Description
Colder... Autumn... Mushroom season is in full swing. It's time to cook a tart with mushrooms...
Ingredients
-
Flour
200 g
-
Water
50 ml
-
Butter
120 g
-
Salt
5 g
-
Mushrooms
400 g
-
Onion
1 piece
-
Garlic
10 g
-
Cream
350 ml
-
Chicken egg
4 piece
-
Dutch cheese
70 g
-
Parsley
70 g
-
Black pepper
-
Olive oil
4 Tbsp
Cooking
Prepare the dough a Breeze. Sift flour 2 times, it will be more airy and light.
The cold butter to grate with the large tick marks. Mix with the flour to a state of crumbs.
Add salt and ice water. Water is better not to pour all at once, may be it will take less water. Knead the dough. Long knead not necessary, since the dough will be hard.
Wrap the dough in cling film or package and put into the refrigerator for 30-40 minutes.
While the dough is in the refrigerator prepare the filling. Mushrooms (I have white, can mushrooms)cut into plates. I had them boiled (10 min). A few mushrooms aside for decoration.
Onion cut into half rings. Finely chop the garlic. Finely chop the parsley.
Mushrooms, onions and garlic to fry.
Remove from heat and add chopped parsley. Mix well.
Remove dough from refrigerator, place in a greased baking pan with sides (d= 27 cm) and gently with your fingers to flatten the dough across the form, not forgetting the sides.
Cover with parchment, pour dry peas (or beans) and bake 10 - 15 minutes at 180 degrees. Parchment with peas remove and bake another 10 minutes.
In a large bowl, whisk eggs with cream, add grated on a coarse grater cheese.
To the mixture add fried mushrooms with onions, salt, pepper and mix well.
On the basis of the tart and pour the egg – cream mixture with mushrooms.
Bake in preheated oven at 180 degrees for approximately 40-45 minutes. Tarte to get, to cool.
Serve, cut into serving pieces.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.