Mushroom, broccoli and telemea tart

Ingredients

For the pastry

• 200 g flour
• 100 g cold butter
• 5 g butter for greasing the dish
• 10 g flour for dusting the dish
• 1/2 teaspoon salt
• 1 egg
• 6 tablespoons very cold water

For the filling

• 250 g champignon mushrooms
• 5 broccoli florets
• 1 medium red bell pepper (150 g)
• 70 g telemea
• 3 eggs
• 200 g full-fat yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon Maggi Secretul Gustului vegetable seasoning (optional)
• 2 tablespoons oil

Preparation

1. Put the flour in a bowl and add the cold butter, cut into cubes, and 1/2 teaspoon of salt. Knead until you have large crumbs, then gradually add the beaten egg and 6 tablespoons of very cold water. Knead until the dough comes together, then shape it into a ball. 2. Cover the dough and refrigerate for 30 minutes. 3. Wash the champignon mushrooms, slice them and sauté them in 2 tablespoons of oil for 8 minutes, until the liquid released by the mushrooms has cooked off. 4. Cut the pepper into strips and break the broccoli into small florets. Add them to the pan, add 1 tablespoon of Maggi Secretul Gustului vegetable seasoning, if using, cover with a lid and cook for 8 minutes, until the broccoli starts to soften. Leave the mixture to cool for 10 minutes. 5. Grate the telemea and mix it with the cooled vegetables. Add 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper. 6. Roll out the dough and transfer it to a dish greased with 5 g of butter and dusted with 10 g of flour. Prick it here and there with a fork. 7. Put the vegetables on the dough. Beat the 3 eggs with the yogurt and pour the mixture over the top, then fold the edges of the dough over the filling. 8. Bake the tart at 180 °C for 43 minutes, until golden. Leave it to cool for 5 minutes before serving.