- 30 min
Tart with mushrooms, Nonno Nanni lactose free Robiola and walnuts
1 pack of ready-made short-crust pastry
A pack of Nonno Nanni lactose free Robiola
100g of walnut pesto
A handful of shelled walnuts
300g of Porcini or button mushrooms
One clove of garlic
Nonno Nanni Lactose Free Robiola is a fresh, tasty cheese designed to meet the needs of those who are lactose intolerant.
Preheat oven to 180°C.
Roll out the short-crust pastry and cut into 4 discs for the tarts.
Cover the moulds with grease proof paper, arrange the discs in the moulds, piercing the bottom of the pastry and fill them with dried beans.
Bake for 10 minutes.
Clean and finely slice the mushrooms then fry them in a pan with a little oil and garlic clove.
Remove the tarts from the oven, fill them with the walnut pesto, mushrooms, a few walnut kernels and return to the oven for another 5 minutes.
Remove them from the oven, decorate with quenelle of Nonno Nanni lactose free Robiola and serve immediately.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola