Defrost the dough. Roll out the sheets a little. Use to line tartlet molds (12 cm dia., see above for number) or a tart springform pan, pulling up edges as you go. Prick the dough a few times with a fork. Bake at 200 degrees (convection oven 180 degrees /gas mark 3) for 10 minutes.
Remove peel from shallots, chop finely, clean mushrooms. Heat oil. Briefly sauté shallot in it. Add mushrooms and roast for about 5 minutes. Season with salt and pepper.
Stir sour cream and egg yolk. Chop parsley. Mix everything with the mushrooms, season repeatedly. Fill the mushrooms into the molds. Bake at the same heat for about 20 minutes.
Cholesterol : 70 mg
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