Lorraine Tart
Dough and Filling — a Zeelandia recipe in 2 components. Uses Mushroom Filling 5 kg (Zeelandia).
- baking temperature (pre-bake of dough case)
- 200 °C
- baking time (pre-bake of dough case)
- 15-20 min
- baking temperature (filled tart)
- 200 °C
- baking time (filled tart)
- 25 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Wheat flour type 550 | 100 kg |
| Margarine (80% fat) | 75 kg |
| Salt | 2 kg |
| Eggs | 15 kg |
| Water | 7.5 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Mushroom Filling 5 kg (Zeelandia) | 80 kg |
| Bacon | 80 kg |
| Onion | 20 kg |
| Cream 18% | 160 l |
| Eggs | 160 kg |
| Salt | 0.4 kg |
| White pepper | 0.4 kg |
| Nutmeg | 0.4 kg |
| Yellow cheese | 60 kg |
Method
- Dough
Aerate the margarine together with the salt, add the water and eggs, and towards the end of mixing add the flour gradually and mix until the ingredients are well combined. Chill the finished dough in the refrigerator.
- Filling
Cut the bacon, mushrooms and onion and fry lightly. Mix the eggs and cream, add the spices.
Assembly: line the base and sides of a tart tin with the dough, prick it, and put it into an oven at 200°C for 15-20 minutes.
Spread the bacon, mushroom and onion filling in equal proportions onto the pre-baked dough, then pour over the egg and cream mixture, add grated yellow cheese and bake at 200°C for about 25 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.