Mushroom tart

is for the Montignac regime but can be adapted by changing the quality of the flour

  • 500 gr. 0% fat cow's cheese
  • 150 gr. yogurt 0% fat (I put Natur yogurt)
  • 200 gr. wholemeal flour (I think they got about 250 gr. to me)
  • 500 gr. mushrooms
  • 1 small onion
  • 1 or
  • salt, pepper and dill (added by me)

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Mushroom tart:

Prepare a dough of 250 gr. cheese + 150 gr. yogurt + 200-250 flour + top salt + 1 egg. Sprinkle with flour until it sticks to your hand.
Knead and form a dough that spreads in the pan (I used the 22 cm cake pan) Bake for about 15-20 minutes on medium heat.

Chop the onions and mushrooms and cook until the water evaporates.

Cool a little and then add the rest of the cheese, salt, pepper and dill. Mix well and put in the pan over the dough.

Bake for 20-30 minutes.



Ingredients for the tart recipe with mushrooms and beer sausages

  • 450 g mushrooms *
  • 170 g of beer sausages
  • 2 cloves of garlic
  • 50 g butter
  • 1 length olive oil
  • 400 g puff pastry
  • 1 or
  • 100 g cheese
  • Favorite herbs and spices **

How do we prepare tart with mushrooms and beer sausages?

The puff pastry should be at room temperature when working with it, so it should be left out at least 1 hour before.

The oven must be preheated to 190 degrees Celsius.

We will start with the puff pastry and we will spread it on a tray on baking paper and we will prick it with a fork on the whole surface but leaving an edge around about 2 fingers.

Where we sting it is good to go through it completely, because this part we do not want to grow too much because the ingredients will be put here. The edges will be the only fluffy and golden ones and before putting it in the oven we will grease them with beaten egg.

After these steps, the dough should be kept in the oven for 5 minutes. If you notice that it deforms in some areas in the middle, prick it a little more.

Meanwhile, prepare the topping for the tart

Wash the mushrooms, clean the stalks and cut into slices about half a cm thick. In a large pot or pan, melt the butter together with the olive oil and add the mushrooms, crushed garlic and a pinch of salt.

Heat them a little until they soften and the liquid evaporates. We will keep them for the first 2 minutes on medium heat and then another 5 on high heat, stirring occasionally. We take them out of the pan and put them aside until we fry the sausages.

This can be done in the same pan. They should not be kept long, only until they brown a little.

Remove the dough from the oven and notice that it is slightly raised, especially on the edges.

Add the mushrooms on the area where it is pricked, still leaving the edge free.

Put the grated cheese and then the sausages over the mushrooms. You can add even more cheese, according to your preferences.

We put it back in the oven and keep it for 15 minutes this time.

Before serving, we must let it cool a little and then we will portion it. The result is 6 slices.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof that a young woman can not only be beautiful and smart fire, but also cook very well & # 128578


Mushroom tart

We start by preparing the dough: In a small bowl add the sugar and pass the yeast with a teaspoon until the composition becomes liquid, keep the bowl in a warm place for 10-15 minutes, during which time the yeast will rise.

Sift the flour into a bowl, add the spices to taste (salt, rosemary and cumin), leavened yeast and then, little by little, warm water.

Mix all the ingredients and knead the dough, gradually adding the oil.

Cover the dish with a clean towel and keep it warm until it doubles in volume.

Meanwhile we prepare the composition:

Cut the mushrooms into slices and bake them on a baking tray, until they are lightly browned.

Beat the egg, add the sour cream and mix well.

From the obtained dough we spread a thin sheet, depending on the size of the bowl in which we will bake the tart.

Grease the bowl with oil or a little butter, place the sheet and add the egg with sour cream. On top we place the cheese slices, the ripe mushrooms and the bell pepper sticks.

Bake the pie at 150 degrees for about 55 minutes or until lightly browned.


What kind of cheese?

The cheese used in the preparation of these tarts is vegan (fasting). Filgud is a brand born from the desire to offer friendly alternatives both for humans and for nature. Alternatives of plant origin to some of the most beloved cheeses, dairy and other animal products.

The texture of the tarts is simply amazing and if you don't whisper that they are vegan / fasting, then no one would notice!

These quiche / tart recipes are super simple! So, even if you have never tried to make a quiche, I am totally confident that you will do great and cook a great quiche!

It requires some simple ingredients and methods, even a novice chef can prepare them without problems.


Salted tart with smoked salmon and mushrooms

You need: 500g plain tender dough, 75g smoked salmon, 100g fresh champinion mushrooms, 50g onion, 2-3 cloves garlic, salt, pepper, 150ml liquid cooking cream, 1 egg, 50g cheese, 25ml olive oil and 8-9 forms small tarts with a diameter of 10cm.

Method of preparation:

1. Allow the dough to thaw well. Spread it with the twister until it reaches 3mm thickness. Cut it out and place it in the shapes, pressing firmly with your fingers on the edge. Prick it with a fork from place to place, so it cooks well.

2. Preheat the oven and bake the dough without filling for 10 minutes at 180gr.

3. Separately, sauté the onion and garlic, season with salt and pepper.

4. In another pan, fry the mushrooms in a little oil until golden brown (max 5min).

5. Leave the filling to cool and mix it with the smoked salmon. Fill the tarts with this mixture. Pour over a mixture of beaten egg, cream and cheese.

6. Before baking the tart, sprinkle a little more cheese.

7. Bake the tart, at the right heat, for 30 minutes. It is baked when the dough on the edge takes on a darker color.


Chicken and mushroom tart

For the dough, mix the flour with a pinch of salt and diced butter until you get a sandy texture. Add the yolk or water, give the dough a round shape, wrap it and let it cool for half an hour.

Meanwhile, cook in a teaspoon of finely chopped onion with the chopped mushrooms in the knife. When the water (left by the mushrooms) has dropped, add the chicken cubes and leave on the fire for just a few minutes. Salt and pepper to taste and allow to cool.

Beat eggs with sour cream and a pinch of salt and incorporate them into the mushroom composition. Roll out the dough into a baking dish and pour the filling. Sprinkle the cheese on top and bake for 40-50 minutes or until golden and appetizing.

Remove from the oven and set aside for 10 minutes, only then slice and serve the tart with mushrooms and chicken.


Tart with meat and mushrooms

Ingredients for the filling:
& # 8211 300 g chicken (a large breast)
& # 8211 200g mushrooms (or preserves)
& # 8211 a smoked sausage
& # 8211 2 small onions
& # 8211 200g grated cheese (I used smoked)
& # 8211 a can of sour cream
& # 8211 spices

For the dough, mix all the ingredients until a homogeneous composition is formed, which is spread with a rolling pin in a thin sheet. Don't forget to work with flour! Line a tray with butter and flour, place the sheet of dough in it, prick with a fork. To be proud of my new blender, I chopped the meatballs and onions, not that I want to praise my toy, but in a minute they were both perfectly chopped, so I mixed them brutally with the spices.

And then the thing becomes simple in degrees: over the dough put the meat mixed with onions, then the mushrooms (chopped with my unique and unrepeatable blender). Cut the sausages into thin slices and place over the mushrooms. I beat the eggs like an omelet and mixed them with the glass of sour cream.

Put the grated cheese over the sausages and then the egg and sour cream and bake for about an hour.

The last and most important instruction: keep everything to a minimum.


Mushroom tart

Today we will talk about salty tarts! When I think that something generally considered dessert can serve as the main meal, I find it amazing. The tarts, in themselves, have a more complicated story, they have not always been considered a dessert. At first they were the main meals cooked in the old kitchens of England. Tarts and pies were, at first, a kind of & ldquoCasero& rdquo of dough in which heavy meat-based fillings were kept, which were usually made with simple and cheap ingredients.

People gathered what they had from the household and put it in the pie, thus feeding an entire family. The tradition of savory pies continued, however, and how good that it happened! There is room in this world for any kind of pie & ndash with meat, jam, fluff or consistency, they can be as you want!

Today I will not show you how to make a very filling or complicated tart. Today we will make a vegan tart with mushroom filling, which will come out fluffy, light and extremely tasty! I say vegan because we will not use animal products, but you will be able to serve it with confidence to your non-vegan friends and they will certainly not notice that this delicious tart does not contain meat, milk or eggs!

Mushrooms is an excellent source of protein, which is why it is often part of vegan recipes as a substitute for meat. I don't think, however, that in today's recipe I'm trying to replace something with mushrooms, because they can be very tasty as the main ingredient!

You may be wondering what kind of mushrooms fit this recipe best. I for one think that a mixture of several varieties of mushrooms is best suited. For example, cremini, shiitake and pleurotus fit together perfectly. Of course, this should not stop you from using your favorite mushrooms. Just make sure you wash them and cut them into pieces before using them.

The process of creating the filling for this tart is quite simple. If you use onions, put it in the pan first, then put the mushrooms and sauté the two ingredients together. Then we will add all kinds of herbs and spices, each with its place and purpose in the recipe. Leave them all on low heat, during which time you will be able to prepare the dough.

You can use sheets of it took bought from the store for this step, in case you want to finish faster or you don't have much time to cook. I also chose to do the same, although preparing homemade dough is a useful occupation in the kitchen that will help you in other situations. Put the dough in the pie tray where you will cook the tart.

The last and easiest step is to put the tart in the oven, where we let it cook. If you find the recipe too simple so far, there are a few things you can add to improve the taste of the vegan mushroom tart.

Cashew cheese, made with spices and added over the pie dough before putting it in the oven can give a wonderful taste to the tart. If you don't like cashews, then you can use tofu ricotta, which goes best with spices and herbage.

But most importantly, add hardened garlic and caramelized onions! Or even slices of zucchini, as I did in today's recipe! They will complete the flavor of the food perfectly! Onions and mushrooms fit so well in many of my recipes & ndash it is a simply magical combination!

You can serve mushroom tart on any occasion, regardless of the holiday, with the family and any day will automatically turn into a special occasion! I assure you that everyone will like the mushroom tart & ndash and if you want to decorate it nicely, here is a suggestion: you can use tomatoes cherry and fresh thyme leaves. Even the most ardent meat lover will appreciate it in the true sense of the word! & # 128578

Being vegan and made with natural ingredients, I recommend offering a few slices of mushroom tart even to children! The tart is healthy and low in fat. In addition, if you keep the tart in the fridge for a day, the ingredients will blend perfectly and the tart will taste much better. Then you can serve it in slices, with a sauce or any other ingredients you want.

I hope you like the mushroom tart as much as I liked talking about it! If you try it, don't forget to tell me how it turned out! & # 128578


Ingredients for the tart recipe with mushrooms and beer sausages

  • 450 g mushrooms *
  • 170 g of beer sausages
  • 2 cloves of garlic
  • 50 g butter
  • 1 length olive oil
  • 400 g puff pastry
  • 1 or
  • 100 g cheese
  • Favorite herbs and spices **

How do we prepare tart with mushrooms and beer sausages?

The puff pastry must be at room temperature when working with it, so it must be left out at least 1 hour before.

The oven must be preheated to 190 degrees Celsius.

We will start with the puff pastry and we will spread it on a tray on baking paper and we will prick it with a fork on the whole surface but leaving an edge around about 2 fingers.

Where we sting it is good to go through it completely, because this part we do not want to grow too much because the ingredients will be put here. The edges will be the only fluffy and golden ones and before putting it in the oven we will grease them with beaten egg.

After these steps, the dough should be kept in the oven for 5 minutes. If you notice that it deforms in some areas in the middle, prick it a little more.

Meanwhile, prepare the topping for the tart

Wash the mushrooms, clean the stalks and cut into slices about half a cm thick. In a large pot or pan, melt the butter with the olive oil and add the mushrooms, crushed garlic and a pinch of salt.

Heat them a little until they soften and the liquid evaporates. We will keep them for the first 2 minutes on medium heat and then another 5 on high heat, stirring occasionally. We take them out of the pan and put them aside until we fry the sausages.

This can be done in the same pan. They should not be kept long, only until they brown a little.

Remove the dough from the oven and notice that it is slightly raised, especially on the edges.

Add the mushrooms on the area where it is pricked, still leaving the edge free.

Put the grated cheese and then the sausages over the mushrooms. You can add even more cheese, according to your preferences.

We put it back in the oven and keep it for 15 minutes this time.

Before serving, we have to let it cool a bit and then we will portion it. The result is 6 slices.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof that a young woman can not only be beautiful and smart fire, but also cook very well & # 128578


The dough is a tart dough, but without eggs: a cup of water, 150 g margarine, a teaspoon of salt, a tablespoon of garlic powder, a packet of baking powder, wholemeal flour to fit a dough enough of consistent, good to stretch with the twister.


I sautéed 500 g of mushrooms in oil, together with 4 small onions.


I added salt, pepper, 3-4 cloves of crushed garlic, I left it on the fire for another 2-3 minutes, then I added half a cup of water and 3 tablespoons of flour.


I let it boil, then I added 2 tablespoons of wheat germ.


When the mixture dropped like a thick ciulama, I took it off the heat.


I covered a large tart form with the dough (it's a silicone one), I pricked the dough in several parts and put it in the hot oven for 10 minutes. Then I took it out, poured the filling, put thin slices of raw mushrooms on top and put everything in the oven once more. I left everything for 15-20 wonders, after which it was ready.
When served, the tart is good with a sour tomato sauce. Of course, a handful of grated cheese (if you are not fasting) will give it an even better taste.


Mushroom tart - Recipes

Something delicious and very good to put on a festive table, such as Easter or Christmas. An easy-to-make dukan recipe that you can eat with your family.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Countertop ingredients:

- ¾ box of skimmed cheese (box of 250 g)

Ingredients for the filling:

-250 g mushrooms
- 125 g spinach or baby spinach

- ¼ box of skim cheese

- 4 lg skim milk or 2 lg cream for cooking (max 3% fat)

Preparation

In a bowl, mix the dry ingredients first (oat and wheat bran, starch). Over these we add the 4 lg of skim milk, egg and skim cheese and mix well. Put the composition in a musai silicone tray (to be able to handle it), trying to lift it outwards on the walls of the tray, as much as possible (seen in the picture). Place in a preheated oven at 180 degrees for about 5 minutes.
For the filling, wash the mushrooms and spinach. Cut the cleaned mushrooms into 2 or 4 depending on the size and put them on the fire in a non-stick pan with a lid. Leave them for 5 minutes and add the broken spinach in pieces and leave for about 7 minutes. Meanwhile, beat the eggs, mix them with the skim milk, salt and thyme. Add the mushrooms and spinach over the eggs, mix and pour the filling over the counter. Put everything in the oven for about 25-30 minutes. Leave to cool a little and serve as such.
Good appetite!


Video: Τάρτα με μανιτάρια. Άκης Πετρετζίκης (December 2021).