ana Someone will buy mushrooms, someone will buy asparagus, and they lie poor in the fridge waiting for their time. As part of a lazy Sunday and no idea for dinner and lunch to work, I prepared such a dry, tart.
I still enjoy the taste of asparagus, and the combination with mushrooms is really good.
Try it and you! I recommend later to work, heated and with the addition of eg salads.
Ingredients
cake
- 250g flour
- 150g butter
- 1 egg
- 1 teaspoon of salt
filling
- 200g mushrooms
- 5 asparagus
- 1 clove of garlic
- 1 onion
- 3 eggs
- a glass of soured cream
- 60g grated cheese (eg mozzarella)
- tomato (yellow or red)
- salt pepper
- Herbes de Provence and other by taste
- oil
Add cold butter and salt and egg to the flour. Combine the ingredients into a smooth ball. Flatten, wrap in plastic and put in the fridge for 30 minutes.
During this time, warm up the oil and dice onions and garlic.
Add finely chopped mushrooms and cut into asparagus pieces (without heads). Fry until tender. Season with salt, pepper and herbs
Pull out the dough. Roll it out and put out a butter-sculpted tart. Place the bottom and sides with the dough.
Preheat oven to 180 ° C
Cover the dough with aluminum foil and load (dry beans or beans). Bake for 15 minutes. Remove the foil and bake for another 10 minutes.
Whisk eggs with sour cream in a bowl, mix with grated cheese.
Put the stuffing of mushrooms and asparagus on top of the baked bottom. Then gently cover the whole with eggs and cheese.
Place the slices of tomato and asparagus on top.
Bake at 180 degrees about 30 minutes.
