Mushroom Tart

Preparation

1. STEP 1 OF 14

   Clean the champignons, wash them, drain them, dry them with a cloth, and finely chop them

2. STEP 2 OF 14

   Preheat the oven to 170 degrees (thermostat 5)

3. STEP 3 OF 14

   Melt the butter in a pan and sauté the shallots for three to five minutes without letting them brown; add the champignons and lemon juice

4. STEP 4 OF 14

   Sauté them for three minutes over moderate heat, stirring regularly

5. STEP 5 OF 14

   Stop the cooking

6. STEP 6 OF 14

   Add the parsley

7. STEP 7 OF 14

   Season with salt and pepper and mix

8. STEP 8 OF 14

   Break the egg into a bowl and beat it with a fork

9. STEP 9 OF 14

   Add the yolk, Parmesan, and cream

10. STEP 10 OF 14

    Season with salt and pepper and mix

11. STEP 11 OF 14

    Evenly arrange the champignons on the shortcrust pastry base, add three-quarters of the bowl's contents, pouring the mixture over the back of a spoon to avoid disturbing the mushrooms

12. STEP 12 OF 14

    Place the mold at the entrance of the oven and pour the rest of the bowl's contents over it

13. STEP 13 OF 14

    Bake for twenty-five to thirty minutes until the tart is well risen and golden

14. STEP 14 OF 14

    Serve immediately

Suggestions

• 20 cm Baking Pan

• Rolling Pin

• Pan

General Information

Analysis

Macronutrients (100 gr)