Name: Mushroom Autumn Flavor Tart
Yield: 0
Ingredients: Butter - 120 gram; Sour cream - 60 gram; Dutch cheese - 60 gram; Flour - 180 gram; Salt - 180 gram; Mushrooms - 60 gram; Champignon - 300 gram; Butter - 40 gram; Bulb onions - 1 PC.; Garlic - 2 clove; Sour cream - 300 gram; Dutch cheese - 120 gram; Chicken egg - 3 PC.; Spice - 3 PC.

Ingredients for - Mushroom Autumn Flavor Tart

1. Dough Butter 120 gram

2. Dough Sour cream 60 gram

3. Dough Dutch cheese 60 gram

4. Dough Flour 180 gram

5. Dough Salt 180 gram

6. Filling Mushrooms 60 gram

7. Filling Champignon 300 gram

8. Filling Butter 40 gram

9. Filling Bulb onions 1 PC.

10. Filling Garlic 2 clove

11. Filling Sour cream 300 gram

12. Filling Dutch cheese 120 gram

13. Filling Chicken egg 3 PC.

14. Filling Spice 3 PC.

How to cook deliciously - Mushroom Autumn Flavor Tart

1 . Stage

Soak the dried mushrooms overnight in a little water. The next day, cook the mushrooms under a lid for one hour.

2 . Stage

Our ingredients for the dough under a 28cm diameter mold.

3 . Stage

Knead the ingredients, wrap the dough in oilcloth and place in the refrigerator for 30-60 minutes.

4 . Stage

Ingredients for the filling.

5 . Stage

1. Melt the butter in a frying pan, fry the onion until golden and add the chopped mushrooms. Fry for 3-5 minutes, remove from the fire and drain. Set aside. 2. Chop dried mushrooms. 3. Combine sour cream and cheese and eggs. 4. Add mushrooms, chopped greens, salt, seasonings.

1. Stage. Mushroom Autumn Flavor Tart: 1. Melt the butter in a frying pan, fry the onion until golden and add the chopped mushrooms. Fry for 3-5 minutes, remove from the fire and drain. Set aside. 2. Chop dried mushrooms. 3. Combine sour cream and cheese and eggs. 4. Add mushrooms, chopped greens, salt, seasonings.

6 . Stage

1. Grease the tart mold with butter and dust it with flour. 2. Remove the dough from the refrigerator, put it between the baking sheets and roll it out. 3. Carefully transfer the dough to the mold, and pierce it thickly with a fork. Place in the refrigerator for 15 minutes. 4. Bake at 200°C for 15 minutes.