Savoury Tartlets with Porcini Mushrooms and Cheese Cream
Appetizers
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
These savoury tartlets are a delicious and original appetiser, perfect for a dinner with friends or a special occasion. The base of savoury shortcrust pastry, prepared with the Thermomix®, is crunchy and flavourful. The creamy cheese filling, enriched with a pinch of nutmeg and pepper, goes perfectly with the intense taste of fresh porcini mushrooms. I often prepare them in autumn, when porcini mushrooms are at their best, but you can also use frozen mushrooms. A suggestion? Serve them warm to enhance all the flavours!
Ingredients (17 ingredients)
-
1 uova eggs
-
1 tsp fine salt
-
1 tsp instant yeast for savory pies
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70 g seed oil
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50 g water
-
200 g 00 flour
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25 g 00 flour
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250 g milk
-
25 g butter
-
50 g grated cheese
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pepper
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nutmeg
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300 g porcini mushrooms
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parsley
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1 clove garlic
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extra virgin olive oil
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fine salt
Preparation (14 steps)
Savoury shortcrust pastry - Preparation of the ingredients
In a bowl, break 1 egg. Add 1 teaspoon of fine salt and 1 teaspoon of instant yeast for savory pies.
Savoury shortcrust pastry - Dough
Pour 70 g of seed oil and 50 g of water into the bowl. Add the egg, salt and yeast prepared previously. Mix for 20 Sec./Stufe 3.
Savoury shortcrust pastry - Addition of the flour
Add 200 g of 00 flour into the bowl. Knead for 2 Min./Knetstufe.
Savoury shortcrust pastry - Final processing
Transfer the dough to a lightly floured work surface and knead it briefly with your hands until you obtain a smooth and soft dough. Wrap in cling film and let it rest in the refrigerator for at least 30 minutes.
Savoury shortcrust pastry - Rolling out and preparing the tartlets
Roll out the shortcrust pastry on a floured surface with a rolling pin until it is about 3 mm thick. With a 12 cm diameter pastry cutter, obtain 6 discs. Arrange the discs in single-portion moulds that have already been greased and floured. Prick the bottom with the tines of a fork.
Savoury shortcrust pastry - Baking in the oven
Bake in a preheated ventilated oven at 170°C for 15-20 minutes, or until golden brown.
Porcini mushrooms - Cleaning and preparation
Gently clean 300 g of porcini mushrooms with a brush to remove the dirt. Remove the stalk and cut them into small pieces.
Porcini mushrooms - Sauté
Insert 1 clove of garlic into the bowl and chop for 3 Sec./Stufe 7. Add extra virgin olive oil to taste and the chopped porcini mushrooms. Cook for 10 Min./120°C/Stufe 1.
Porcini mushrooms - Seasoning
Add fine salt to taste and chopped parsley to taste to the mushrooms in the bowl. Mix for 5 Sec./Stufe 2.
Cheese béchamel - Preparation
Insert 25 g of butter into the bowl and melt for 2 Min./50°C/Stufe 2.
Cheese béchamel - Cooking
Add 25 g of 00 flour and cook for 3 Min./100°C/Stufe 3.
Cheese béchamel - Addition of milk
Add 250 g of milk and cook for 5 Min./90°C/Stufe 3.
Cheese béchamel - Seasoning
Add 50 g of grated cheese, pepper to taste and nutmeg to taste. Mix for 10 Sec./Stufe 3.
Assembly of the tartlets
Remove the tartlets from the oven and fill them with the cheese cream and porcini mushrooms.
Finished cooking? Great! 🎉
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Created by
Valentina Santoro
8
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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