Mushroom and Comté tart
Difficulty level: very easy
Servings 4 people
Ingredients
- 1 roll shortcrust pastry
- 750 g mushrooms from Paris
- 75 g of County grated
- 4 eggs
- 20 cl of cream whole liquid
- 2 pods garlic
- 2 c. tbsp parsley
- 1 c. tbsp olive oil
- Salt
- Pepper
Instructions
-
Preheat the oven to 180ºC.
-
Wash the mushrooms, cut them into strips.
-
Heat the oil in a pan and fry the mushrooms with the crushed garlic cloves over high heat for 5 minutes. Salt, pepper and add the parsley.
-
Meanwhile, line a small tart pan with the dough.
-
Beat the eggs and mix them with the cream and grated Comté. Season with salt and pepper.
-
Add ¾ of the mushrooms and pour into the pastry base.
-
Bake the quiche for about 30 minutes or until golden brown.
-
Arrange the remaining mushrooms on top of the tart. Serve hot or cold.
© Julie Méchali for Interfel
