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
Dough
Topping
Sauce
How it's done
Dough
Place the pastry dough on a baking tray (approx. 28 cm diameter) lined with baking paper, prick the base with a fork.
Topping
Finely chop the shallots and halve or quarter the mushrooms, depending on size. Heat the butter in a large pan. Sauté the shallots and mushrooms for approx. 5 mins. Season, continue to cook until all of the liquid has evaporated, allow to cool slightly and spread on top of the pastry base.
Sauce
To make the sauce, mix together the milk, eggs and Gruyère. Crush the garlic into the mixture and season.
Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly and serve warm.
| Tip: | Replace short pastry with puff pastry. |
|---|---|
| Serve with: | Leafy salad. |
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