This is an easy and quick recipe to make when you have both eggs and cheese in the fridge which you need to consume quickly.
The fresh mushrooms, which are cooked with garlic, are a delicious combining ingredients for melting cheesy core of the pie.
I hope you will enjoy this pie as much as I did! 🙂
Ingredients
- 250 gpuff pastry
- 150 gItalian provola cheese (or another melting cheese)
- 100 ggrated Parmesan cheese
- 4eggs
- 2 clovesgarlic
- 1 bouquetparsley
- 1/2 teaspoonground black pepper
- 1 pinchtable salt
- 1yolk (for the egg-wash)
- 1 spoonsesame seeds
Preparation
– grease a 22 cm rounded baking tray and fold it with the puff pastry;
– chop the garlic and put it onto a hot fry pan with a little extra virgin olive oil;
– when the oil starts to fry, add the sliced mushrooms, the pinch of salt and the chopped parsley;
– as soon as the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated;
– beat the eggs in a separate bowl;
– add the grated Parmesan cheese, the ground pepper and whisk well;
– add the Provolone cheese, chopped in small cubes, and mix well;
– add the mushrooms;
– pour the thus obtained filling onto the pastry;
– flip the edges of the pastry inward, and brush them with the egg-wash;
– top the brushed edges with sesame seeds;
– bake at 180 degrees for about 40 minutes or till golden;
