ANGEVINE recipe : « Gouline à ma façon »

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Serves 6 to 8

  • 3 to 4 Rillauds (or Rillons) about 400g
  • 20 cl crème fraîche
  • 300 g button mushrooms
  • 2 eggs
    180 g shallots
  • 1 tablespoon mustard
  • 30 g butter
  • 1 tablespoon flour
  • 1 shortcrust pastry

Slice the shallots, clean the mushrooms, then cut them into quarters,
Brown in a pan with the butter, shallots and mushrooms, lightly salt then cook for around 10 minutes but do not overcook, put a lid on so that they do not dry out too much. Reserve this preparation

In a pan, heat the crème fraîche with the mustard then the flour, mix well then add the two eggs while mixing again, add the mushrooms with the shallots, stir all the ingredients well, add salt and pepper very lightly then set aside this preparation and let it cool a little.

reheat the oven to 200°

Cut the rillauds into strips of 4 to 5 mm, put the dough in the mold then place half of the mushroom preparation on the dough then cover with half of the slices of rillauds, arranging them close to each other, then put back the rest of the mushroom preparation then the rest of the rillaud slices.

For presentation, you can fold the edges of the dough a little over the preparation.

Place in the oven between 190 and 200 degrees and bake for 30 to 40 minutes.
When the dough is colored, cooking is finished. Remove the tart from the oven then let cool a little and enjoy it warm or hot with a small salad.