Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mushrooms
Tart
Dip
How it's done
Mushrooms
Heat the oil in a non-stick frying pan. Fry the mushrooms and garlic for approx. 3 mins. per batch. Remove, mix in the soft cheese and sour single cream, season with salt.
Tart
Roll out the dough, cut off 4 strips of dough (each measuring 4 cm) from one of the short ends, leaving a square of approx. 25 cm. Slide the square and baking paper onto a baking tray, prick firmly with a fork. Brush the edges with a little water, place the strips of dough on top, press down gently, glaze with a little egg. Add the remainder of the egg to the mushroom filling, mix, spread in the middle of the tart.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Remove.
Dip
Place the goat's cheese in a small bowl along with all the other ingredients up to and including the pepper, mix, serve with the tart.
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