Calories
197 kcal
Protein
5.1 g
Fat
8.3 g
Carbohydrates
25.6 g
Form the dough from flour, butter, salt and cold water. Mix with your hands until you get a suitable consistency. Cover the dough in food wrap and put it in the fridge for 20 minutes.
Remove the dough from the fridge. Roll out using the rolling pin and a little flour. In a springform tin with a diameter of 7.8 inches, cover the entire surface of the tin with the dough. Place in an oven preheated 365° F oven for 10 minutes.
In a pan, add olive oil, the chopped leek, diced white onion and minced garlic cloves for 2 minutes at medium heat. When the vegetables are cooked, add the sliced mushrooms. Saute everything for another 2 minutes on medium heat.
When the vegetables are ready, add over them 1 tablespoon of butter, lemon juice and green thyme. Let everything cool down in the pan.
After the vegetables have cooled, transfer them to a clean bowl. Crack an egg over the vegetables, add the liquid cream and the grated cheese. Mix everything with a blender.
Remove the dough from the oven, add the filling and bake for another 15 minutes.
To decorate the tart, you can add slices of large mushrooms and greens.
Cheddar cheese is the most suitable cheese to complement the taste of the recipe.
Lemon juice works best when squeezed before use.
Bon Appetit!
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