Ham-fungal tart

Name: Ham-fungal tart
Yield: 4
Ingredients: 0.75 dl Cottage cheese; 1 clove Garlic, finely chopped; 1 tbsp Olive oil; 1 tbsp Rosemary, fresh; 1.5 dl Whipped cream; 150 g Wheat flour; 150 g Grated cheddar cheese; 200 g Coarsely chopped mushrooms (portobello, field mushrooms); 200 g Ham, diced; 3 Eggs; 75 g Butter; 75 g Sun-dried tomatoes

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Ham-fungal tart

0.75	dl	Cottage cheese
1	clove	Garlic, finely chopped
1	tbsp	Olive oil
1	tbsp	Rosemary, fresh
1.5	dl	Whipped cream
150	g	Wheat flour
150	g	Grated cheddar cheese
200	g	Coarsely chopped mushrooms (portobello, field mushrooms)
200	g	Ham, diced
3		Eggs
75	g	Butter
75	g	Sun-dried tomatoes

Instructions for Ham-fungal tart

To prepare the Ham-fungal tart recipe, please follow these instructions:

Mix butter with flour and add cottage cheese to make the dough. Pour the dough into a pie dish 24 cm diameter, dot with a fork. Place it in the refrigerator for 30 minutes.

Stir the mushrooms for 1-2 minutes in the olive oil, so they shrink in size. Mix them with garlic and rosemary. Chop the tomatoes and mix them with.

Distribute approx. 1/3 of the cheese over the pie. Then add mushrooms / tomatoes, garlic and rosemary. Then put on ham and the remaining cheddar cheese at the top.

Whip egg, cream and cottage cheese. Pour it on top of the pie. Bake at 225 degrees for approx. 35-40 minutes.

Ham-fungal tart

Ingredients for Ham-fungal tart

Instructions for Ham-fungal tart

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