Saltcod tart with shitake mushrooms/Tarte de bacalhau e cogumelos shitake

Saltcode tart with shitake mushrooms
Tarte de bacalhau e cogumelos shitake

300 gr of good quality short crust pastry
4 slices of saltcod (previously soaked in water)
3 shredded carrots
1 small onion, chopped
2 cloves of garlic, chopped
200 gr of shitake mushrooms, chopped
1 bay leaf
5 egg whites
salt & pepper

Preparation

Pre-heat the oven at 190 ºC.

Roll the pastry out on a floured flat surface.

Grease a tart case (of approx 23cm diameter) with unsalted butter and dust with flour. Cover the inside of the case with the pastry and bake blind for 15 minutes till it is golden.

Meanwhile, in a pan place heat the  olive  oil and fry in it, the chopped onion, the garlic and add the bay leaf. Mix well and add the shredded carrot and the chopped mushrooms. Let it cook slowly for 5 minutes. Add the cod and continue cooking for another 5 minutes. Remove from the heat and let it rest.

Whisk the eggs white till they form soft peaks. Fold them in the cod mixture and transfer it all inside the tart case. Bake in the oven for 25-30 minutes till it has risen and is golden.

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