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Mountain Mama
Mushroompie with bacon
Savory tart with mushrooms, rosemary, garlic, ricotta and goat cheese in croissant dough.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Grease the spring form and cover the inside with the croissant dough. Press the slices well with some water. Prick holes with a fork.
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Bake for about 10 minutes in the middle of the oven.
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Meanwhile, cut the onion. Cut the mushrooms into pieces. Ris the leaves of the rosemary sprigs and finely chop the leaves.
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In the meantime, heat the oil in a frying pan and fry the onion for 2 minutes. Press the garlic out and bake for another 2 minutes.
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Add the rosemary and mushrooms and cook for another 5 minutes. Allow to cool slightly.
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Remove the mold from the oven and press the dough flat with a spoon.
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Spread the mushroom mixture over the dough.
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Beat the eggs with the ricotta, goat cheese and season with salt and pepper.
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Pour the egg mixture over the mushrooms and spread the bacon over it. Fry in about 35 minutes until golden brown and done.
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Nutrition
530Calories
Sodium0% DV1.185mg
Fat55% DV36g
Protein42% DV21g
Carbs10% DV30g
Fiber12% DV3g
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