Wholemeal tart with porcini mushrooms
1 hour and 30 min.
Autumn, with its mild temperatures and warm colors, has now arrived.
The recipe we propose is a wholemeal tart stuffed with porcini mushrooms, fruits of the earth, typical of this season.
For the salted pastry:
200 g. Molino Chiavazza flour type 1
50 g. Molino Chiavazza whole wheat flour
120 g. butter
1 egg + 1 egg yolk
20 g. grated parmesan cheese
5 g. salt
For the filling:
500 g. porcini mushrooms
200 ml béchamel sauce
2 tablespoons of extra virgin oil
salt and pepper
Prepare the pastry mixing together the two flours with salt, add cold butter and work until you obtain a sandy mixture. Add one egg and 1 egg yolk, grated parmesan cheese and knead quickly until obtain a smooth ball. Put to rest in the refrigerator.
Clean porcini mushrooms well, cut them into chunks and cook them in a pan with olive oil, parsley, salt and pepper. Let them cool and add the béchamel sauce, stirring well.
Cover a tart mold with the wholemeal pastry and pour the mushrooms, leveling the mixture.
Bake at 180 ° C for about 20 minutes, being careful that the pastry is just golden.