backzeit_label":"Baking time","backzeit":"24 minutes\/210\u00b0C dropping","optional_label":"","optional":""},"nahrwerte":{"energiewert":"738 kJ\/176 kcal;","fett":"6.5 g, of which saturated 1.5 g;","kohlenhydrate":"22 g, of which sugars 1.7 g;","eiweiss":"6.9 g; salt 0.7 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"White bread dough","rez_infos":[{"rez_weight":"2450","rez_weight_unit":"g","rez_value":"

wheat flour 400<\/p>\n"},{"rez_weight":"1400","rez_weight_unit":"g","rez_value":"

water<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"

sugar
\ndissolve in water<\/em><\/p>\n"},{"rez_weight":"130","rez_weight_unit":"g","rez_value":"

baker’s yeast<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"

emulsifyer baking agent<\/p>\n"},{"rez_weight":"70","rez_weight_unit":"g","rez_value":"

rapeseed oil
\nadd gradually after 2 minutes<\/em><\/p>\n"},{"rez_weight":"65","rez_weight_unit":"g","rez_value":"

butter
\nadd gradually after a further 2 minutes<\/em><\/p>\n"},{"rez_weight":"40","rez_weight_unit":"g","rez_value":"

table salt
\nadd towards the end of the mixing time and knead the dough until an extensive gluten structure is built<\/em><\/p>\n"}],"bottom_description":"

Proofing: 75\u201390 minutes<\/p>\n"},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"2400","rez_weight_unit":"g","rez_value":"

eggs (60, small)<\/p>\n"},{"rez_weight":"300","rez_weight_unit":"g","rez_value":"

fine semolina
\n(for rolling out)<\/p>\n"}],"bottom_description":""},{"rez_heading":"Shakshuka filling","rez_infos":[{"rez_weight":"285","rez_weight_unit":"g","rez_value":"

olive oil<\/p>\n"},{"rez_weight":"70","rez_weight_unit":"g","rez_value":"

garlic, finely chopped<\/p>\n"},{"rez_weight":"2380","rez_weight_unit":"g","rez_value":"

tomatoes, peeled, roughly diced<\/p>\n"},{"rez_weight":"1520","rez_weight_unit":"g","rez_value":"

bell pepper, red
\ncut into 3 cm sticks<\/em><\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"

table salt<\/p>\n"},{"rez_weight":"12","rez_weight_unit":"g","rez_value":"

ground black pepper<\/p>\n"},{"rez_weight":"30","rez_weight_unit":"g","rez_value":"

paprika powder, mild<\/p>\n"},{"rez_weight":"50","rez_weight_unit":"g","rez_value":"

basil, fresh, chopped<\/p>\n"},{"rez_weight":"500","rez_weight_unit":"g","rez_value":"

tomato pur\u00e9e<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Filling","hers_description":"

Heat the olive oil and lightly saut\u00e9 the finely chopped garlic. Add the tomatoes and bell peppers and cook on high heat for about 5 minutes. Season and simmer on low heat for about 20 minutes. Finally, mix in the chopped basil leaves and tomato pur\u00e9e. Allow to cool slightly.<\/p>\n","hers_images":[{"hers_image":5599}]},{"hers_heading":"Processing","hers_description":"

Weigh out 2’100 g of the mixture and shape round. Roll out to a thickness of approx. 1.5 mm and place in greased, round aluminum molds (11 cm \u00d8, 1.5 cm high). Pull out the corners on two sides so that it looks like a small pan.<\/p>\n

Piece proofing: Leave to proof at room temperature for 10\u201315 minutes.<\/p>\n","hers_images":[{"hers_image":5600}]},{"hers_heading":"Baking preparation","hers_description":"

Press down lightly on the bases with your fingertips, then add 60 g of filling to each and use a spoon to make a well for the egg.<\/p>\n","hers_images":[{"hers_image":5601}]},{"hers_heading":"Baking","hers_description":"

Load into a medium-hot oven with a little steam and bake for about 12 minutes until half done.<\/p>\n","hers_images":false},{"hers_heading":"Finishing","hers_description":"

Crack an egg (40\u201350 g) into the indentation and bake for another 12 minutes until the egg has set.<\/p>\n

Tip: If the shakshuka is not going to be eaten immediately, it is best to leave the last step until just before serving and keep the tartlets pre-baked. Otherwise, the surface of the egg will dry out.<\/p>\n","hers_images":[{"hers_image":5602}]}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":true},"yoast_head":"\nShakshuka tartlet - Richemontplus.com International<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/richemontplus.com\/en\/recipes\/shakshuka-tartlets\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Shakshuka tartlet\" \/>\n<meta property=\"og:description\" content=\"Wheat dough with tomato-red pepper filling and fried egg\" \/>\n<meta property=\"og:url\" content=\"https:\/\/richemontplus.com\/en\/recipes\/shakshuka-tartlets\/\" \/>\n<meta property=\"og:site_name\" content=\"Richemontplus.com International\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-26T10:40:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/richemontplus.com\/en\/wp-content\/uploads\/sites\/2\/2025\/06\/Richemontplus_Rezept_BA_Shakshuka-Tartelette_R.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1436\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/richemontplus.com\/en\/recipes\/shakshuka-tartlets\/\",\"url\":\"https:\/\/richemontplus.com\/en\/recipes\/shakshuka-tartlets\/\",\"name\":\"Shakshuka tartlet - 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