Mushroom, hazelnuts and Roquefort cheese Tart
A savoury tart recipe that changes from the classic "quivhe "lorraine".
- 125 g Wholemeal Flour
- 0.5 dl Hazelnut Oil
- 0.5 dl Water
- 1 Shallot
- 250 Mushrooms
- 40 g Hazelnuts
- 50 g Roquefort Cheese
- 1.5 dl Whipping Cream
- 1 Egg
Preheat the oven (180°C).
Fry the diced shallots in some olive oil for 2 minutes.
Add the mushrooms cut into thin slices, cook for another 5 minutes.
Blend the egg with whipping cream.
Add Roquefort cheese.
Add the mushrooms, season to taste.
Cut the hazelnuts into thin pieces, add to the previous mixture.
Couldn't be any easier: Quickly blend tpgether flour, a pinch of salt, water and oil.
Roll on a sheet of baking paper and place in a tart mould.
Pour the tart mixture on your crust.
Bake for 20 minutes.
Serve warm or cold.