Traditional recipes

Salted tart appetizer, with mushrooms and cheeses

Salted tart appetizer, with mushrooms and cheeses

First make the tart dough, mixing cold butter with egg, salt and flour. When the dough is bound and non-sticky, put it in a cling film (or in a disposable bag) and refrigerate for at least 30 minutes.

For the filling, grate the telemeau on a large grater and, separately, the cheese. Remove the mushrooms from the box, wash them in some water and then leave them in a strainer, so that they drain very well.

Mix the cream with the egg and leave to stand.

After the dough has cooled and hardened, take it out of the fridge and spread a 5-6 mm thick sheet on the floured board. Put the dough sheet in the baking tray, shape its edges and then prick the base of the tart with a fork.

Distribute the grated telemeau evenly on the dough and then the mushrooms well drained of water

Pour the cream composition with egg from place to place and season with salt and pepper (who wants and oregano).

Sprinkle the grated cheese on top and put the tray with the tart in the oven, at medium temperature, until the cheese melts and the dish is nicely browned.

Then remove the tart from the oven, slice and serve hot. It is just as good, reheated in the microwave, or even cold.


For the tart dough, the butter must be cold.


If the dough is too crumbly, repair it by adding 1 tablespoon of cream, yogurt, or milk, then knead to blend.


Drain the mushrooms very well, so that they are not watery and damage the consistency and appearance of the tart.


Use oregano only if you want.


Brown the tart nicely, don't burn it.

Salted tart with mushrooms and cheese

I love tarts! The crunchy combination of the crust with the delicate and delicious interior always surprises me! The fillings can be so varied! From salty to sweet you can always serve something else. They can be offered both as an appetizer and as a main course. It is easily transported to parties, picnics, work, served the next day cold or reheated. This savory tart with mushrooms and cheeses will pleasantly surprise you!

For the filling, I combined everything I thought would go with the beautiful and tasty mushrooms. Something so tasty came out! I ate the whole salty tart in one breath. As it baked, the smell of the house quickened our appetite. I'm not telling you how fast I took the pictures, so I can start enjoying them immediately. I will definitely repeat this savory tart with mushrooms and cheeses soon!

Important details salted tart with mushrooms and cheeses

For the tart crust I used a classic recipe, inspired by Jamila Cuisine. I'm already used to this recipe and I use it for both salty and sweet options. Over time I have tried to replace white flour with wholemeal or oatmeal. It comes out good every time. However, to get well you need to adjust the amount of water according to the type of flour. Some absorb more water. There are even differences between the types of white flour. So the amount of water in the recipe is indicative.

Sweet variants

Sometimes I add a tablespoon of powdered sugar to the sweet variants, but it is not necessary. The sugar-free version of a sweet filling can also be used successfully. It is also advisable to use butter with more than 80% fat. I also tried with weaker butter. It turned out that way, however, both the taste and the consistency suffered a little. However, the fatter butter also offers a more pleasant taste!

The perfect crust

In order to get a perfect crust, which you can easily remove from the shape, I recommend you to invest in a special tart tray, non-stick and with a removable base. It makes your work incredibly easy. It should not be greased or wallpapered. In addition, the crust comes out perfectly and the tray is very easy to clean. There are many options on the market. The really good ones are not more expensive than 70-80 lei. To better handle the tray with removable base, I recommend you place it in another tray and put it in the oven, otherwise you risk breaking the crust while handling it and put it out of the oven.

In order not to swell too much when baking, you need to prick the crust well with a fork and bake it, putting weight on it. The procedure is simple. After we have placed the dough well in the tray, we prick it with a fork, then we place baking paper on it and we pour dry beans, chickpeas or rice into the tray. That's if you do not want to invest in special ceramic beads for this operation, which you can reuse whenever you make tart crust. I have such pearls and they are very useful.

My shape is 28 cm and the amount of dough coming out of the ingredients below fits perfectly


For the crust we need

  • 250 gr flour
  • 125 gr cold butter (preferably butter with over 80% fat)
  • 1 egg yolk
  • about 30-50 ml of cold water
  • salt

For the filling, we need

  • 500 gr mushrooms
  • 30 gr finely grated cedar cheese
  • a small onion
  • 30 gr finely grated telemea
  • 2-3 grated garlic cloves
  • 30 gr finely grated Parmesan cheese
  • 200 ml cooking cream
  • 3 eggs
  • finely chopped parsley
  • a teaspoon of finely chopped green tarragon
  • a few finely chopped green coriander leaves
  • a teaspoon of pepper paste
  • a cube of butter
  • a tablespoon of olive oil
  • half a tablespoon of mustard dijon berries
  • a tablespoon of cream cheese
  • salt, pepper, paprika - all to taste

Method of preparation

Preheat the oven to 180 degrees. First of all, we take care of the preparation of the dough for the crust. Mix the flour, cold butter and salt by hand until you get a crumbly dough. Then add the egg yolk and a little water. Knead the dough lightly and gradually add a little water until you feel it binds. When the dough is no longer crumbly and has the consistency of a regular dough, we stop adding water.

tart dough in the preparation process

We put it in plastic wrap and shape it into a ball. We do not knead the dough too much because there is no need, even if the pieces of butter are not completely melted. Refrigerate the dough for about 30-40 minutes. Before laying it, it must be cold.

puff pastry dough ready and refrigerated

After 30-40 minutes, spread the dough in a sheet about 5 millimeters thick, on the floured table. Being a fragile dough, the sheet tends to break. No problem. It can be glued with your fingers. Then gently roll the sheet on the rolling pin and transfer to the tray, where it is shaped until the tray is covered with dough. The excess is cut and the dough is pricked with a fork. Refrigerate the pan for another 20 minutes. Then place the baking sheet over the dough, put the beads for baking and bake for 20 minutes. The crust will not bake at all. It will stay in the oven with the filling.

the tart dough placed in the tray, with the baking pearls in place

Preparation of the filling

Put a teaspoon of butter and a tablespoon of oil in a saucepan and wait for it to heat up. Add the onion and sauté for 2-3 minutes, until it softens a little. Then add the garlic. Peeled mushrooms and cut into thin slices add to the pan and cook until reduced. At first we will have an excess of water in the pan, left by the mushrooms, but while they are cooking it will decrease considerably. When the excess water has decreased, add the dijon mustard berries, pepper paste, cream cheese, parsley, coriander, tarragon, salt, pepper and paprika to taste and cook everything for 1-2 minutes.

preparation of the tart filling

After 20 minutes in the oven, the crust began to turn a light golden color. Remove the ceramic beads and the baking sheet and place the mushroom mixture over the crust.

tart with mushroom filling

In a separate bowl, beat the three eggs as an omelet and add the cooking cream, ceddar cheese, Parmesan cheese and finely grated telemeau. We pour the resulting composition over the mushroom mixture that we put over the crust.

The salted tart with mushrooms and cheeses stays in the oven for about 10-15 minutes or until the egg is cooked and on top we have a beautiful golden crust. The cooking time depends a lot on the oven and the functions used. I use the top-down baking function almost all the time.

salted tart with mushrooms and cheeses ready to bake

The salted tart with mushrooms and cheeses is left to cool a little, then it is served and eaten with a lot of appetite! A goodness! Guaranteed foodfeeria!

Salted tart with mushrooms and cheesean enchantment in the kitchen!

Video: Ορεκτικό με άγρια μανιτάρια. FOOD VIDEOs (January 2022).