John Myers
Contents
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Ingredients
ground
- 250 g Flour
- 1 Egg
- 120 g Cold butter
- 1 pinch Salt
- Nutmeg, freshly grated
- Espelette pepper
Covering
- 250 g Fresh mushrooms
- 1 Onion, finely diced
- 2 Garlic cloves, finely grated
- 200 g Coarsely grated potatoes
- 5 tbsp Freshly grated mountain cheese
- 2 Eggs
- 100 ml Cream
- Black pepper from the mill
- Salt
- Oil
Instructions
ground
- Put the flour in a bowl and add the egg. Now add the salt, the freshly grated nutmeg and the Espelette pepper and distribute the butter in flakes on the edge and then knead everything into a smooth dough. Then wrap it in cling film and let it rest in the refrigerator for about 1 hour.
Covering
- Dice the mushrooms and put some oil in a pan to get really hot. With mushrooms you should always make sure that the oil is really hot, otherwise the mushrooms will start to boil and we want really nice roasted aromas. When the mushrooms have got a really nice color, add the garlic, onion and grated potatoes, mix everything well and toss in the pan again for a maximum of 3 minutes, then remove from the heat, season with salt and pepper and let cool down a little.
- Mix the cream with the eggs in a bowl and then add the champis and the grated mountain cheese and mix and season again with salt and pepper.
finish
- Take the dough out of the refrigerator and roll it out evenly thinly and then put it in the tart pan and cut the edges cleanly. Prick the pastry base several times with a fork and then spread the topping on it and then bake at 180 degrees for about 40 - 45 minutes. We had a cucumber salad with it, but all leaf salads also go well.
