Mushroom and cranberry tart

I would have never thought that these ingredients go so well together. This is a really refined main dish, you don’t even miss the meat!

Difficulty: Medium

Time: 30 min. preparation time, 45 min. baking time

Nutrition: Calories ca 283 / Protein 6g / Carbohydr. 27g / Fat 17g

Ingredients (12 servings)

250 g	chanterelle mushrooms
200 g	porcini mushrooms
200 g	cranberries (dried)
200 g	all-purpose flour
125 g	butter
4	eggs
1	onion
2	green onions
0.25 bunch	chives
200 g	crème fraîche
50 ml	whipping cream
	salt
	pepper
	nutmeg
	butter for greasing
	flour for work surface
	vegetable oil for frying

Utensils

frying pan, oven, standing mixer or hand mixer with dough hooks, tart pan (ø 26 cm/10 inch), plastic wrap, fine grater, large bowl, pie weights or dried beans, parchment paper, cooking spoon, cutting board, knife, rolling pin

Wine Tip

Chasselas, Switzerland
A Swiss Chasselas, with its moderate acidity and clean, mineral-driven palate is an ideal choice for this tart. The delicate fruit notes provide a nice contrast to the mushroom and underscore the cranberry.

Step 1

Add flour, butter, a pinch of salt, and a part of the eggs to a standing mixer. Knead until a smooth dough forms.

standing mixer or hand mixer with dough hooks

200 g all-purpose flour / 125 g butter / 1 egg / salt

Step 2

Place dough in plastic wrap, transfer to refrigerator, and let rest for approx. 30 min.

plastic wrap

Step 3

In the meantime, finely dice onion. Finely slice green onions and chives. Roughly chop cranberries. Clean and cube mushrooms.

cutting board, knife

1 onion / 2 green onions / 0.25 bunch chives / 200 g cranberries / 250 g chanterelle mushrooms / 200 g porcini mushrooms

Step 4

Preheat oven to 180°C/350°F. Heat some vegetable oil in a large frying pan and sauté onions until translucent. Add mushrooms and sauté for approx. 8 – 10 min. until any liquid has evaporated. Add cranberries and green onions to mixture, stir, and set aside.

frying pan, oven, cooking spoon

vegetable oil for frying

Step 5

Flour working surface and roll out dough. Transfer to a greased tart pan. Carefully place a sheet of parchment paper on the dough and fill with pie weights or dried beans. Blind bake in preheated oven at 180°C/350°F for approx. 8 – 10 min. Set aside.

pie weights or dried beans, parchment paper, tart pan, rolling pin

butter for greasing / flour for work surface

Step 6

Meanwhile, mix crème fraîche, whipping cream, chives and remaining eggs in a large bowl. Season with salt, pepper, and grated nutmeg.

fine grater, large bowl

200 g crème fraîche / 50 ml whipping cream / 3 eggs / salt / pepper / nutmeg

Step 7

Remove pie weights and parchment paper and fill dough with mushroom mixture. Pour sour cream mixture over mushrooms. Bake in preheated oven at 180°C/350°F for approx. 35 – 40 min.

oven