Mushroom and cranberry tart
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
