Spicy mushroom tart

Ingredients

Directions

1. 1

   Grease a tart mould with lifting base (approx. 24 cm Ø). Knead 200 g flour, 1⁄2 TL salt, egg, 100 g butter in pieces and 1 tbsp cold water first with the dough hooks of the mixer, then briefly with your hands to a smooth dough.

2. 2

   Roll out round (approx. 28 cm Ø) on a floured work surface. Line the mould with this and press the edge lightly. Cut off any excess dough. Prick the base of the dough several times with a fork.

3. 3

   Cover and chill for about 30 minutes.

4. 4

   Clean and wash spring onions and cut into thin rings. Clean, wash and halve or quarter the mushrooms. Heat 2-3 tablespoons of oil in a large pan. Fry the mushrooms for about 5 minutes. Add spring onions, except 1 tbsp. and fry for 2-3 minutes.

5. 5

   Season with salt and pepper and remove.

6. 6

   In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and finely dice garlic and ginger. Heat 1 tsp. oil in the frying fat. Sauté garlic and ginger in it.

7. 7

   Stir in curry paste and tomato paste, season with Garam Masala. Remove from heat. Stir sour cream and starch until smooth, add and mix well. Season to taste with salt and pepper.

8. 8

   Spread the mushrooms first, then the icing on the dough. Bake in a hot oven for about 40 minutes. Cover with aluminium foil if necessary about 15 minutes before the end of the baking time. Remove and sprinkle with the rest of the spring onions.

9. 9

   With it: sour cream or yoghurt.