The mushroom tart is a delicious and flavorful appetizer, ideal to be served hot or warm. Its base of crispy savory shortcrust pastry holds a creamy filling of champignon mushrooms, shallots, grated Parmesan cheese, and chopped parsley. Perfect for a family lunch or a buffet.
Clean the champignons, wash them, drain and dry with a cloth and chop 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 champignons and the lemon juice
Sauté for three minutes over moderate 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 yolk, the grated Parmesan, and the cream
Season with salt and pepper and mix
Evenly arrange the champignons on the bottom of the shortcrust pastry and add three-quarters of the contents of the bowl, 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 remaining 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 Pan
Rolling Pin
Pan
Store the mushroom tart in the refrigerator, covered with cling film, for a maximum of 2 days.
This mushroom tart is a delightful appetizer perfect for special occasions.
Italy
| Energy (kcal) | 239.2 |
| Carbohydrates (g) | 2.3 |
| of which Sugars (g) | 2.24 |
| Fat (g) | 22.34 |
| of which Saturates (g) | 13.82 |
| Protein (g) | 6.15 |
| Fiber (g) | 2.1 |
| Sale (g) | 0.18 |
