Mixture: 2 cups of wheat flour
Salt to taste
1 tablespoon of active dry yeast
3 tablespoons of unsalted butter, softened
1 tablespoon of olive oil
12 tablespoons of water.
Fillling: 2 tablespoons of unsalted butter, softened
2 large onions, thinly sliced
1 cup of wheat flour
1/2 cup of heavy cream
1 egg
1 envelope of vegetable broth concentrate
100g of cooked turkey breast, cut into cubes
100g of canned mushrooms, sliced
1 tablespoon of grated cheddar cheese
Mixture: 2 cups of wheat flour
Salt to taste
1 tablespoon of active dry yeast
3 tablespoons of unsalted butter, softened
1 tablespoon of olive oil
12 tablespoons of water.
Fillling: 2 tablespoons of unsalted butter, softened
2 large onions, thinly sliced
1 cup of wheat flour
1/2 cup of heavy cream
1 egg
1 envelope of vegetable broth concentrate
100g of cooked turkey breast, cut into cubes
100g of canned mushrooms, sliced
1 tablespoon of grated cheddar cheese
Preheat the oven to 350°F
Mix together the flour, salt and yeast
Add the butter, olive oil and water
Work the dough until it's smooth
Roll it out and place in a 22cm diameter greased tart pan
Poke holes with a fork and bake for 20 minutes
Let it cool
In a skillet, sauté the onions with butter until caramelized
Dust with flour, then add heavy cream, egg and vegetable broth concentrate
Mix well, then add cooked turkey breast and mushrooms
Let it cool and fill the tart shell
Sprinkle grated cheddar cheese on top and return to the oven for 20 minutes or until golden brown
