The mushroom tart is a tasty and flavorful appetizer, ideal to serve hot or warm. Its crispy savory shortcrust pastry base holds a creamy filling of champignon mushrooms, shallots, grated Parmesan, and chopped parsley. Perfect for a family lunch or a buffet.
Clean the champignons, wash them, drain them, dry them with a cloth, and finely chop them
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 champignons and lemon juice
Sauté them for three minutes over moderate heat, stirring regularly
Stop the cooking
Add the parsley
Season with salt and pepper and mix
Break the egg into a bowl and beat it with a fork
Add the yolk, Parmesan, and cream
Season with salt and pepper and mix
Evenly arrange the champignons on the shortcrust pastry base, add three-quarters of the bowl's contents, pouring the mixture over the back of a spoon to avoid disturbing the mushrooms
Place the mold at the entrance of the oven and pour the rest of the bowl's contents over it
Bake for twenty-five to thirty minutes until the tart is well risen and golden
Serve immediately
20 cm Baking Pan
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) | 268.19 |
| Carbohydrates (g) | 19.65 |
| of which Sugars (g) | 9.5 |
| Fat (g) | 18.44 |
| of which Saturates (g) | 9.98 |
| Protein (g) | 6.39 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.09 |
