Ingredients
For the base
For the filling
Tips
Preparation
For the base
1. Place all the ingredients, except the flour, in a bowl and mix until well combined.
2. Add the sifted flour and knead until all ingredients are well combined. It is important not to overwork the dough.
3. Roll out to 2 cm thick and bake at 200º with a weight on the dough to prevent it from rising for 10 minutes.
For the filling
Chop the onion and leek into fine julienne strips. Garlic in small cubes.
2. In a frying pan, add a little olive oil and add the garlic, onion and leek in that order, along with the salt, until they are very well poached.
3. Once poached, remove them and let them cool. In the same pan we used before, add a little olive oil and the mushrooms cut into thin julienne strips until cooked over medium-low heat. Allow to cool.
4. When the mushrooms are cold, mix the egg with the Quescrem con Rulo de Cabra in a bowl, using a turmixer. When it is well integrated, add the pepper, mushrooms, onion, leek and garlic, mixing with a spoon.
Mounting
Fill the shortcrust pastry base with the mixture and bake at 190º for 20 minutes.
