1. Place all the ingredients, except the flour, in a bowl and mix until well combined. 2. Add the sifted flour and knead until all the ingredients are well combined. It is important not to overwork the dough. 3. Roll out to 2 cm thick and bake at 200 ºC with a weight on the dough to prevent it from rising for 10 minutes.

1. Chop the onion and leek into fine julienne strips. Garlic in small cubes. 2. In a frying pan, add a little olive oil and add the garlic, onion and leek in that order, along with the salt, until they are very well poached. 3. Once poached, remove them and let them cool. In the same frying pan we used before, add a little olive oil and the mushrooms cut in thin julienne strips until they are cooked over medium-low heat. Leave to cool. 4. When the mushrooms are cold, in a bowl mix the egg with the Quescrem con Rulo de Cabra, using a blender. When it is well integrated, add the pepper, mushrooms, onion, leek and garlic, mixing with a spoon.

Fill the shortcrust pastry base with the mixture and bake at 190 ºC for 20 minutes.