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Dough: Cut the potatoes into cubes. Put them to boil in a pot with water and a little salt. When they are penetrated, drain them well of the water, crush them with a fork and let them cool, but cover them so that they do not dry out. Mix the cold mashed potatoes with the egg, oil and whipped milk. At the end add salt, baking powder and flour. Knead a homogeneous dough.
Filling: Put the bacon in a pan and lightly brown it. Take it out on a plate, on a napkin. Wash the mushrooms and drain them well of water. Cut the mozzarella into suitable slices and the cheese into long strips. Sprinkle the flour on the work table, divide the dough into two equal pieces. Prepare a rectangular tart pan. Roll out a piece of dough from a piece of dough, place it in the tray, including the walls, and press it with your fingers. Prick it with a fork from place to place. Place the mushrooms, bacon, mozzarella and cheese. Spread another sheet of the other piece of dough, place it on top and glue it well to the edges.
Put the tart in the hot oven at 180 degrees C, 35-40 minutes, until golden brown. When it is ready, take it out of the oven. Let it cool a bit, then you can cut it.
It can be served both hot and cold.