Ingredients
For the dough
- All-purpose flour 250 gr
- Butter 150 gr
- Salt a pinch
- Water as much as needed
For the filling
- Olive oil 1/2 cup
- Butter 1 tablespoon
- All-purpose flour 4 tablespoons
- Milk 750 ml
- Salt - pepper
- Nutmeg 1/2 teaspoon
- Egg 1
- Pleurotus mushrooms 500 gr
- Bacon 10-12 slices
- Kasseri cheese 200 gr grated
- Gruyere cheese 200 gr grated
Instructions
In a bowl put the flour, the butter cut into pieces,the salt and as much water as needed , knead well until it becomes an elastic dough and leave it in the refrigerator for 30 minutes. Then remove it from the refrigerator and roll it out with a rolling pin into a thick sheet,lay it in a tart tin and pierce the bottom slightly with a fork in several places.Cover with parchment paper,cut in the size of the tart,and put some legumes on top so as not to rise. Bake it at 200 degrees for 15 minutes.
Cut the mushrooms into smaller pieces and finely chop the bacon. In a pan put 1 tablespoon of olive oil and add the mushrooms. Saute until brown and add the bacon,saute well.When they are ready, remove them from the heat and set aside.
Prepare the bechamel sauce,in a deep saucepan heat at low temperature 1/2 cup olive oil and the butter.Add the flour, stirring until golden. Pour the milk and whisk with quick movements to prevent clotting.Season with salt,pepper and the nutmeg and when it thickens,remove it from the heat. Add the egg and continue whisking with quick movements.Add the mushrooms to the bacon,meanwhile add the cheese keeping a bit of both types aside.
Remove the parchment paper from the tart and pour into it the filling,sprinkle with the cheese you kept.Bake for 40 more minutes appoximately until golden brown.Remove it from the oven let it cool until thickened.Serve warm.
