Mushroom and cranberry tart
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|
|200 g||crème fraîche|
|50 ml||whipping cream|
|butter for greasing|
|flour for work surface|
|vegetable oil for frying|
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
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.
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
Place dough in plastic wrap, transfer to refrigerator, and let rest for approx. 30 min.
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
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
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
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
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.