The mushroom tart is a tasty and flavorful appetizer, ideal served hot or warm. Its crunchy savory shortcrust 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, pat dry with a cloth and finely chop them
Preheat the oven to 170 degrees C (thermostat 5)
Melt the butter in a frying pan and sauté the shallots for three to five minutes without letting them brown; add the champignons and the lemon juice
Sauté them for three minutes over medium heat, stirring regularly
Remove from the heat
Add the parsley
Season with salt and pepper and mix
Break the egg into a bowl and beat it with a fork
Add the egg yolk, the Parmesan and the cream
Season with salt and pepper and mix
Arrange the champignons evenly on the pastry base, add three quarters of the bowl mixture, pouring it over the back of a spoon so as not to disturb the mushrooms
Place the tart pan at the oven entrance and pour the remaining mixture over it
Bake for twenty-five to thirty minutes until the tart is well risen and golden
Serve immediately
20 cm tart pan
Rolling pin
Frying pan
Store the mushroom tart in the refrigerator, covered with plastic wrap, for up to 2 days.
This mushroom tart is a delightful appetizer, perfect for special occasions.
Italy
| 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 |
