Tourte Champignons Lardons

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Tourte champignons lardons. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Tourte champignons lardons is one of the most favored of recent trending meals on earth. It's appreciated by millions every day. It's simple, it's fast, it tastes yummy. Tourte champignons lardons is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Tourte champignons lardons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tourte champignons lardons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tourte champignons lardons is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tourte champignons lardons estimated approx 28 minutes.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Tourte champignons lardons using 7 ingredients and 6 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Tourte champignons lardons:

1. 200 g champignons de Paris
2. 75 g lardons
3. 1 pâte feuilletée
4. 1 jaune d'oeuf
5. 10 brins de ciboulette
6. 1 c à s de crème liquide
7. 1/2 c à c de curry

Steps to make to make Tourte champignons lardons

1. Faire 4 disques de pâte dans la pâte feuilletée
2. Émincer les champignons et les faire revenir dans une poêle 5 minutes
3. Ajouter les lardons et faire dorer 5 minutes de plus
4. Ajouter la ciboulette ciselée, la crème et le curry et faire cuire 3 minutes supplémentaires
5. Répartir le mélange sur 2 disques de pâte et recouvrir des 2 disques restant
6. Presser bien les bords. Dorer au jaune d'œuf et enfourner pendant 15 minutes à 210 ° C

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