Potato and Spinach Gnocchi
15 minEasyMushroom and Cheese Tartlets
Tasty, easy, and flavourful, these will satisfy every palate!
- Difficulty
- Easy
- Prep Time
- 40 min
- Cook Time
- 20 min
- Servings
- 6 people
Ingredients
- Santa Lucia Yeast for Pizza and Savoury Dishes, 1/2 bag
- flour 0, 150 g
- oil, 30 ml
- water, 75 ml
- salt, to taste
- fontina cheese, 200 g
- parmesan cheese, 50 g
- mushroom, 300 g
- pepper, to taste
Method
Knead the flour with water, oil, salt, and yeast for 5–6 minutes until you get a soft, homogeneous dough.
Divide into 6 balls and roll them thinly. Line tartlet molds previously greased with oil.
Meanwhile, prepare the filling. Cook the mushrooms for 15–20 minutes until they are dry.
Let them cool completely, then transfer to a bowl. Add the Parmesan and cubed Fontina cheese. Mix everything with salt and pepper.
Fill the tartlets with this mixture. Decorate with a couple of mushrooms and parsley, if desired.
Bake in a fan oven at 180 °C (356 °F) for 20 minutes.
Divide into 6 balls and roll them thinly. Line tartlet molds previously greased with oil.
Meanwhile, prepare the filling. Cook the mushrooms for 15–20 minutes until they are dry.
Let them cool completely, then transfer to a bowl. Add the Parmesan and cubed Fontina cheese. Mix everything with salt and pepper.
Fill the tartlets with this mixture. Decorate with a couple of mushrooms and parsley, if desired.
Bake in a fan oven at 180 °C (356 °F) for 20 minutes.
