Mushrooms, cheese and parsley
Generously garnished with mushrooms, boletes, porcini mushrooms, this version is perfect for gourmets and will appeal to mushroom lovers
Ingredients
INGREDIENTS: Wheat flour, mushroom mix 19% (button mushrooms, boletuses, ceps, Pholiota, shiitake (contains sulphite), lactarius), water, quark 13%, cream 13%, grated cheese, (cheese, anticaking agent: starches of corn and potato), rapeseed oil, whole milk powder, modified starches of corn and potato, salt, garlic, parsley, pepper, malted wheat flour, flour treatment agent: L-cysteine, pork gelatin.
May contain : crustacean, fish, mollusc, mustard, egg.
List of ingredients provided for information only. Only the list of ingredients provided on the product packaging is admissible. Please take notice before consumption, especially in case of allergies.
Storage & cooking instructions
STORAGE:
freezer compartment (-6°C): 3 days. Freezer compartment or at -18°C: see expiry date on the side of the packaging.
DO NOT REFREEZE AFTER DEFROSTING .
PREPARATION
Preheat the fan oven at 250°C for 10 minutes. Remove the frozen tart from the packaging and place it directly on the rack in the middle of the oven. Bake for about 8-12 minutes. Keep a close eye on it in the oven. The cooking time may vary according to the type of oven. The tart is ready when the pastry is firm and the edges have started to brown. Serve immediately.
Average nutritional values
per 100g
Description
An absolute French classic originating from the Alsace region, the tarte fine is traditionally served for sharing. Its delicious mix of cream and fromage blanc cheese together with its mushroom filling offer flavorsome forest tastes. No need for defrosting just pop it in the oven for 8 to 12 minutes and voilà!
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