Esentialist
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Mushroom Tart

Mushroom Tart

Ingredients

  • 400g mushrooms
  • 1 pot crème fraîche
  • 1 Tbsp. flour
  • Gruyère
  • Chive & tarragon
  • Garlic
  • Salt & pepper

Directions

Step by Step

  1. Cut the mushrooms into strips and fry them in oil. They must have lost a lot of water before being "crusted".
  2. Halfway through cooking, add a clove of garlic, crumbled.
  3. Meanwhile, spread the dough in a pie dish, prick it and pre-bake it for ten minutes.
  4. When the mushrooms are cooked, add salt, pepper, chives and tarragon. Stir well.
  5. Sprinkle the mushrooms (still on the heat) with the flour, and mix well.
  6. Pour in the fresh cream and stir well. The fresh cream will thicken, turn off the heat. The result is an unattractive coarse mixture, but it will work out.
  7. Pour the preparation into the bottom of the dough, sprinkle with gruyère and bake at 392 degrees for 15 to 20 minutes. The shortcrust pastry should be just golden.