Mushroom and leek tart with OLYMPOS sour cream

60
8
salty salty
INGREDIENTS
  • 1 kourou dough
  • 200 gr. sliced smoked bacon
  • 1 kg. white mushrooms, thickly sliced
  • 4 chopped leeks (only the white part)
  • 300 ml. sour cream OLYMPOS
  • 150 gr. graviera cheese OLYMPOS
  • 4 eggs
  • 1 little glass of brandy
  • salt, pepper, thyme
PRODUCT
graviera-packshot-gallery-0
Graviera cheese
Graviera cheese
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Dairy cream 35% fat
Dairy cream 35% fat
METHOD
  1. Butter and spread the kourou dough in a tart baking pan with detachable base of 26 cm diameter.
  2. Bake the base of the tart in the air at 160o C approximately for 15 minutes.
  3. As soon as it is baked, leave it aside.
  4. Sauté bacon, mushrooms and leeks with olive oil in a pan over a high heat.
  5. Add salt and pepper and let them be well-sautéed.
  6. When ready, put them in a strainer until their liquids are drained.
  7. Put the mixture and the mushrooms inside the tart, blend the cream, the eggs, the brandy, salt and pepper and thyme in a bowl using a whisk and then pour on the top of the filling.
  8. Sprinkle with some grated graviera cheese. Bake at 170oC approximately for 50 minutes or until it gets a golden brown color.
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