Tarte rustique aux champignons

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You are starting to know me, I like simple recipes and healthy but all the same greedy! And this recipe for rustic pie at any good: a large pan fried mushrooms with onions and dried tomatoes. A dough “home made” quick to do. And here is the work!

Ingredients for the dough:

200 g flour

30g of hazelnut oil

1/2 teaspoon fine salt

1/2 glass of almond milk (40 ml)

Ingredients for the filling:

  • 15 medium sized Paris mushrooms
  • A dozen dried tomatoes
  • 1 pink onion
  • 3 tablespoons soy cream cooking
  • 1 egg



Preheat your oven to 180 degrees

Mix the flour, oil and salt and gradually add the almond milk. Mix until you form a soft ball.

As soon as the dough does not stick (add flour if necessary), stop mixing.

Cover the dough ball with a cloth and let stand for 30 minutes.

Meanwhile, prepare the filling: peel and cut the mushrooms and onion into strips.

Sauté in a nonstick skillet with a drop of olive oil until golden brown.

Pour into a bowl.

Finely chop the tomatoes and dry them in the salad bowl.

Add three tablespoons of soy cream and one egg. Season with salt, pepper and parsley.

Mix well.

Roll out the dough with a rolling pin. Place the filling in the middle, leaving a margin of 5 cm.

Close the edges on the trim.

Bake 30 minutes at 180 degrees


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