John Myers
Mushroom Tart with Lamb’s Lettuce
The perfect mushroom tart with lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 150 g Butter
- 5 Pc. Eggs
- 200 ml Milk
- 1 tsp Hot paprika powder
- 0,5 bunch Chives
- 1 Pc. Onion
- 450 g Mixed mushrooms
- 150 g Lamb’S lettuce
- 200 g Green seedless grapes
- 3 tbsp Bianco balsamic vinegar
- 1 Pc. Clove of garlic
- 1 pinch Sugar
- 1 pinch Salt and pepper
- 9 tbsp Oil
- 3 tbsp White wine
- Knead the flour, butter, ½ teaspoon salt and 1 egg with the dough hook of the hand mixer to form a smooth dough. Roll out the dough about 1cm thick and round on a floured surface. Then place the dough in a greased tart pan (26 cm), press the edge firmly and chill for about 1 hour. Then pierce the dough with a fork on the base several times and prebake in the hot oven at 200 ° C (convection 180 ° C) in the lower third for 20 minutes. After the baking time, separate an egg and spread the egg yolk on the still hot tart dough.
- Put the remaining egg white with 3 more eggs and milk in a tall container and puree finely with the cutting stick. Season with salt and hot paprika powder. Cut the chives into rolls and mix in.
- Clean the mushrooms and cut them into large pieces and fry them in a pan with hot oil until light brown. Add the finely chopped onions and fry briefly, season with salt. Then place the mushrooms and onions on the dough, spread the egg-milk mixture over it and bake in the hot oven for 35 minutes.
- Wash the lettuce and spin dry. Halve the seedless grapes and spread over the salad. For the dressing then mix the white wine, vinegar, the finely chopped clove of garlic, a pinch of sugar, salt and pepper. Finally stir in 5 tablespoons of oil.
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