The autumn tart is a delicious appetizer that celebrates the flavors and aromas of this season. The crispy and crumbly base of the tart perfectly complements a soft and tasty filling of Champignon mushrooms, enriched with the intense aroma of rosemary and sage. A touch of freshness is provided by the basil and lemon juice, which offer a pleasant contrast to the flavor of the mushrooms. This tart is a perfect appetizer to start an autumn meal in a rich and flavorful way.
Place the flour in a mound on the work surface and incorporate 150 g of soft butter cut into pieces, a pinch of salt, and half a glass of lukewarm water
Knead the ingredients thoroughly, working decisively, then form a ball of dough and let it rest covered with a damp cloth for 20 minutes
Meanwhile, wash and dry the champignons, then slice them thinly
Melt 50 g of butter in a pan and sauté the mushrooms with a very fine mince of rosemary, sage, and basil
Season with salt and pepper
After 5-6 minutes, remove from heat and incorporate the two egg yolks and lemon juice, stirring carefully
Roll out the dough on a floured surface and cut a disc large enough to line the bottom and sides of the chosen tart pan (preferably with a removable edge)
Butter and flour the pan, then lay the dough inside, folding the edge inward all around to form a cord that you will pinch with your fingers
Pour the mushroom mixture onto the dough
With the leftover dough, form strips and arrange them in a lattice over the mushrooms
Bake at 200 degrees for 40 minutes
Once cooked, transfer the tart to a serving plate and serve immediately
Mixer
Tart Pan
Pastry Cutter
Italia
| Energy (kcal) | 246.18 |
| Carbohydrates (g) | 17.13 |
| of which Sugars (g) | 1.5 |
| Fat (g) | 17.67 |
| of which Saturates (g) | 9.95 |
| Protein (g) | 5.04 |
| Fiber (g) | 1.64 |
