Buckwheat Brisée with Mushrooms, Potatoes and Scamorza by @cakeofgina_

2h10

8 servings

🌾

250 g

Buckwheat flour

🌾

250 g

00 flour

🧈

250 g

Butter

💧

130 ml

Water

🧂

Salt

🫙

Turmeric

🌿

Sage leaves

🥔

Potatoes

🧀

Scamorza

🥚

1

Egg

⚫

Pepper

🍄

Mushrooms

🫒

Olive oil

🧅

Shallot

  1. Rub
    • Buckwheat flour
    • Butter

    Rub the buckwheat flour and 00 flour with the cold butter to form a sandy texture.

  2. Add
    • Water
    • Salt
    • Buckwheat flour

    Add the cold water and salt, with an optional pinch of turmeric, to the flour and butter mixture.

  3. Form

    Form a dough ball and let it rest in the fridge for one hour.

  4. Butter
    • Butter
    • Sage leaves

    Butter the ring to help the sage leaves stick to it.

  5. Line
    • Sage leaves

    Line the mold with the dough at a thickness of 3mm, pressing the sage leaves against the sides.

  6. Step

    Leave the lined mold in the freezer.

  7. Blanch
    • Potatoes

    Blanch the potatoes and pass them through a potato masher.

  8. Add
    • Scamorza
    • Egg
    • Salt

    Add the grated scamorza, egg, salt and pepper to the mashed potatoes.

  9. Sauté
    • Mushrooms
    • Olive oil
    • Shallot

    Sauté the mushrooms in a pan with olive oil and shallot, seasoned with salt and pepper.

  10. Decorate

    Decorate the surface of the tart as shown in the video.

  11. Bake

    Bake at 175 degrees for 40 minutes.

Buckwheat Brisée with Mushrooms, Potatoes and Scamorza by @cakeofgina_

2h10

8 servings

🌾

250 g

Buckwheat flour

🌾

250 g

00 flour

🧈

250 g

Butter

💧

130 ml

Water

🧂

Salt

🫙

Turmeric

🌿

Sage leaves

🥔

Potatoes

🧀

Scamorza

🥚

1

Egg

⚫

Pepper

🍄

Mushrooms

🫒

Olive oil

🧅

Shallot

Preparation Steps

  1. Step 1/11

    Rub the buckwheat flour and 00 flour with the cold butter to form a sandy texture.

    🌾Buckwheat flour
    🌾00 flour
    🧈Butter
    🥣Mixing bowl

  2. Step 2/11

    Add the cold water and salt, with an optional pinch of turmeric, to the flour and butter mixture.

    💧Water
    🧂Salt
    🫙Turmeric
    🥣Mixing bowl

  3. Step 3/11

    Form a dough ball and let it rest in the fridge for one hour.

  4. Step 4/11

    Butter the ring to help the sage leaves stick to it.

    🧈Butter
    🌿Sage leaves
    Tart ring/mold

  5. Step 5/11

    Line the mold with the dough at a thickness of 3mm, pressing the sage leaves against the sides.

    🌿Sage leaves
    Tart ring/mold
    🥖Rolling pin

  6. Step 6/11

    Leave the lined mold in the freezer.

    Tart ring/mold

  7. Step 7/11

    Blanch the potatoes and pass them through a potato masher.

    🥔Potatoes
    🥔Potato masher

  8. Step 8/11

    Add the grated scamorza, egg, salt and pepper to the mashed potatoes.

    🧀Scamorza
    🥚Egg
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl

  9. Step 9/11

    Sauté the mushrooms in a pan with olive oil and shallot, seasoned with salt and pepper.

    🍄Mushrooms
    🫒Olive oil
    🧅Shallot
    🧂Salt
    ⚫Pepper
    🍳Pan
    🔪Knife
    🪵Cutting board

  10. Step 10/11

    Decorate the surface of the tart as shown in the video.

    Tart ring/mold

  11. Step 11/11

    Bake at 175 degrees for 40 minutes.

Composition

Ingredients

Types

Grains, Dairy, Liquid, Spices, Herbs, Vegetables, Eggs, Oils

Ingredients

Buckwheat flour, 00 flour, Butter, Water, Salt, Turmeric, Sage leaves, Potatoes, Scamorza, Egg, Pepper, Mushrooms, Olive oil, Shallot

Notes

Buckwheat flour (for the brisée pastry), Butter (cold, for the brisée pastry), Water (cold, for the brisée pastry), Salt (to taste, for the brisée pastry, for the filling), Turmeric (optional, for the brisée pastry), Sage leaves (to decorate the inside of the ring/tin, amount not given), Potatoes (blanched, for the filling, amount not given), Scamorza (grated, added to the potato mash, amount not given), Egg (added to the potato mash), Pepper (to taste, for the filling), Mushrooms (any preferred variety, sautéed, amount not given), Olive oil (for sautéing the mushrooms and shallot), Shallot (for sautéing with the mushrooms)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Nut-Free, soy-free, Sugar-Free, Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 35g, Fat: 26g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 1.8mg, Potassium: 400mg, Sodium: 380mg, Magnesium: 40mg

Vitamins

Vitamin A: 150mcg, Vitamin B6: 0.3mg, Vitamin C: 8mg, Vitamin K: 15mcg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

40 minutes

Overall

2 hours 10 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Potato masher, Tart ring/mold, Rolling pin, Pan, Knife, Cutting board

Appliances

Refrigerator, Freezer, Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Flaky, Creamy, Crumbly

Flavors

Savory, Earthy, Herbaceous, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,reheat in oven before serving), freezer : 1 month (wrap tightly or store in an airtight container,thaw in fridge before reheating), room temperature : 2 hours (do not leave out longer due to egg and cheese filling)