- 250 g of wheat flour
- 150 g cold butter
- 1 egg
- pinch of salt
- 250 – 300 grams of washed and dried chanterelle mushrooms
- 1/3 yellow zucchini (may also be green)
- half of camembert
- 1 medium onion, chopped
- 1 clove garlic
- 2/3 of the white part of leek
- 200 ml of cream 30%
- 1 egg
- 2 tablespoons grated Grana Padano cheese
- 1-2 of fresh rosemary leaves
- salt pepper
Dough: chop the butter with the flour. Then add the egg and pinch of salt. Knead the dough quickly and put in the fridge for a minimum 30 minutes. Then roll out thinly and lay off on, previously greased with butter, the tart form. With a fork make holes in the bottom of the dough to prevent growing. It is also good to put on top aluminum foil and sprinkle peas / beans or special baking balls, also to stop the dough from growing. Bake on 180 degrees for 10 minutes. Then remove the “load” and insert again in the oven for 5-10 minutes. Then leave to cool.
Stuffing: Finely chop onion, garlic and leek. Fry on 1-2 tablespoons of olive oil. Add the chanterelles (if they are big, cut them into slightly smaller pieces) and dice zucchini. Fry for about 10 minutes. In the middle of cooking add a rosemary leaf. In the meantime, beat the egg and mix with cream and grated Grana Padano, salt and pepper. Camembert cut into slices and finely chop the rosemary leaves. When the mushrooms and zucchini will be ready and baked dough cool down, put the stuffing from the pan on the bottom of the tart, then pour cream sauce on it. Arrange slices on the top and sprinkle with camembert and chopped rosemary leaves.
Bake for about 30 minutes at 170 degrees.
Bon appetit! 🙂