Open tart with kandaifi, mushrooms and Premium Graviera with Oregano

INGREDIENTS

200gr kandaifi

150gr butter

300gr white & portobello mushrooms

240gr Premium Graviera with Oregano Kalogeraki grated

1 spoonfull butter

2 spoonfulls olive oil

1 garlic clove

a few fresh oregano leaves

salt, pepper

1 cup white wine

2 spoonfulls butter

2 spoonfulls flour for all purposes

350ml full fat milk lukewarm

1 egg

 

IMPLEMENTATION

 In a pan add the olive oil, garlic clove (whole because we will take it off), mushrooms in portions gradually cut in fine slices and in high temperature saute very well until they get a nice color (do not stir continuously), Then add salt and pepper, the wine and let it cook for about 3-4' more. When ready add the oregano and stir, Take off the garlic clove, set aside fire and let it cool.

On a greaseproof paper put a round plate around 26-28cm and cut the paper at its size (so you have a round). Turn around the grease proof paper and inside open the 2/3 of kandaifi. The rest of it put it around the circle like a crown. Pour on kandaifi the lukewarm melted buter with a spoon everywhere.

Bake in 170C for 20' and set aside until you prepare the filling.

In a pan - medium heat - add the 2 spoonfulls of butter to melt then add flour and stir with a whisk continuously to bake the flour and become paste. Add gradually the milk and continue whisking. When the milk is absorbed and the mixture is smooth add the rest of the milk. Be carefull and continuoulsy whisk to avoid floundering. It is ready when it's completely smooth and creamy. Set aside heat, add 180gr of Graviera with Oregano Kalogeraki and the egg, whisk hard and quickly to avoid a baked egg. Add the mushrooms in the mixture and stir. Set aside in order to let it cool.

 As the mixture (graviera cream) is cold add it on the kandaifi we baked earlier (inside the cyrcled open tart we created).

Bake in 180C for about 20', take off the oven and springle with the rest of the grated graviera (allover) and bake for 10' more to let the graviera melt.

Serve hot with a few of fresh oregano leaves on top.