MUSHROOM AND SWEET POTATO PIE
An ideal tarte to enjoy the best foods of autumn.
Preparation
- Clean the mushrooms and sauté them in a pan with a clove of garlic for 9-10 minutes. Season with salt and pepper and mix with the Super Chill Cokare sachet. Reserve.
- Blanch the broccoli florets for 8 minutes. drain.
- Roll out the dough on a round baking pan. Prick it lightly with a fork so that it does not rise and bake at 180 º until it just begins to brown.
- Peel and cut very thin slices of sweet potato, add the red onion cut into thin julienne strips and spread over the cooked dough, spread the broccoli and mushrooms.
- Brush with oil, sprinkle with a pinch of oregano, season with salt and pepper and bake again at 175ºC until the sweet potato is ready.
