Add
the flour for the dough on a countertop seven, the butter in small pieces and
mix it with both hands until everything combines coarse and crumbly, uneven
mass.
Press
into the ground a trough, fill up the salt and 60 ml of cold water. First,
the liquid working under a portion of the flour-butter mixture, then squeeze
from outside to inside the dough rapidly Fromen to a lump and knead vigorously,
so that all the ingredients combine well. Wrapped
in foil 1 hours let it rest in the refrigerator.
Roll
out the dough 5 mm thick on a floured work surface. Add the form. Press
the edge with a ball of dough, cut off the excess edges with a knife.
The floor
several times cut with a Messe. The floor several times
with a fork. Insert
the baking paper and legumes and the soil at 220 ° C in a pre-heitzen oven bake
blind for 10 minutes.
Grate
the zucchini coarsely dressed, salt and let stand for 10 minutes. Clean the mushrooms,
cut into thick slices. 20
g melted butter and fry the mushrooms for 2 to 3 minutes, turning. In
a separate pan, melt the remaining butter and sauté the onion. Express
zucchini in a colander vigorously and mix with the onion.
Cream
cheese, cream, egg yolks and egg with a whisk until smooth and season with salt,
pepper and herbs. The
ground coat evenly with mustard, who interpret it mushrooms and sprinkle with
half the cheese. Then
distribute the zucchini and onion and mass bedekcne with the cream cheese
mixture. Sprinkle with remaining
cheese and garnish.