Tarte aux champignons – mushroom and cheese tart Recipe
A savory French tart on a shortcrust base, filled with a creamy egg-and-cream mixture packed with mushrooms and cheese. It’s a great way to turn a few simple ingredients into something that looks like it came from a small Parisian pâtisserie. Like quiche, this tart tastes great both warm and cold, making it ideal for a work lunch or a picnic.
Prep Time
30 min
Cook Time
40 min
Total Time
70 min
Servings
6
Ingredients
- wheat flour type 450–550 - 220 g
- butter cold, straight from the fridge - 120 g
- egg 1 for the dough, 3 for the filling - 4 piece
- water very cold - 2 tablespoon
- button mushrooms sliced thinly - 400 g
- onion finely diced - 1 piece
- 30% cream - 200 ml
- yellow cheese grated, e.g. Gruyère or Emmental - 120 g
- oil for frying the mushrooms - 1 tablespoon
- butter for frying the onion - 10 g
- nutmeg grated, optional - 0.25 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
button mushrooms
Preparation
- Put the flour and a pinch of salt into a bowl. Add the cold butter cut into small cubes and rub it into the flour with your fingertips until you get crumbs resembling wet sand.
- Add 1 egg and 2 tablespoons of very cold water. Quickly bring the dough together just until combined, form into a flattened disc, wrap in cling film and chill in the fridge for at least 20 minutes.
- Meanwhile, heat the oil and butter in a pan. Add the onion and fry for 3–5 minutes over medium heat until soft and slightly translucent, without browning.
- Add the mushrooms, increase the heat and fry for 8–10 minutes until they release their liquid and most of it evaporates. Season with salt and pepper and set aside to cool slightly.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a 24 cm tart tin with butter.
- Roll out the chilled dough on a lightly floured surface into a circle larger than the tin. Transfer it to the tin, press into the base and sides and trim any excess dough. Prick the base several times with a fork.
- Place baking paper on top of the dough, fill with dried beans, rice or ceramic baking beads and blind-bake for 12 minutes. Then remove the paper and weights and bake for another 5 minutes, until the base is lightly golden.
- In a bowl, whisk 3 eggs with the cream, then add the grated cheese, nutmeg, a pinch of salt and pepper. Mix, then fold in the cooled mushrooms and onion and combine well.
- Pour the filling onto the pre-baked crust and smooth the surface. Bake for 20–25 minutes at 180–190°C, until the filling is set and the top is lightly golden. After removing from the oven, let the tart rest for 10 minutes to make slicing easier.
- Serve warm or at room temperature, cut into wedges.
Storage
In fridge:
3 days
Freezing:
Yes
Leftover tart keeps well in the fridge for up to 3 days. Reheat slices briefly in the oven or a dry pan to crisp up the crust, or eat cold as an easy packed lunch.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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