1 ½ spoon of Velor Powder Milk, dissolved in ½ cup of Water
½ cup of Cooking Cream
Salt and Black Pepper to taste
Mix the flour, cornmeal, salt and sugar using the Kenwood food processor until the mixture is blended. Afterwards, add the butter and continue to mix at medium speed for 5 minutes until the mixture turns into crumbs. Gradually pour the water in order to incorporate the dough without overmixing it.Wrap the dough in nylon sheet, squeeze it a bit and then refrigerate it for at least an hour to a full day.
Heat the oven at 180o
Thin down the first tart dough to about ½ cm thickness on lightly floured surface. Place it on a 25-cm diameter tart pan with a removable base; with cutting the extra edges. Form the sides of the sheet by gently pressing down the dough according to the mold’s shape. Place parchment paper over the dough and fill it with (rice, lentils or beans). Bake for 30 – 40 minutes until it turns golden; then take it out of the oven and let it cool.
To Prepare the Filling:
Heat the olive oil in a large skillet over medium heat; then add the mushrooms and stir for 5 minutes until their juice dries out. Afterwards, add the onion and garlic cloves; stirring constantly for 10 minutes until they become tender and wilt. Add the corn and dill or chives; stir the mixture slightly for a couple of minutes, and then take it off the heat.
Add the eggs, milk, cream, salt and black pepper in a deep bowl. Afterwards, add the mushroom mixture to the egg mixture and mix them together; then pour them in the baked mold. Bake the tart for 25 minutes until the filling is cooked from the middle and becomes incorporated. Take it out of the oven; then leave it to cool a bit, and serve.