Pilz-Lauch-Tarte

lovely baked tart

Dies ist eine schöne Möglichkeit, zu jeder Tageszeit wirklich zu dienen. Ich habe diesen Pilz Lauch-Tarte für einen Osterbrunch I gehosteten. Es war der Hit. Eine sehr einfache Kombination meiner 2 Lieblings-Gemüse, Lauch und Pilze, plus die Zugabe von Knoblauch und Kräutern wirklich in stark ziehen.

Jedoch, I do have a bit of guilt on this post, as it’s not one hundred percent made from scratch. The recipe I pulled was from the country living website. I found some pretty inspirational recipes there for my Sunday Easter brunch. In the recipe, it called for puff pastry. To be honest, I have a bit of an intimidation factor in making puff pastry. I think it would be manageable, but it’s one of those doughs I just haven’t mastered.

In French, the name is pâte feuilletée and is known as a master dough which is layered with alternating flour and butter or fat layers. It’s quite hard to make. Möglich, Ja, but very intensive. So, when the time calls, one can get some ready made dough either from their local bakery, or from the frozen section in the local markets. I opted for the frozen item from the local market. It works beautifully, and contains less than 3 Zutaten. So, a pretty clean dough.

Getting back to the recipe, this is a great combination and produces a wonderful end result. Make this tart for breakfast, Mittagessen, oder Abendessen. Serve along with an accompanying dish, or simply enjoy alone.

Pilz-Lauch-Tarte

A wonderful delight-with a French flair.
Genießen!
Gericht Beilage
Land & Region Französisch
Vorbereitungszeit 10 Minuten
Zubereitungszeit 15 Minuten
Arbeitszeit 25 Minuten
Portionen 8 Stücke

Zutaten

  • 3 TBS Butter
  • 1 lb Pilze thinly sliced
  • 1-2 groß Lauch sliced in thin rings
  • 2 Zehen Knoblauch gehackt
  • 1 Prise Salz und Pfeffer
  • 1 Paket puff pastry thawed
  • 2 TBS dijon mustard
  • 1 oz Parmesan Käse geriebener
  • 1 groß Ei geschlagen
  • 2-4 twigs Thymian taken off stem and cut

Anleitungen

  • Ofen vorheizen auf 400 Farenheit. Melt butter in skillet and add mushrooms, add leek, garlic and thyme. Cook until golden and leeks are soft.
  • roll out the pastry. cut in 2 rectangles, even in size. put on a paper lined baking sheet, and add in evenly distributed amounts, the mushroom/leek sautee, and sprinkle on cheese. Paint the egg on the edges of the dough.
  • backen Sie für ungefähr 15 meins., or until dough is golden on edges.
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