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Ingredients
Porcini Tarts
- For the pastry
- 350 grams Pastry flour
- 1 Dry yeast
- 1 tsp salt
- 2 Tbsps olive oil
- 175 milliliters lukewarm water
- For the topping
- 300 grams Porcini mushroom
- 2 Tbsps lemon juice
- 1 sprig thyme
- ½ bunch flat-leaf parsley
- 300 grams Crème fraiche
- 1 clove garlic cloves
- salt
- freshly ground black peppers
- 1 Tbsp olive oil
For the pastry: combine flour with yeast and salt. Add oil and water, knead to a smooth dough which leaves sides of the bowl. If necessary, add a little water. Shape into a ball and brush with oil. Cover and let rise until pastry has doubled in bulk.
For the topping: clean mushrooms. Cut into about 0.5 cm (approximately 1/5 inch) slices and sprinkle with lemon juice. Rinse thyme and parsley, shake dry and finely chop leaves. Whisk creme fraiche with peeled and crushed garlic and season with salt and pepper.
Roll out pastry into 2 circles about 20 cm in diameter (approximately 8 inches). Arrange on a lined with parchement paper baking sheet and let rise for about 15 minutes. Spread with creme fraiche mixture, leaving small edges all around and sprinkle with mushrooms and herbs.
Bake in preheated oven at 220°C (approximately 425°F) for about 15-20 minutes or until mushrooms and the edges have browned. Drizzle with remaining olive oil and serve hot.
(Percentage of daily recommendation)
| Calorie | 979 cal. | (47 %) | ||
| Protein | 38.06 g | (39 %) | ||
| Fat | 44.4 g | (38 %) | ||
| Carbohydrates | 107.72 g | (72 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.58 g | (42 %) |