Mushroom tart
From fresh mushrooms
Mushroom tart
3-4 servings
Recommend to friends:
  • Champignons Veres - 300 g
  • Fresh puff pastry - 500 g
  • Hard cheese - 250 g
  • Sour cream - 150 g
  • Eggs - 3 pcs.
  • Butter - 30 g
  • Black pepper and salt - to taste

Defrost the dough in advance. Wipe the mushrooms with a damp cloth and cut into slices. Melt the butter in a saucepan and fry the mushrooms until golden brown, season with salt and pepper.


Grate cheese on a coarse grater. In a bowl, mix eggs and sour cream, lightly salt and pepper. Add grated cheese. Roll out the dough and place it in a mould. Trim off excess dough, leaving hanging edges.


Put the cheese mixture and fried mushrooms in the dough base. Bend the edges of the dough inward, brush the edges of the dough with sour cream. Bake the pie on the lower level of the oven for 35-40 minutes at 200 degrees until golden brown. Cool the finished pie in a mould and cut. Best served warm.

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