• Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 6

Appetizer, or – better – delicious appetizer. I created it for a dinner with friends and served on individual plates as a sort of triptych, presenting the tarts in three different shapes (obviously I had molds of various shapes and sizes available). The doses are for 6 people. Accompany them with a glass of excellent Barbera d’Asti


  • 2 ready -made shortcrust pastry packs
  • 200 gr robiola
  • chives
  • 6 yolks
  • 250 gr champignon mushrooms
  • 300 gr sausage


  1. Line small tart molds with the shortcrust pastry, cook them in white in a hot oven for no more than 5 – 6 minutes at 180 °. Remove from the oven and let them cool.
  2. Separately, mix the robiola with chopped chives (crumbled dry one is fine too).
  3. Crumble the sausage and put it in a pan with oil, pepper and salt.
  4. Clean the mushrooms with a small knife and put them in a pan with a drizzle of oil, salt and pepper and a drop of water, cooking them for about ten minutes over low heat.
  5. Remove the baskets of shortcrust pastry from the molds, fill them with the robiola mixture, adding the yolk to one, the mushrooms to another and the crumbled sausage to the last.
  6. Bake again at 200 ° and cook au gratin, making sure that the yolk does not become hard.

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