Mushroompie with bacon

Name: Mushroompie with bacon
Cook time: 25 min
Total time: 70 min
Yield: 6
Ingredients: 5 el traditional olive oil; 6 slice super croissant dough look; 2 onion; 400 g mushroom melange container of 200 g; 8 g sprig of rosemary; 2 toe garlic; 4 medium sized egg; 250 g ricotta tray; 75 g grated mature goat's cheese; 150 g smoked bacon package

Savory tart with mushrooms, rosemary, garlic, ricotta and goat cheese in croissant dough.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)

Directions

Preheat the oven to 200 ºC.
Grease the spring form and cover the inside with the croissant dough. Press the slices well with some water. Prick holes with a fork.
Bake for about 10 minutes in the middle of the oven.
Meanwhile, cut the onion. Cut the mushrooms into pieces. Ris the leaves of the rosemary sprigs and finely chop the leaves.
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.
Add the rosemary and mushrooms and cook for another 5 minutes. Allow to cool slightly.
Remove the mold from the oven and press the dough flat with a spoon.
Spread the mushroom mixture over the dough.
Beat the eggs with the ricotta, goat cheese and season with salt and pepper.
Pour the egg mixture over the mushrooms and spread the bacon over it. Fry in about 35 minutes until golden brown and done.