Tartlets with porcini mushrooms

Tartlets with porcini mushrooms

Servings — 6


Delicate puff pastry without yeast — 2-3 leaves
The small white mushrooms — 300 g
Salt and pepper — to taste
Bulb — 1 pc.
Egg — 2 pcs.
20-35% fat cream — 150 ml


1. The dough is laid into molds, remove the excess, pierce with a fork.
2. Put the tarts in the foil, pour the goods (for example, dry beans) and send in a preheated 180 ° C oven. Bake for about 10 minutes. Then take out, remove the foil, then we go into the oven and bake another 7 minutes. Take out of the oven, a form can not be removed.
3. Mushrooms cut in half lengthwise (large simply cut into cubes). Fry over medium heat in vegetable oil on both sides.
4. shifted on paper towels.
5. Chop onion into quarters rings. Fry over medium heat until golden brown.
6. Mix the eggs with the cream. Whisk it. Season with salt to taste.
7. At the bottom of tartlets put onions.
8. Add the mushrooms and fill.
9. We send in the oven (all the same 180 ° C) for 15-20 minutes, until the filling is not zapechetsya and lightly browns.

Ready tartlets removed from the mold and serve warm or chilled.

Bon Appetit!

Tartlets with porcini mushrooms

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