FLAN HAM AND MUSHROOMS

 

sformato_prosciutto_e_funghi_senza_glutine copia

This flan ham and mushrooms gluten and dairy-free is my review of a recipe of French cuisine.
The dough is very similar to choux pastry.
It can be served as an appetizer, main course or a main course accompanied by cooked and raw vegetables.

Serves 4 patties from 10 cm diameter.

      • 250 ml water
      • 45 g extra virgin olive oil
      • 105 g brown rice flour
      • 25 g starch
      • 200 g eggs
      • 5 g salt

Ingredients for the filling:

      • 125 g portobello mushrooms
      • 1 shallot
      • 125 g ham, chopped
      • 1/2 tomato peeled seeded and chopped
      • 1 teaspoon mustard poor
      • 10 fresh basil leaves
      • 1 tablespoon extra virgin olive oil

How to prepare the flan

Preheat oven to 210 ° C.

Grease the baking molds.

For the filling:

Heat the oil in a saucepan and sauté the shallots for 1 minute.

Add the mushrooms and cook until they are soft and the cooking liquid will be absorbed.

Off the heat, add the ham, tomato, basil and mustard.

For the dough:

bring to boil water in a nonstick pan with oil and salt.

Lift the pot from the heat and add the rice flour and starch.

Stir well to mix well, and allow to cool.

Stir in one egg at a time, mixing well, add the next egg when those added will be fully incorporated in the dough.

Spread the mixture on the bottom and edges of the molds that you have decided to use.

Pour the filling over the dough and put in the oven at 210 ° C for 30 minutes, then lower the temperature to 180 ° C for another 10-15 minutes, until the pastry is puffed and golden brown.

I made the pie cool and added diced raw tomatoes over the filling.

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