Lenten tart with champignons.
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Lenten tart with mushrooms - Snežana Kitanović - Recipes and Cookbook online
Lenten tart with champignons.
Text:
- 200 g of flour
- 150 gr. margarine
- ½ teaspoon of salt
- 1 teaspoon fennel (chopped)
- 1 teaspoon of hot crushed pepper ((sweet ground pepper can also be used))
- 3 tablespoons water (cold)
File:
- 1 large leek
- 1 clove of garlic
- a few spoons of olive oil
- 1 spoon of homemade vegeta
- 500 gr. champignons
- 100 gr. rice
- 1 tablespoon fennel (chopped)
- salt (to taste)
- pepper (to taste)
Baskets:
- Mix the flour with salt and spices, then add margarine and cold water to the flour. Knead a firm and slightly sticky dough. Transfer the dough to a floured work surface and roll it out with a rolling pin to a thickness of about 5 millimeters.
Cut the dough into squares and arrange them in the depressions of the muffin tin, pressing it against the bottom of the mold with your fingers, then prick each one with a fork along the bottom and sides.
Cover each dough with a piece of aluminum foil and fill it halfway with rice or wheat so that the dough remains of uniform thickness during baking.
Bake for 20 min. at 180C.
When baked, remove the foil from each tart and leave to cool.
Mushroom filling:
- Fry finely chopped leeks, garlic and homemade vegetables in oil.
When the onion softens, add mushrooms cut into leaves, add a little pepper and continue frying until they release water and all the liquid evaporates.
During this time, cook the rice, add it to the fried mushrooms and mix everything together well.
Remove from the heat, cool and fill the baked tart baskets.
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