Chanterelle Gruyère tart

Step 1/4

• 175 g chanterelle mushrooms
• ½ red onion
• 3 sprigs thyme
• ½ lemon

• oven
• knife
• cutting board
• fine grater

Preheat oven to 200°C/390°F. Clean chanterelles. Peel the onion and cut into rings. Pluck fresh thyme leaves from sprigs and set aside. Zest lemon.

Step 2/4

• ½ sheet puff pastry sheet
• ½ egg yolk

• pie dish
• bowl (small)
• pastry brush

Line a pie dish with the puff pastry and prick all over with a fork. Beat the egg yolk and coat the puff pastry with it. Bake at 200°C/390°F for approx. 10 min.

Step 3/4

• 1 tbsp butter
• salt
• pepper

• frying pan
• cooking spoon

In the meantime, add butter to a frying pan over medium-high heat. Add chanterelle mushrooms and fry vigorously for approx. 8 min. Add onion, season with salt and pepper, and sauté until onion is tender, then remove from heat.

Step 4/4

• 75 g shredded Gruyère cheese
• 50 g crème fraîche
• 1 eggs
• salt
• pepper

• bowl (large)
• oven

Combine shredded Gruyère, crème fraîche, lemon zest, and whole eggs in a bowl. Season with salt and pepper and add thyme leaves. Spread the baked puff pastry with the Gruyère mixture, add chanterelles on top, and bake at 200°C/390°F for approx. 10 min., or until golden brown and cooked through. Enjoy!

Enjoy your meal!