Mushroom Tart

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80 Breakfasts


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200 grams flour

1/2 teaspoon salt

100 grams grated cheddar cheese (I am thinking this might also be good with a mix...part cheddar part Old Amsterdam...hmmm, for another day perhaps)

130 grams butter, diced and frozen

4-5 teaspoons water

220 grams portobello mushrooms (weight without stems), sliced

extra virgin olive oil

1-2 tablespoons butter

1 onion sliced

3-4 sprigs of thyme

150 grams ricotta

1 egg

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