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Mushroom tart

Mushroom tart



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1. Preheat the oven to 200 ° C.

2. For the base, mix all the ingredients well. Wallpaper a tray with a diameter of 21 cm with baking paper, put the composition and level it with a spoon.

3. Put the tray in the oven for 10 min.

4. Wash the wrinkles and boil them for 15 minutes in boiling water, then take them out in a sieve and let them drain.

5. Prepare the filling by mixing the cheese with the yogurt, salt and beaten eggs. Incorporate in the filling with the help of a fork or a spatula, the crumpled slices.

6. Remove the tray from the oven, put the filling and put it back in the oven for another 10 minutes at 190 ° C.

7. Remove the tray from the oven again, put the whole creases and put the tray in the oven for the third time, for 20 minutes at 190 ° C.

8. After removing from the oven, let it cool completely in the pan, put it in the fridge for a few hours and only when we serve it, decorate it with green onions and / or cherry tomatoes.

Note!

Be careful what you pick or buy because there are some mushrooms (of the genus Gyromitra) that look like clumsy, but are toxic. :)

You can use any other type of mushroom.


Mushroom tart - Recipes

Something delicious and very good to put on a festive table, such as Easter or Christmas. An easy-to-make dukan recipe that you can eat with your family.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Countertop ingredients:

- ¾ box of skimmed cheese (box of 250 g)

Ingredients for the filling:

-250 g mushrooms
- 125 g spinach or baby spinach

- ¼ box of skim cheese

- 4 lg skim milk or 2 lg cream for cooking (max 3% fat)

Preparation

In a bowl, mix the dry ingredients first (oat and wheat bran, starch). Over these we add the 4 lg of skim milk, egg and skim cheese and mix well. Put the composition in a musai silicone tray (to be able to handle it), trying to lift it outwards on the walls of the tray, as much as possible (seen in the picture). Place in a preheated oven at 180 degrees for about 5 minutes.
For the filling, wash the mushrooms and spinach. Cut the cleaned mushrooms into 2 or 4 depending on the size and put them on the fire in a non-stick pan with a lid. Leave them for 5 minutes and add the broken spinach in pieces and leave for about 7 minutes. Meanwhile, beat the eggs, mix them with the skim milk, salt and thyme. Add the mushrooms and spinach over the eggs, mix and pour the filling over the counter. Put everything in the oven for about 25-30 minutes. Leave to cool a little and serve as such.
Good appetite!


Tart with meat and mushrooms

It looks great, I really like the composition, but the final presentation is of grade 100.

DIACONTA is also my girlfriend on Netlog.
The tart looks super cool, I have to make it too.

Silvia, thank you very much.
Honest, nice girl Claudia and very skilled. Make it worth it)

It looks really good. I think the tart is as good as it looks

Leave an answer Cancel reply

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Tart with mushrooms and cheese

In a bowl mix ½ a packet of butter (the butter used to prepare the dough must be cold) with 200 g of sour cream and a pinch of salt, then add 200 g of flour, knead the dough by hand.

The dough obtained must be hard and non-sticky, but if somehow the dough does not seem to be like that, a little more flour is added. Wrap in plastic wrap and refrigerate for about 30 minutes. The cold dough is spread in a thin sheet with which to cover the tray and lightly press with your fingers on the edges (to take the shape of the tray). Excess dough is cut. Prick the dough with a fork from place to place (so as not to swell too much during baking).

Bake for about 10-15 minutes.

Meanwhile, in a frying pan with hot oil, cook the onion, add the mushrooms and fry until all the water left by the mushrooms evaporates.

Remove the tray with the peel from the oven and fill it with the mushroom mixture, pour the beaten sour cream over the egg.

The mushroom tart is reintroduced in the oven and left to bake for another 20-30 minutes. 5 minutes before removing the tart from the oven, sprinkle with grated cheese.


Mushroom tart

& Icirc & # 539and need & # 8232for dough:
250 g f & # 259in & # 259
125 g margarine & # 259
1 or
1/2 tablespoon & # 539 & # 259 salt
& Icirc & # 539i must & # 8232for stuffing & # 259:
500 g of mushrooms & # 8232mixed
1 onion & # 259
1-2 cloves of garlic
30 g margarine & # 259
2 or & # 259
200 g sm & acircnt & acircn & # 259
salt
pepper
100 g br & acircnz & # 259 ras & # 259 (ca & # 537caval)
nuc & # 537oar & # 259 ras & # 259
Preg & # 259te & # 537ti a & # 537a:
In a bowl put the flour, cold margarine (cut into thin slices), add the beaten egg and salt. Make a dough that you wrap in foil and roll it in the fridge for 30 minutes. After that, spread a round sheet of paper that you put in a tart form, covering the sides of the vine that was greased with fat. & Icircn & # 539epi the dough with a fork & # 539 & # 259, from place & icircn place & # 537i & icircl bake, over medium heat for about 10 minutes.

Clean the mushrooms, possibly wash them briefly under a stream of water (if you use jar lids, drain the juice well). In a frying pan, add the margarine and grind the onion and garlic, then add the sliced ​​mushrooms, but not too thinly sliced. Leave them on the fire for 5 minutes and then turn everything over the dough in the tray. Ba & # 539i eggs with sm & acircnt & acircna with the help of the goal, add salt, pepper & # 537i and walnuts and grated (add a little more & # 259 salt & # 537i pepper, for a more accentuated taste). Add the grated cheese, turn the composition evenly over the mushrooms and put it back in the oven, at the same temperature as before, for 25-30 minutes. When it is ready, bake the tart for about 5 minutes on the tray, cool it down a bit, then take it out of the mold and place it on a plate.

10 por & # 539ii Preparation: 50 minutes & # 8232COOKING: 40 minutes
Re & # 539et & # 259 by Antoaneta Bri & # 537an, Salzgitter, Germany


Salted tart with vegetables

You need: 500g plain tender dough, 1 red bell pepper, 1 bunch of green onions, 1 bunch of parsley, 200g grated cheese, 3 eggs, 100g liquid cooking cream, a little salt, pepper and 8-9 small tart shapes with a diameter of 10cm .


Method of preparation:

1. Allow the dough to thaw well at room temperature.

Spread it with the twister until it reaches 3mm thickness. Place it in shapes, press well with your fingers on the edge. Prick the dough with a fork from place to place to bake better.

2. Preheat the oven and bake the dough, without filling, for 10 minutes at 180 ° C (moderate temperature).

3. Beat the eggs, mix them with the cream, cheese and the rest of the finely chopped ingredients.

4. Pour the composition into shapes.

5. Put back in the oven. Bake on the right heat for 30 - 35 minutes. The tart is baked when the dough on the edge takes on a darker color.

Serve hot or cold as an appetizer or main course with a salad.


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