Gorgonzola tartlets with mushrooms and tomatoes

Name: Gorgonzola tartlets with mushrooms and tomatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 25 g dried porcini; 150 g Butter; 300 g Flour; 2 Egg yolk (size M); 7-10 Tbsp Salt; 400 g cherry tomatoes; 2 Eggs (size M); 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g creamy gorgonzola cheese; 200 g Babyleaf mix salad; 100 g Carrot; 50 g Walnut kernels; 3 TABLESPOONS light balsamic vinegar; 1 TEASPOON Honey Mustard; 3 TABLESPOONS Olive oil; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

25 g dried porcini
150 g Butter
300 g Flour
2 Egg yolk (size M)
7-10 Tbsp Salt
400 g cherry tomatoes
2 Eggs (size M)
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g creamy gorgonzola cheese
200 g Babyleaf mix salad
100 g Carrot
50 g Walnut kernels
3 TABLESPOONS light balsamic vinegar
1 TEASPOON Honey Mustard
3 TABLESPOONS Olive oil
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Soak porcini mushrooms in cold water for about 30 minutes. Drain the mushrooms, let them drip off and chop them roughly. Cut butter into pieces. Knead flour, egg yolks, butter, 3 tbsp. cold water and 1 pinch of salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Wash the tomatoes, dab dry and cut in half
2
Mix eggs and cream and season with salt, pepper and nutmeg. Roll out the dough 2-3 mm thin on a floured work surface and cut out 8 circles (each approx. 12 cm Ø). Line 8 greased tartlet cups (approx. 10 cm Ø each) with the dough. Press the dough firmly at the edges, cut off any protruding edges. Prick the cake several times with a fork
3
Crumble the cheese roughly. Put tomato halves, cheese and mushrooms into the moulds. Pour egg cream over them and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-35 minutes. Wash the salad and shake dry. Peel and roughly grate the carrot. Roast the nuts in a pan without fat, remove them and chop them roughly
4
Put the salad, carrots and nuts in a bowl. Mix vinegar and mustard. Add olive oil and season to taste with salt and pepper. Remove the tartelettes from the oven and remove from the baking dish. Add the vinaigrette to the salad and serve immediately with the Tarteletts
5
Waiting time approx. 30 minutes