Chanterelle Gruyère tart
"You can definitely make this tart with other mushrooms if you can’t find chanterelles or they’re not in season. To go with it, try a crisp, fresh salad. Leftovers can be enjoyed cool or at room temperature the next day and will taste just as good!"
Difficulty
Easy 👌Ingredients
Utensils
2 ovens, knife, cutting board, fine grater, pie dish, bowl (small), pastry brush, frying pan, cooking spoon, bowl (large)
How-To Videos
How to clean mushrooms
How to cut an onion
Homemade crème fraîche
How to separate eggs
Nutrition per serving
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!
