It will find a place in the home menu at any time of the year, because the filling can be collected from seasonal products. Our option is tart with fresh mushrooms. Fitness recipe: mushroom tart with rosemary and coconut cream.
Cooking time 35 minutes
Almond flour 1 Cup
Chickpea flour 1 Cup
Olive oil 2 tablespoons
Cold water 4 tablespoons
Dry rosemary 1 teaspoon or 1 small sprig fresh
Salt ½ teaspoon
Mushrooms 5.29 oz
Leek ½ white part
Fat coconut milk 1/2 Cup
Salt ½ teaspoon
Black pepper to taste
Dry rosemary ½ teaspoon
Egg 1 PC
Instruction. Fitness recipe: mushroom tart with rosemary and coconut cream.
First prepare the cake. To do this, mix chickpea and almond flour, add salt and finely chopped rosemary. Then add the olive oil and rub the flour and butter well with your hands. Gradually add water and mix the dough well. It should be crumbly and non-sticky.
Tightly tamp the dough into shape, evenly distributing it over the entire surface. Form the sides and send the cake to bake in a preheated oven to degrees (upper and lower heat) for 7 minutes.
At this time, prepare the filling. We clean the mushrooms from the top layer. In any case, do not use mushrooms — they will absorb water like a sponge and begin to give it away when cooking. Cut the mushrooms into thin plates.
Cut the leeks into thin rings.
Preheat the pan over medium heat, add 1 tablespoon of olive oil and fry the mushrooms for 3 minutes. Add the leeks to them and cook for another 3 minutes. Pour out the coconut milk, add the finely chopped rosemary, salt and pepper. Cook for 1 minute.
Pour the filling into a bowl and let it cool for 2-3 minutes. Add the egg, stir and pour into the prepared cake.
Bake in the oven at 356F degrees for 10 minutes until a nice crust. Bon Appetit!