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Mushroom tart is a tasty and appetizing appetizer, ideal to serve hot or warm. Its base of crispy savory shortcrust pastry holds a creamy filling of button mushrooms, shallots, grated Parmesan and chopped parsley. Perfect for a family lunch or a buffet.
Clean the mushrooms, wash them, drain them, dry them with a tea towel and chop them finely
Preheat the oven to 170 degrees (thermostat 5)
Melt the butter in a pan and sauté the shallots for three to five minutes without letting them brown; add the mushrooms and lemon juice
Sauté them for three minutes over medium heat, stirring regularly
Add the parsley. Season with salt and pepper and mix
Break the egg into a bowl and beat it with a fork
Add the egg yolk, Parmesan and cream
Season with salt and pepper and mix
Arrange the mushrooms evenly over the shortcrust pastry base and add three quarters of the contents of the bowl, pouring the mixture over the back of a spoon so as not to disturb the mushrooms
Place the tart tin at the oven entrance and pour the rest of the contents of the bowl over it
Bake for twenty-five to thirty minutes until the tart is well risen and golden
Serve immediately
20 Cm Baking Tin
Rolling Pin
Pan
Store the mushroom tart in the refrigerator, covered with plastic wrap, for up to 2 days.
This mushroom tart is a delicious appetizer perfect for special occasions.
Italia
| Energy (kcal) | 239.52 |
| Carbohydrates (g) | 2.48 |
| of which sugars (g) | 2.25 |
| Fat (g) | 22.35 |
| of which saturates (g) | 13.82 |
| Protein (g) | 6.14 |
| Fibre (g) | 2.05 |
| Salt (g) | 0.18 |
