Tarte aux champignons de Paris et bresaola

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Tarte aux champignons de Paris et bresaola. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Tarte aux champignons de Paris et bresaola is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It's simple, it is fast, it tastes yummy. Tarte aux champignons de Paris et bresaola is something that I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Tarte aux champignons de Paris et bresaola, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte aux champignons de Paris et bresaola delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte aux champignons de Paris et bresaola is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tarte aux champignons de Paris et bresaola estimated approx 20 minutes.

To get started with this recipe, we must first prepare a few ingredients. You can have Tarte aux champignons de Paris et bresaola using 9 ingredients and 2 steps. Here is how you cook that.

Rapide et simple la tarte salée régalera toujours votre entourage

Ingredients and spices that need to be Make ready to make Tarte aux champignons de Paris et bresaola:

1. 1 pâte feuilletée en escargot
2. 1 oignon
3. 250 g champignons frais
4. 2 gros oeufs
5. 25 cl crème liquide
6. Persil (facultatif)
7. Sel et poivre
8. Huile
9. 5 tranches de bresaola

Steps to make to make Tarte aux champignons de Paris et bresaola

1. Eplucher l'oignon, le laver et le couper finement. Faire revenir l'huile dans une poêle et y faire revenir l'oignon.
   Nettoyer et laver les champignons, les couper en 2 ou en 4 suivant leur grosseur.
   Lorsque l'oignon devient translucide, ajouter les champignons. saler et poivrer et laisser réduire. En fin de cuisson ajouter 1 ou 2 c à soupe de persil ciselé. Laisser refroidir.
2. Préchauffer le four à 200°
   Foncer un moule à tarte avec votre pâte. La piquer avec une fourchette.
   Battre les oeufs avec la crème liquide, saler légèrement et poivrer.
   Verser l'appareil sur la pâte, déposer les tranches de bresaola déchirée et enfourner pour environ 20 minutes.
   Déguster dès sa sortie du four.

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