I went around three forests and cooked a delicious dinner with what I had gathered. Tomato tart

16.06.2024, Truskavets, Lviv region, Ukraine
Mushrooms and plants from the video:
amanita rubescens (0:43, 2:01, 2:44, 4:58)
Pseudohydnum gelatinosum (1:11)
russula (2:25, 4:43)
chanterelle (craterellus cibarius) (4:13)
nettle/ urtica dioica (6:15)
This time I'm making a tomato tart with mushrooms (as for me, it's much tastier than regular pizza).
For the dough: flour - 250 g, salt - a pinch, butter - 60 g, eggs - 1 pc, cold water - 40-50 g. For the sauce: mustard - 3 tsp, dried basil - 1 tsp, honey - 1.5 tsp, vegetable oil - 1 tbsp, pinch of salt. For the filling: tomatoes - 500-600 g, nettles - 20 g, mushrooms - 150 g, cheese - 70-100 g. For marinating mushrooms: garlic - 2 cloves, oil - 1 tsp, dried basil - 1 tsp, ground black pepper, salt.
Plombir custard: sour cream (20%) - 300-350 g, eggs - 2 pcs, sugar - 130 g, vanilla sugar - 10 g, flour - 2 tbsp. Stir everything well with a whisk, put on medium heat (or water bath). Stirring constantly, cook until thickened (7-10 minutes, usually until the first bubbles).Cool the cream, you can add up to 100 g of butter at room temperature, stirring the cream into the butter a little. But I don't add butter when making a dessert with berries.
Enjoy your viewing!
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