Chanterelle Gruyère tart
Difficulty
Easy 👌Ingredients
| 350 g | chanterelle mushrooms |
| 150 g | shredded Gruyère cheese |
| 1 sheet | puff pastry |
| 1 | red onion |
| 6 sprigs | thyme |
| 1 | lemon |
| 1 | egg yolk |
| 2 tbsp | butter |
| 100 g | crème fraîche |
| 2 | eggs |
| salt | |
| pepper |
Utensils
- 2 ovens
- knife
- cutting board
- fine grater
- pie dish
- bowl (small)
- pastry brush
- frying pan
- cooking spoon
- bowl (large)
Nutrition per serving
645
20 g
52 g
22 g
Step 1/4
- 350 g chanterelle mushrooms
- 1 red onion
- 6 sprigs thyme
- 1 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
- 1 sheet puff pastry
- 1 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
- 2 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
- 150 g shredded Gruyère cheese
- 100 g crème fraîche
- 2 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!
in Berlin