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Salty mushroom, broccoli and tenderloin tart

Aperitif85 minutes12 people260 calories
1/52/53/54/55/5 (33 votes)
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By Ascen Jimenez

Salty broccoli tart

Today we are going to prepare a delicious savory mushroom and broccoli tart. He also has a few pieces of loin that will give it flavor. Of course, you can turn it into a vegetarian savory cake if you do without this ingredient.

As a base we are not going to complicate too much and we are going to use a puff pastry sheet, of which we find in the refrigerated area.

And about him filling we have two options. One is that everything is unified, crushed, as seen in the photo. The other option is to leave the pieces of broccoli and whole mushrooms. In the preparation section I write you how to proceed for each of the options.

Salty mushroom, broccoli and tenderloin tart

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Easy to prepare and full of flavor

Salty mushroom, broccoli and tenderloin tart
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: snacks
  • Calories: 260
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 round puff pastry sheet
  • 40 g onion
  • 30 g olive oil
  • 100 g of sliced ​​mushrooms
  • 150 g of broccoli in not very large pieces
  • Sal Island
  • Pepper
  • 110 g de mozzarella
  • 60 g loin sausage, in pieces
  • 30 g of breadcrumbs
  • 70 g of milk (or a little more if you consider it necessary)
  • 100 g of liquid cream
  • 1 egg

Preparation

  1. We remove the puff pastry sheet from the refrigerator.

  2. We put the onion and oil in the glass. We program 10 seconds, speed 5. We lower with the spatula what has been left on the walls of the glass. We program next 3 minutes, 120º, speed 1.

  3. Add the mushrooms, broccoli, salt and pepper. We schedule 15 minutes, 100 grams, left turn, spoon speed.

  4. Let it warm for a few minutes.

  5. Now we have two options. If we want the vegetables to remain whole, without crushing, we remove the vegetables that we have in a glass into a bowl, leaving the liquid inside the glass. We put in the glass the mozzarella, the loin, the grated bread, the milk, the cream and the egg. we program 15 seconds, speed 4. Pour this mixture into the bowl, over the vegetables that we have reserved. Mix with the spatula.

  6. If we want it to be as seen in the photo (all crushed, like a dough) we will not remove the vegetables from the glass. We will add, however, to the glass, the mozzarella, the loin, the breadcrumbs, the milk, the cream and the egg. we program 15 seconds, speed 4. If you see that the mixture is too thick, you can add a little more milk.

  7. We spread the puff pastry on a removable oven mold of about 26 centimeters in diameter. We distribute our filling on the puff pastry dough and throw towards the center, on the filling, the edges of the dough that have been left out.

  8. Bake at 180º for about 45 minutes, until we see that the dough is golden and the pie filling is curdled.

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