Savory Mushroom Tarts
These savory tarts combine a yeast dough crust with a delicious creamy filling of mushrooms, onions, cheese, cream and crème fraîche.
Category: Mains
Source: www.amazon.de
Equipment
| Tart pan |
Ingredients
| None | |
| Flour | |
| Yeast | |
| Milk | |
| Sugar | |
| Egg yolks | |
| Butter | |
| Salt | |
| None | |
| Crème fraîche | |
| Cream | |
| Eggs | |
| Corn starch | |
| Gouda | |
| Nutmeg | |
| Pepper | |
| Salt | |
| Belag: | |
|---|---|
| Mushrooms | |
| Lemons | |
| Onions | |
| Butter | |
| Parsley | |
| Salt | |
| Pepper | |
Instructions
Prepare a yeast dough from the flour, yeast, milk, sugar, egg yolk, butter and salt. Leave to rise for half an hour.
Meanwhile, for the cheese mixture, mix the crème fraîche, cream, eggs, cornflour and freshly grated Gouda. Season the mixture well with nutmeg, pepper and salt.
Clean, wash and slice the mushrooms. Sprinkle with lemon juice to prevent them from discoloring.
Peel the onions and cut into fine rings. Sauté in butter until translucent, add the mushrooms and sauté for 5 minutes. Stir in the chopped parsley and season with a little salt and pepper.
Roll out the dough on a floured surface and line small, shallow buttered tins with it. Or roll out the whole yeast dough on a buttered baking tray.
Spread a thin layer of the cheese cream on the bases, spread the topping on top and cover with the remaining cream. Leave to rise for 15 minutes. Bake in a preheated oven at 200°C for 30-40 minutes.
Nutrition
| Serving size: | 528.1 |
| Energy: | 878.0 |
| Ratio: | 1.7 |
| Carbohydrate: | 71.0 |
| Fat: | 52.5 |
| Protein: | 33.5 |
| Saturated fat: | 32.1 |
| Sodium: | 997.8 |
| Sugar: | 16.9 |