Filter
Reset
Sort ByRelevance
Beatrix
Filo pastry tarts with chestnut mushrooms
Litters of filo pastry with spinach, shallot, chestnut mushrooms, Parmesan cheese and egg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut the sheets of filo dough into 6 square pieces each.
-
Grease the spring forms with some oil.
-
Place a piece of filo pastry in every shape and brush with oil. Place a second piece of filo dough at an angle (so that the corners are staggered). Brush with oil.
-
Place a 3rd piece of filo pastry at an angle. Let all corners of the dough hang a few centimeters over the edge of the mold.
-
Cut the spinach coarsely and the mushrooms into slices. Chop the shallot.
-
Heat the rest of the oil in a stir-frying pan and cook the mushrooms for 1 min. Over a high heat. Add the spinach and shallot and cook for 1 min.
-
Remove the pan from the heat and mix the cheese with the mushroom spinach mixture.
-
Divide the mixture over the forms. Break an egg in the middle of each tartlet.
-
Bake the tarts in the middle of the oven for about 20 minutes. They are cooked when the egg is solidified.
Blogs that might be interesting
-
25 minMain dishminced beef, shallot, garlic, Red pepper, fresh coriander, chili sauce, egg, bread, olive oil,chili burgers -
220 minMain dishribrunderlap, Red onion, garlic, unsalted butter, sprig of rosemary, eggplant, tomato paste, peeled canned tomatoes, madeira cream sherry, Red wine vinegar, fresh cream, chicken broth from tablet, Manchego cheese, polenta corngris,Mediterranean beef ragout with polenta -
45 minMain dishchicken wings seasoned, crumbly potato, onion, meat tomato, garlic, traditional olive oil, fresh spinach,chicken wings with portuguese potatoes -
20 minMain dishfusilli (pasta), pine nuts, sundried tomatoes in oil, fresh spinach, honey mustard dressing, whipped cream, Pesto alla Genovese, ground old cheese,fusilli with pesto sauce
Nutrition
380Calories
Sodium14% DV341mg
Fat45% DV29g
Protein38% DV19g
Carbs3% DV9g
Fiber4% DV1g
Loved it