FOR THE CAKE
2 cups all-purpose flour (240g)
3/4 cup unsalted butter, cold and cut into pieces (150g)
2 to 4 tablespoons ice-cold water
Salt to taste
FOR THE FILLING
100g dried mushrooms (funghi)
One large onion, finely chopped
4 tablespoons unsalted butter
One cup white wine (240ml)
1/4 cup all-purpose flour (30g)
One cup milk (240ml)
One cup heavy cream (240ml)
Salt to taste
FOR THE CAKE
2 cups all-purpose flour (240g)
3/4 cup unsalted butter, cold and cut into pieces (150g)
2 to 4 tablespoons ice-cold water
Salt to taste
FOR THE FILLING
100g dried mushrooms (funghi)
One large onion, finely chopped
4 tablespoons unsalted butter
One cup white wine (240ml)
1/4 cup all-purpose flour (30g)
One cup milk (240ml)
One cup heavy cream (240ml)
Salt to taste
MAKE THE CAKE: combine the flour, butter, and salt in a processor until a crumb forms
Add the ice-cold water gradually to obtain a uniform dough
Roll out the dough on a floured surface over a removable-bottom tart pan with a 28cm diameter
Cut off any excess and mount the pan, fitting the collar
Use the remaining dough to line the sides
Poke the bottom with a fork to prevent air bubbles
Bake in a preheated oven at 200°C for 30 minutes, or until golden
PREPARE THE FILLING: soak the mushrooms in warm water for 15-30 minutes
Drain and chop
In a pan, sauté the onion in butter over medium heat until it starts to brown
Add the mushrooms and cook for 2 minutes, stirring occasionally
Add the white wine and let it evaporate over high heat
Add the flour, stir well, and gradually add the milk
Cook for 10 minutes, stirring constantly
Remove from heat and let cool
Add the heavy cream, salt, and mix well
Spread the filling over the baked cake and return to the oven just to warm it up
Dismount and serve hot
330 calories per serving
