I took the dough out of the freezer and left it to thaw overnight.
I cleaned and washed the onions and mushrooms, then chopped them finely.
In a hot pan I poured a little oil and hardened the onion and mushrooms. I only left them for a minute, it doesn't take longer.
I spread the sheet of dough, put the filling on top and spread it all over the surface.
I rolled the dough, then I cut it from place to place, about 1.5 cm, say.
I made a wreath from the roll, after which I took each slice and twisted it, so that, in the end, they all look like the petals of a flower.
I greased the dough with a little oil and put the tart in the oven until it browned, about 15 minutes.
If you think it hasn't baked enough, leave it for a few more minutes.
1 puff pastry dough
2 green onion threads
2 baked peppers
1 small broccoli (15 bouquets)
160g mushrooms (1 jar)
2 tablespoons oil
Sweet pepper paste
50ml sour cream
2 tablespoons breadcrumbs
Fry the peppers, peel them and cut them into small strips. Meanwhile, open the broccoli bouquets and boil them in salted water for 3-4 minutes. Remove the broccoli bunches and drain well.
Cook in 2 tablespoons oil, onion with thawed spinach. Add the spices then add the peppers, diced mushrooms and broccoli.
Mix eggs with sour cream and salt and add them over the cooled vegetable mixture.
Spread the puff pastry dough and transfer it to the pan greased with butter and lined with flour and prick it with a fork from place to place. Sprinkle the breadcrumbs over the dough. Add the composition and cut off the excess dough. Put the tray in the oven heated to 180 degrees C for 45-50 minutes. Remove the tray, sprinkle the grated cheese and then put the tart back in the oven for a few minutes, until the cheese melts.
Let it cool a bit and serve the tart.
Try this video recipe too
Bitterness is a perennial, herbaceous plant, grows in bushes, up to 20 cm tall, is unbranched or with few branches, leaves are elliptical-ovate, gravel, flowers grouped in spikes are colored mainly in blue, but may also have shades of white, purple-reddish, rhizome it is short and branched brownish-yellow on the outside, whitish on the inside, elongated with a root thick, fruit it is a capsule, the taste of the plant is strongly bitter.
Fasting pies with mushrooms
Finely chop onions, simmer in oil and water in equal proportions until soft. Add the mushrooms cut into thin slices and continue to harden until all the juice left by the mushrooms decreases. Salt and season to taste, add sesame seeds, mix well and turn off the heat.
Allow the mushroom filling to cool.
Mix the yeast with the sugar, add warm water, salt, oil and flour mixed with poppy seeds and sesame seeds.
Knead the dough well and let it rise until it doubles in volume.
The dough is spread on a thin sheet and cut with a knife, square shapes. Each square is then cut, only in the corners. Place a teaspoon with the filling in the middle and bring the corners in the middle, joining them and giving the shape of a flower. Grease the top with a little oil and sprinkle with poppy seeds.
Put the pies in the tray lined with baking paper, let them rise for another 10 minutes in the tray, then bake for 20 minutes.
They are very good both hot and cold.
If there is no fasting, they can be smeared on the surface with beaten egg.
3 types of cheesecakes
The three types of cheese pies we recommend are: goat cheese pies, bellows cheese pies or the classic cow cheese pies from trade. We offer you a way of preparation and it remains for you to choose what type of cheese you want to fill these delicious dishes.
You need the following ingredients: 500 grams of the chosen cheese, 500 grams of flour, 300 milliliters of milk, 10 grams of dry yeast, an egg, salt powder and 3 tablespoons of oil. Mix flour with the necessary ingredients for the dough. Gradually mix the flour with the milk and yeast until you get a homogeneous composition. Leave the dough to rise. Then fill the pies with the chosen cheese.
Yogurt tart with sautéed mushrooms and ham
3 eggs, 450g plain yogurt, 3 tablespoons flour, 1 sachet of baking powder, 1 pinch of salt, 300g mushrooms, 100g prosciutto, 50 grams telemea, oil and 2 tablespoons breadcrumbs for baking form
Difficulty: low | Time: 1h
Kadupul - a rare and fascinating flower
Kadupul - is a rare plant, native to Sri Lanka, is a flower with a short lifespan, this and its fascinating beauty is the reason why the plant is among the most prized flowers in the world - Kadapul is actually a cactus-.
The flower is priceless, it is priceless because it cannot be traded, its commercial value is zero, due to its extraordinarily short lifespan - it dies in a few hours - it grows only in certain areas, in camouflaged and dark places that are difficult to identify. it is also rarely seen by locals, and is a very sensitive flower that cannot be cut without degrading.
& Icircnflorirea it takes place once a year, begins at eleven o'clock at night, the white petals open one after the other, and a sweet and calming perfume begins to spread, which increases in intensity as the flower opens, which is at its maximum flowering at the core. at night, then the petals begin to wither one by one, and the flower dies at dawn.
Due to the special fragrance that it spreads around it during flowering, Kadupul is nicknamed the scent of the night, although its life and beauty are short, it is one of the most sought after flowers in the world.
Its unique characteristics - the special fragrance, the fascinating beauty of the flower - have transformed the Kadupul & icircntro plant into a mythological flower.
Ingredients Tart with mushrooms broccoli peppers, spinach and yogurt
-for the dough:
1/2 teaspoon salt
-for the filling:
160g mushrooms (1 jar)
1 baked bell pepper
10 bouquets of broccoli
butter for greased tray
2 tablespoons breadcrumbs
Preparation Tart with mushrooms broccoli peppers, spinach and yogurt
For the dough, cut the cold butter into cubes and mix it with the flour and salt until you get a sandy texture. Add the beaten egg and mix until the composition is homogeneous. Leave the dough in the fridge for an hour.
Fry the peppers, peel them and cut them into small strips. Meanwhile, open the broccoli bunches and boil them in salted water for 3-4 minutes. Remove the broccoli bunches and drain well.
Boil the spinach in salted water for 3-4 minutes, drain it well and cut it into small pieces. Rinse the mushrooms in the jar, drain them and cut them into small pieces.
Mix the vegetables and add salt and pepper.
Mix eggs with yogurt and salt.
Spread the dough and transfer it to the pan greased with butter and lined with flour and prick it with a fork from place to place. Sprinkle the breadcrumbs over the dough. Add the vegetable mixture, pour the egg mixture on top and bring the edges of the dough to the center of the tart and squeeze it between your fingers from place to place. Put the tray in the hot oven at 180 degrees C for 40-45 minutes. Remove the tray, sprinkle the grated cheese and then put the tart back in the oven for a few minutes, until the cheese melts.
Let it cool a bit and serve the tart.
Mushroom Pie In My Style
Because I had a craving for mushrooms but in a new combination I started to make a Mushroom Pie, so in my style with what I found in the fridge and what I like! I hope you like it too!
- 500 g white mushroom mushrooms
- 1 cube of butter
- 200 g raclette cheese (a fondant cheese)
- 200 g bûche de chèvre (goat cheese)
- 50 g smoked bacon
- 3 eggs + 1 egg yolk + 1 teaspoon milk
- 2 rectangular pie sheets
- Salt, pepper and parsley to taste
- cherry tomatoes for decoration
- Wash the mushrooms, dry them on a napkin, cut them into cubes and put them to harden in butter with the lid on, until all the water they leave is reduced, about 10 minutes - remove from the heat and leave to cool completely.
- Meanwhile, cut the cheese and bacon into small cubes
- Beat 3 eggs in a bowl with salt, pepper and parsley to taste
- After the mushrooms have cooled completely, add the cheese and chopped bacon, beaten eggs and mix well.
- Put the first sheet of pie in a tray with the baking paper, add the mushroom mixture and level nicely, put the sliced goat cheese and cover with the second sheet of pie that you prick with the fork instead instead and glue the edges
- Grease the top with egg yolk mixed with a little milk and bake for 40-45 minutes.
- Leave to cool and then cut and decorate with cherry tomatoes! (And because I kept turning on the oven, I also put a Nutella Flower :))