Mushroom Cheese Tart
1.
40g butter (softened at room temperature), 90g all-purpose flour, 20g parmesan cheese powder mixed
2.
Slowly add 25 grams of milk to form a dough (additional if you don't have enough milk), wrap it in plastic wrap, and refrigerate for 30 minutes;
3.
Butter the mold
4.
Roll out the dough thinly and cut it into a circle with CUTTER;
5.
The cut dough is placed in the mold and pressed. Poke a small hole in the bottom with a fork
6.
Preheat the oven at 165 degrees Celsius and bake for 15 minutes;
7.
Take 30 grams of butter into the pot and heat to melt
8.
Add red onion and chopped garlic, stir fry, turn to medium heat and stir fry for 15 minutes until soft;
9.
Add shiitake mushrooms and remaining butter, stir-fry, drizzle with lemon juice, season with salt, chopped parsley and black pepper, continue to stir-fry for about 25 minutes, turn off the heat when the moisture is dry and the mushrooms are soft;
10.
Use a spoon to scoop the filling, and place a circle around the tart crust as shown in the figure,
11.
Beat an egg in the middle (if the mushrooms are not used up, you can sprinkle some on the egg whites), sprinkle with cheese powder, preheat the oven at 180 degrees Celsius, and bake for 15-20 minutes.
Tips:
1. The raw materials can make 4-6 egg tarts, depending on the thickness of the tart crust and the amount of filling;
2. There are ready-made tart shells in Western supermarkets. If the size is not big, consider using quail eggs.
3. Bake the egg tarts for 15 minutes, the egg yolk is liquid, students who want to eat well-cooked bake it for 20 minutes and let it cool.
4. The water soaked in dried porcini can be put in other dishes, it is very fragrant.
