|1.||Butter Dough||120 gram|
|2.||Sour cream Dough||60 gram|
|3.||Dutch cheese Dough||60 gram|
|4.||Flour Dough||180 gram|
|5.||Salt Dough||180 gram|
|6.||Mushrooms Filling||60 gram|
|7.||Champignon Filling||300 gram|
|8.||Butter Filling||40 gram|
|9.||Bulb onions Filling||1 PC.|
|10.||Garlic Filling||2 clove|
|11.||Sour cream Filling||300 gram|
|12.||Dutch cheese Filling||120 gram|
|13.||Chicken egg Filling||3 PC.|
|14.||Spice Filling||3 PC.|
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.
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.
7 . Stage
Pour our mushroom mixture under the baked dough and put it in the oven for 30 minutes.
8 . Stage
Serve both warm and cold, good in every condition. Bon appetit.