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Tarte with vegetables and mushrooms

Inspired by my previous salty tart, I made another one: this time with vegetables and mushrooms. This is just great too!

Tarte with vegetables and mushrooms
Servings4 Serving
Category, DifficultyEasy
Ingredients for the dough
 1 Egg
 30 g Puree adjika (or tomato paste)
 150 g Skimmed milk curd
 30 g Butter (or oil)
 100 g Whole wheat flour
 Salt, spices at your discretion
Ingredients for filling
 100 g Mushrooms
 100 g Bell pepper (paprica)
 100 g Broccoli
 30 g Leek
 10 g Garlic
Ingredients for pouring the pie
 3 Eggs
 100 g Egg white
 100 g Natural yogurt
 80 g Cheese Lean (I have a mix of Tea and 10% cheese)
 20 g Dorblu blue mold cheese (or other fatty cheese with a pronounced taste, or using only one self-made cheese)
 Provence herbs, herb salt
Directions
1

Finished dough: blend the egg with cottage cheese into a homogeneous mass.

2

Add melted butter, adjika, spices, flour and knead the dough.

3

Put in the refrigerator for 20-30 minutes.

4

Finished filling: cut vegetables, mushrooms and fry them lightly in a hot pan (to evaporate the water). Cool.

5

For pouring: blend eggs with egg white, yogurt. Add grated cheeses, chopped dill, herbs, can very little salt (remember that cheeses also have salt).

6

Remove the dough from the refrigerator. The dough is put into shape, forming edges. (I usually use rubber gloves for this, which I moisten a little)

7

Put the filling in the middle and pour the egg-cheese-yogurt mixture.

8

Put in the oven at 180 degrees and bake for ~ 45 minutes.

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Nutrition Facts

Finished product weight 1170

Servings 4


1 serving contains
Calories 386.5
% Daily Value *
Total Fat 17.13g27%
Total Carbohydrate 21.2g8%
Protein 32.55g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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