Resep ‘PIZZA’ KRISPI JAMUR: Renyah & Gurih! [Mushroom Tart]
Resep Mushroom Tart
Untuk 3 porsi
Mushroom Tart Recipe
Makes 3-6 servings
Bahan
Bahan adonan:
Bahan caramelized onion:
Bahan creamy mushroom:
Cara Membuat
- Potong kotak kecil Anchor Unsalted Butter lalu pindahkan ke dalam mangkuk
- Masukkan tepung terigu dan garam, aduk menggunakan tangan hingga menjadi butiran pasir
- Tambahkan air es, aduk sebentar lalu bungkus dengan cling wrap. Masukkan ke dalam kulkas selama 1 jam
- Untuk caramelized onion, iris bawang bombai lalu tumis di api besar hingga wangi dan sedikit kecokelatan
- Tambahkan garam, gula pasir, lada hitam, dan daun thyme, masak hingga kecokelatan di api kecil
- Matikan api lalu masukkan Anchor Unsalted Butter, aduk rata, sisihkan
- Pipihkan adonan lalu bentuk persegi panjang
- Tekan-tekan bagian pinggir adonan, tusuk bagian tengah adonan dengan garpu lalu panggang di suhu 170 derajat celcius selama 15 menit
- Potong-potong jamur sesuai selera lalu panaskan minyak, tumis jamur oyster dan shimeji di api besar beberapa saat
- Masukkan sisa jamur, masak kembali hingga wangi dan kecokelatan
- Masukkan Anchor Unsalted Butter, daun thyme, garam, dan lada hitam, aduk rata kemudian masukkan Anchor Cooking Cream masak beberapa saat
- Pindahkan ke dalam mangkuk. Dinginkan hingga hangat kuku lalu tambahkan kuning telur, aduk rata
- Susun caramelized onion dan creamy mushroom di atas tart crust. Tambahkan parutan keju parmesan. Panggang kembali di suhu 190 derajat celcius selama 10 menit
- Mushroom tart siap disajikan
Ingredients
Dough ingredients:
Caramelized Onions ingredients:
Creamy Mushroom ingredients:
Topping:
Steps
- Dice Anchor Unsalted Butter into small pieces. Transfer to a bowl.
- Add flour and salt. Mix with hand until sandy.
- Add cold water. Mix a bit, then wrap dough with a plastic wrap. Place in the fridge for 1 hour.
- For the Caramelized Onions, slice the onions and sauté on high heat until fragrant and lightly browned.
- Add salt, sugar, black pepper, and thyme. Cook until browned on low heat.
- Turn the heat off, then add Anchor Unsalted Butter. Stir, then set aside.
- Flatten the dough and shape into a rectangle.
- Press the edge of the dough. Punch holes in the center with a fork, then bake it at 170°C for 15 minutes.
- Slice the mushrooms to your preference. Heat the oil. Sauté the Oyster mushroom and Shimeji on high heat for a moment.
- Add the rest of the mushrooms. Continue cooking until fragrant and browned.
- Add Anchor Unsalted Butter, thyme, salt, and black pepper. Stir, then add Anchor Cooking Cream. Cook for a moment.
- Transfer the mushroom into a bowl. Let it cool down until it’s lukewarm, then add the yolk in. Mix well.
- Assemble the Caramelized Onions and Creamy Mushroom on top of the tart crust. Add grated Parmesan. Bake it again at 190°C for 10 minutes.
- Mushroom Tart is ready to serve.
Cook Mode
Resep Mushroom Tart
Mushroom Tart Recipe
Resep ‘PIZZA’ KRISPI JAMUR: Renyah & Gurih! [Mushroom Tart]
Resep ‘PIZZA’ KRISPI JAMUR: Renyah & Gurih! [Mushroom Tart]
Bahan
Bahan adonan:
Bahan caramelized onion:
Bahan creamy mushroom:
Cara Membuat
- Potong kotak kecil Anchor Unsalted Butter lalu pindahkan ke dalam mangkuk
- Masukkan tepung terigu dan garam, aduk menggunakan tangan hingga menjadi butiran pasir
- Tambahkan air es, aduk sebentar lalu bungkus dengan cling wrap. Masukkan ke dalam kulkas selama 1 jam
- Untuk caramelized onion, iris bawang bombai lalu tumis di api besar hingga wangi dan sedikit kecokelatan
- Tambahkan garam, gula pasir, lada hitam, dan daun thyme, masak hingga kecokelatan di api kecil
- Matikan api lalu masukkan Anchor Unsalted Butter, aduk rata, sisihkan
- Pipihkan adonan lalu bentuk persegi panjang
- Tekan-tekan bagian pinggir adonan, tusuk bagian tengah adonan dengan garpu lalu panggang di suhu 170 derajat celcius selama 15 menit
- Potong-potong jamur sesuai selera lalu panaskan minyak, tumis jamur oyster dan shimeji di api besar beberapa saat
- Masukkan sisa jamur, masak kembali hingga wangi dan kecokelatan
- Masukkan Anchor Unsalted Butter, daun thyme, garam, dan lada hitam, aduk rata kemudian masukkan Anchor Cooking Cream masak beberapa saat
- Pindahkan ke dalam mangkuk. Dinginkan hingga hangat kuku lalu tambahkan kuning telur, aduk rata
- Susun caramelized onion dan creamy mushroom di atas tart crust. Tambahkan parutan keju parmesan. Panggang kembali di suhu 190 derajat celcius selama 10 menit
- Mushroom tart siap disajikan
Ingredients
Dough ingredients:
Caramelized Onions ingredients:
Creamy Mushroom ingredients:
Topping:
Steps
- Dice Anchor Unsalted Butter into small pieces. Transfer to a bowl.
- Add flour and salt. Mix with hand until sandy.
- Add cold water. Mix a bit, then wrap dough with a plastic wrap. Place in the fridge for 1 hour.
- For the Caramelized Onions, slice the onions and sauté on high heat until fragrant and lightly browned.
- Add salt, sugar, black pepper, and thyme. Cook until browned on low heat.
- Turn the heat off, then add Anchor Unsalted Butter. Stir, then set aside.
- Flatten the dough and shape into a rectangle.
- Press the edge of the dough. Punch holes in the center with a fork, then bake it at 170°C for 15 minutes.
- Slice the mushrooms to your preference. Heat the oil. Sauté the Oyster mushroom and Shimeji on high heat for a moment.
- Add the rest of the mushrooms. Continue cooking until fragrant and browned.
- Add Anchor Unsalted Butter, thyme, salt, and black pepper. Stir, then add Anchor Cooking Cream. Cook for a moment.
- Transfer the mushroom into a bowl. Let it cool down until it’s lukewarm, then add the yolk in. Mix well.
- Assemble the Caramelized Onions and Creamy Mushroom on top of the tart crust. Add grated Parmesan. Bake it again at 190°C for 10 minutes.
- Mushroom Tart is ready to serve.
Cook Notes
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