Mushroom Tatin
Mushroom Tatin
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  • 1 cup (250 ml) unbleached all-purpose flour
  • A pinch of salt
  • 1/3 cup (75 ml) cold unsalted butter, diced
  • 1/4 cup (60 ml) sour cream or plain yogurt
  • Preparation
  • In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the sour cream and pulse again until the dough just begins to form. Add water if needed. Remove the dough from the food processor and form into a disk with your hands. Cover the dough in plastic wrap and refrigerate for 30 minutes.
  • With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  • Description
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