Fall tart
Instructions
Put the flour on the work surface and add 150 g of soft butter into small pieces, a pot of salt and half a glass of warm water.
Knead the ingredients carefully, working with determination, then take a ball of dough that you will put to rest, covered with a damp cloth for 20 minutes.
Meanwhile, wash and dry the mushrooms, then cut them into thin slices.
Melt 50 g of butter in a saucepan and add to Sauté mushrooms with chopped very fine of Rosemary, Sage and basil.
Add salt and pepper to taste.
After 5-6 minutes, remove from heat and stir the two egg yolks and lemon juice, stirring carefully.
Roll out the pastry on floured pastry Board and take a disc off enough to line bottom and sides of the cake of choice (preferably with removable RIM).
Grease and flour the latter, then lay the dough, turning inside the edge all around to form a cord, which pizzicherete with your fingers.
Turn on pasta with mushroom mixture.
With the leftover dough make strips and arrange to grate on mushrooms.
Bake at 200 degrees for 40 minutes.
When cooked, transfer the tart on a serving dish and serve immediately.
