Description
This wonderful recipe I saw Julia Vysotskaya and decided to try it, the result exceeded all expectations! Such a bright mushroom taste, I have not sought in any dish! The tart turned out very juicy and flavorful. This dish will suit the holiday table as snacks and daily menus. Cook fast components products are available.
Ingredients
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Mustard
1 Tbsp
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Crumb bread
2 Tbsp
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Cheese
150 g
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Tomato
1 piece
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The dough is flaky unleavened
1 pack
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Olive oil
3 Tbsp
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Mushrooms
100 g
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Mushrooms
3 piece
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Oyster mushrooms
150 g
Cooking
Thaw dough and roll out to a square. I rolled out not very thin, just a little bit, and the dimensions of this square circled in pencil on a silicone Mat so they then cut the frame.
Roll out the size of the second cake and cut the frame.
Using silicone Mat moved it to the first cake.
A little decorated corners.
Greased the cake inside of the frame Dijon mustard.
Mushrooms washed, and dried mushrooms steamed with boiling water for 20 minutes if they are still solid, you can boil for about 5 minutes.
Thin slices cut the mushrooms and put on the dough, salt and misted with olive oil.
Then also thinly sliced oyster mushrooms and soaked dried mushrooms and also posted on the cake. And again squirted a little oil. A little salt.
Sprinkle with grated cheese.
Thinly slice the tomatoes and spread evenly.
Mix the remaining cheese with rye crumbs. For the crumbs I just ground the rusks from rye bread in a coffee grinder and sprinkle the whole pie. Decorate the top with mushrooms. Mushrooms brush with olive oil.
Frame pie grease with a yolk and bake in the oven at 180 deg. 20-25 minutes.
The cake is ready! Bon appetit!
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