Mushroom tart recipe
This recipe, which you will always want to make in winter, will warm you up in cold weather! You will find the classic tart dough crunch on the bottom base and the sautéed flavor of leek and mushroom inside. Here are the ingredients and production stages for this unique flavor.
Materials for making
For internal mortar:
1/2 glass of milk
3 tablespoons olive oil
30 grams of sliced mushrooms
2-3 pieces of washed and thinly sliced leeks
1 table thyme
50 grams of grated old cheddar (You can separate the extra top)
For the dough:
2 cups flour
125 g cold unsalted butter
1 teaspoon salt
2-3 tablespoons ice water
Step 1: For the dough, put the flour in a bowl, add the butter, egg and salt and mix until it forms into pieces. Meanwhile, add the cold water and knead by hand.
Step 2: Cover it with stretch and refrigerate for 1 hour. This will allow the flour to absorb moisture, making the dough more pliable and preventing it from shrinking.
Step 3: Start heating the oven at 180 degrees with fan setting. Take the dough that has been waiting for 1 hour from the fridge.
Step 4: Lay baking paper on the bottom of your 35 cm x 13 cm tart mold.
Step 5: Spread the dough between two greaseproof papers and carefully place it in the mold.
Step 6: With your hands, gently press the dough to the base and sides. Cut off any excess.
Step 7: Bake in the oven for 15 minutes and let it cool for 10 minutes after removing it.
Step 8: Add olive oil to the pan for the filling.
Step 9: Add leeks, mushrooms, thyme, salt and pepper and saute until soft for 5 minutes.
Step 10: Pour the mixture over your tart dough and spread it evenly.
Step 11: Whisk the egg, milk and cheese in a bowl. Pour evenly over the tart. If you wish, grate cheddar on it.
Last step: Bake in the oven at 180 degrees for 30 minutes until golden brown. Sprinkle thyme on it and serve.