Ingredients
| Dough - see savoury tart dough recipe |
| Champignon filling: |
| a piece of leek 5-6 larger champignons 3 eggs 70 g sour cream grated parmesan green onions salt, pepper, ground caraway, olive oil |
How to prepare
Use the Savoury tart dough recipe to prepare and blind bake the base (15 min).
Slice some leek and roast on olive oil, add 5-6 sliced larger champignons and a pinch of the ground caraway and salt. Whip 3 eggs and 70 g of sour cream in a bowl, add the roasted champignons, chopped green onions and grated parmesan (you can use another cheese). Pour all of it into the blind baked tart dough and sprinkle with grated cheese. You can smear the dough edges with whipped egg. Continue baking for 20-25 minutes for the filling to be baked through. Let the ready tart stand in the form for a while and only then remove it.
