- 350 g flour | 12.35 oz
- 200 g butter +/- 82% | 7.05 oz
- 4 tbsp ice water
- 2 yolks
- a pinch of salt
- Sift the flour with salt, grind in a blender with pre-frozen butter into crumbs. Add the yolks and water, stir quickly, preferably in a mixer with a hook attachment.
- Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes. I got 21.60 oz of dough, I divided it into 2 parts, 11.00 oz for the bottom and 10.60 oz for the sides.
- Form the future shape of your cake. Send to the freezer for 10 minutes. Preheat the oven to 392F. Lay out the baking paper on the dough and add a load (beans, rice, peas).
- Bake the shape for 15 minutes and take it out of the oven, remove the weight and bake for additional 10 minutes. The base turns out to be rosy and fragrant.
- 400 g oyster mushrooms (only caps) | 14.10 oz
- 300 g mini champignons | 10.60 oz
- 1 medium onion
- crushed pepper mixture
- vegetable oil (for frying mushrooms)
- 125 g Camembert cheese | 4.40 oz
- 50 g Dutch cheese | 1.75 oz
- Wash and peel the oyster mushrooms. Fry the oyster mushrooms with onions (first under the lid, until the liquid evaporates, then until slightly golden).
- Add some salt and pepper. Let the oyster mushrooms cool. Then fry the champignons (until the liquid evaporates). Leave to cool.
- Grate Dutch cheese, cut camembert into small pieces.
- 200 g cream 20% | 7.05 oz
- 100 ml cream 33% | 3.40 fl oz
- 70 ml milk 2.5% | 2.40 fl oz
- 2 egg whites
- 1 egg
- 7-8 feathers of green onions
Mix the cream, milk, an egg, egg whites and finely chopped green onions until smooth, then add a little salt (optional), add pepper.
Put fried oyster mushrooms with onions on a ready-made shortcrust pastry base. Next put the Camembert cheese, the Dutch cheese, pour with cream filling and put mushrooms on top. Bake at 392F for 20 to 25 minutes.