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🍽️ Crunchy Mushroom Tart

625 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 600 g small button mushrooms
• 3 tbsp butter
• 1 shallot
• 1 clove garlic
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 tbsp parsley
• 150 ml vegetable broth
• 2 tsp cornstarch
• 1 egg yolk

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix the flour with the salt.
3. 3. Press a well into the center of the flour mound.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter pieces around the well.
6. 6. Place the egg in the center of the well.
7. 7. Roughly chop all ingredients together with a knife.
8. 8. Knead the ingredients quickly into a smooth dough.
9. 9. Divide the dough into four equal parts.
10. 10. Shape each part into a ball.
11. 11. Wrap each dough ball individually in cling film.
12. 12. Store the dough in the refrigerator for about 30 minutes.
13. 13. Clean the mushrooms thoroughly.
14. 14. Slice the mushrooms into thin pieces.
15. 15. Peel the shallot and the garlic.
16. 16. Finely chop the shallot and garlic.
17. 17. Sauté the mushrooms quickly in hot butter.
18. 18. Add the chopped shallot and garlic.
19. 19. Sauté the vegetables briefly.
20. 20. Stir the lemon juice into the mushroom mixture.
21. 21. Season the filling with salt and pepper.
22. 22. Mix the cornstarch smoothly with a little broth.
23. 23. Add the remaining broth to the mushrooms.
24. 24. Stir in the prepared cornstarch mixture.
25. 25. Bring the mixture to a brief boil.
26. 26. Allow the filling to thicken slightly.
27. 27. Remove the pan from the heat.
28. 28. Let the mushroom filling cool down slightly.
29. 29. Place one piece of dough between two sheets of baking paper.
30. 30. Roll out the dough to a thickness of approx. 4 mm.
31. 31. Shape the dough into a round.
32. 32. Place the dough on a baking tray lined with baking paper.
33. 33. Place one quarter of the mushroom filling in the center of the dough.
34. 34. Leave a border of approx. 5 cm around the filling.
35. 35. Fold up the free dough all around.
36. 36. Whisk the egg yolk with one tablespoon of water.
37. 37. Brush the dough edges with the egg mixture.
38. 38. Preheat the oven to 180 degrees.
39. 39. Place the baking tray on the lower rack.
40. 40. Bake the tart for 30 to 35 minutes until golden brown.

Nutrition per serving

• kcal: 625
• Protein: 16 g · Fett/Fat: 40 g · Carbs: 52 g