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Recipe for Autumnal pie with black tapenade
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Difficulty :
Preparation time : 10 min
Cooking time : 20 min
Ingredients
For 4 to 6 people:- 1 jar of black Tapenade 110g Jean Martin
- 2 shortcrust pasta
- 2 egg yolks
- 200g fresh spinach
- 3 tablespoons of crème fraîche
- 1 onion
- 1 clove of garlic
- 10 button mushrooms and brown mushrooms
- 1 teaspoon of paprika
- Salt and pepper
Recipe
Preheat the oven to 200°C.
Chop the onion and garlic. Brown in a pan with a drizzle of olive oil.
Add the spinach. Salt, pepper and add the paprika.
Brown and add the cream, reduce the heat and cook for a few moments. To book.
Make thin slices of mushrooms
Spread the 2 doughs.
Place one of them on a baking tray covered with parchment paper.
Spread with tapenade and arrange the mushrooms. Then add the spinach mixture.
Close with the second dough.
Mix the egg yolks and brush the pie with them.
Bake for 20 minutes.
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