Tart with zucchini and mushrooms

Instructions

1. In the bowl of the kitchen blender put all products except milk. Turn on the robot and when the mixture becomes crumbs, pour the water in a thin stream. Let the robot work until a ball of dough is formed. Transfer to the kitchen countertop and form a disc 3 cm thick. Wrap with cling film and refrigerate for 30 minutes. You can store it for up to 5 days in the refrigerator and use it during the week.
2. Roll out the dough into a crust 4 mm thick. Place the dough on a tart pan with a diameter of 22-24 cm. Pierce the bottom with a fork. Put a sheet of baking paper on top and pour 1 kg. salt, beans or baking balls for weight to prevent the dough from losing its shape in the baking process.
3. Put the pan in a preheated oven to 190°C for 15 minutes. Remove from oven, remove weights and let cool. Prepare the filling.
4. In a pan with a thick bottom, heat 1 tbsp olive oil. Add the onion, pepper, and a sprig of thyme. Cook over medium heat until the onion softens, about 5 minutes. Transfer the onion to a bowl and in the same pan stew the chopped mushrooms, adding a clove of garlic, salt and thyme. Cook for 5 minutes and transfer the mushrooms to a bowl.
5. In the same pan, sauté the zucchini with a little olive oil and a clove of garlic. Season with salt and pepper.
6. In a bowl combine cream cheese, grated yellow cheese and parmesan. Spread the cheese mixture over the peel. Spread the sautéed zucchini on top and finish by arranging the mushrooms.
7. Place the pan in the oven for 35-40 minutes in a preheated oven to 190°C. Remove from the oven and garnish with freshly chopped parsley.

• Servings : 6
• Ready in : 90 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : beef, Cakes, Pies and pastry, Finger foods, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Butter, Caw-milk, Cream cheese, Egg yolks, Flour, Garlic, Mushrooms, Olive oil, Onion, Parmesan cheese, Parsley, Quiche, Salt, Thyme, Yellow cheese, Zucchini