I like mushrooms . All, of all kinds and varieties. But as, apart from Champignion and Pleurotus, I don't find them fresh enough, I use them quite often, the mushrooms and the yellows remaining there in the chapter "lust in the nail" :))
For today I prepared an appetizer tart with mushrooms and Brie cheese, a goodness nothing else. For those who do not suffer from moldy cheese , it can be replaced with any other kind of cheese, it is important to like it.
- For the dough:
- 150 g flour
- 75 g butter
- 1 tablespoon cold water
- For the filling:
- 125 g Brie cheese
- a few brown champignion mushrooms
- 1 or
- 2 tablespoons sour cream
- salt and pepper
- a few basil leaves
- 2-3 tablespoons parmesan
Preparation Tart with mushrooms and cheese with mold:
In a bowl put flour mixed with a little salt and cold butter, cut into cubes. Knead quickly with your fingertips until you incorporate the butter in the flour and you get a composition like crumbs. Add 1 tablespoon of cold water and knead until you get a homogeneous and non-sticky dough.
Spread the dough in a heat-resistant dish (20 cm in diameter) raising and on the sides forming a border. Put a layer of sliced mushrooms and let the dish cool until you prepare the filling.
In a bowl, mix the beaten egg with the sour cream, then add the chopped Brie cheese, chopped basil, salt and pepper to taste. Pour the composition over the mushroom layer. Cover with a generous layer of parmesan
and put the dish in the oven over medium heat until the tart is browned on top.
Serve hot or cold, as desired. Good appetite! 😉