Mushroom and Cheese Tart

Name: Mushroom and Cheese Tart
Yield: 16
Ingredients: FOR THE CRUST; 1 1/2 cups all-purpose flour (180 g); 1/2 teaspoon active dry yeast; 1 egg; 1 teaspoon salt; 1/3 cup unsalted butter at room temperature (65 g); FOR THE FILLING; 2 small onions, finely chopped; 1 tablespoon butter; 2 cloves garlic, minced; 500g fresh mushrooms, sliced; 1 teaspoon salt or to taste; 2 tablespoons freshly squeezed lemon juice; 1 finger-shaped hot pepper, finely chopped (optional); 1 cup grated cheddar cheese (150 g); 1/2 cup heavy cream (120 ml); 1/3 cup grated Parmesan cheese (40 g)

1
FOR THE CRUST
2
1 1/2 cups all-purpose flour (180 g)
3
1/2 teaspoon active dry yeast
4
1 egg
5
1 teaspoon salt
6
1/3 cup unsalted butter at room temperature (65 g)
7
FOR THE FILLING
8
2 small onions, finely chopped
9
1 tablespoon butter
10
2 cloves garlic, minced
11
500g fresh mushrooms, sliced
12
1 teaspoon salt or to taste
13
2 tablespoons freshly squeezed lemon juice
14
1 finger-shaped hot pepper, finely chopped (optional)
15
1 cup grated cheddar cheese (150 g)
16
1/2 cup heavy cream (120 ml)
17
1/3 cup grated Parmesan cheese (40 g)

Ingredients

1
FOR THE CRUST
2
1 1/2 cups all-purpose flour (180 g)
3
1/2 teaspoon active dry yeast
4
1 egg
5
1 teaspoon salt
6
1/3 cup unsalted butter at room temperature (65 g)
7
FOR THE FILLING
8
2 small onions, finely chopped
9
1 tablespoon butter
10
2 cloves garlic, minced
11
500g fresh mushrooms, sliced
12
1 teaspoon salt or to taste
13
2 tablespoons freshly squeezed lemon juice
14
1 finger-shaped hot pepper, finely chopped (optional)
15
1 cup grated cheddar cheese (150 g)
16
1/2 cup heavy cream (120 ml)
17
1/3 cup grated Parmesan cheese (40 g)

Directions

1
MAKE THE CRUST: In a bowl, whisk together the flour and yeast
2
Makes a depression in the center and add the egg, salt, and butter
3
Knead very well until you get a smooth dough
4
Form into a ball, wrap with plastic wrap, and refrigerate
5
MAKE THE FILLING: In a medium skillet, sauté the onions and butter over high heat
6
Add the garlic and cook for another minute
7
Add the mushrooms, salt, lemon juice, and hot pepper (if using)
8
Sauté for about 10 minutes over high heat
9
Add the cheddar cheese and heavy cream, stir well, and remove from heat. Reserve
10
Preheat the oven to 200°C (hot)
11
ASSEMBLE THE TART: Spread with your fingers 2/3 of the reserved dough in the bottom of a refractory square baking dish of 22 cm (or 25 cm if you prefer)
12
With the remaining dough, cover the sides of the dish
13
Poke the entire dough with a fork and press well the bottom
14
Bake in the preheated oven for about 20 minutes or until the crust browns slightly
15
Spread the filling over the prepared crust and sprinkle with grated Parmesan cheese
16
Bake again in the oven for about 10 minutes or until the cheese browns
17
166 calories per serving