Salty tart with mushrooms, leeks and Camembert

I share with you the recipe which can be adjusted according to your taste or your convenience for the quantity of ingredients.

Tarte salée aux poireaux avec des champignons et du camembert.

Cooking recipe
Banner source: Bru-nO. Pixabay.com. Creative Commons CC0. 🔗 https://pixabay.com/fr/faire-cuire-livre-de-cuisine-page-1375788/

Source of the photo: Sonia Kanclerski. Creative Commons CC0. 🔗 https://creativecommons.org/publicdomain/zero/1.0/
Title	Salty tart with mushrooms, leeks and camembert
Useful data	Recipe type: salty tart Number of parts: 8 parts Preparation time: 20 minutes Cooking time: 40 minutes Ready in: one hour Difficulty : easy
Ingredients	1 piece of shortcrust pastry 400 g of mushrooms of Paris a pan-fried sliced leeks (or 2 white leeks) 100 g of Camembert (Frech cheese) 200 mL of semi-skimmed milk 2 stock cubes 2 or 3 eggs 1 or 2 tablespoons of flour 300 mL of hot water
Preparation	Peel and slice the vegetables. Cut the Camembert into thin slices. Dilute the stock cubes in hot water. In a frying pan without fat, cook the leeks in the broth for 10 minutes over medium heat. Add the mushrooms and cook for another 5 minutes, until the water has completely evaporated. Preheat the oven Thermostat 7/8 (220°C). Unroll the dough into a tart pan with a baking sheet underneath. Arrange the vegetables on the dough. In a salad bowl, mix the milk, eggs and flour. Spread the mixture over the vegetables and the dough, then add the Camembert slices. Cook for about 30 minutes.
Suggestions	Add ham, cheese (grated Emmental, goat’s cheese).

Enjoy your food! 🙂

Sonia Kanclerski

Development engineer, I share fragments of life in this blog and invite you to a coffee break at my place. To embrace the immense sky, embrasser le ciel immense in French: beings, sciences, books or other thrilling adventures to discover. Great exploration!

Sonia Kanclerski

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