75g of dried porcini mushrooms
4 thin slices of prosciutto
200g of goat cheese
1 clove of garlic
2 tablespoons of chopped fresh parsley
3 tablespoons of olive oil
30g of butter
Salt and black pepper to taste
Dough
200g of all-purpose flour
120g of cold unsalted butter
1 pinch of salt
50ml of water
75g of dried porcini mushrooms
4 thin slices of prosciutto
200g of goat cheese
1 clove of garlic
2 tablespoons of chopped fresh parsley
3 tablespoons of olive oil
30g of butter
Salt and black pepper to taste
Dough
200g of all-purpose flour
120g of cold unsalted butter
1 pinch of salt
50ml of water
Rehydrate the porcini mushrooms in warm water
Prepare the dough: cut the butter into small pieces and mix with flour and salt, forming a crumbly mixture
Pour the cold water over the ingredients, mix quickly without kneading, and form a ball
Knead this ball several times with your palm and roll out the dough on a 25cm tart pan
Make holes with a fork and let it rest in the refrigerator for 30 minutes
Slice the mushrooms into 5mm thick strips and mince the garlic
Fry the oil and butter in a skillet, add the mushrooms and cook over low heat
At the end of cooking, season with salt and pepper, add the garlic and parsley, and let it cool
Grate or cut the goat cheese into small pieces
Cut the prosciutto slices into small pieces
Pre-bake the dough for 15 minutes in a preheated oven at 210°C, remove from the oven and spread the prosciutto and mushroom pieces on top of the dough, add the cheese and let it bake for another 20 minutes
When the crust is golden, remove from the oven and serve immediately.
