Chanterelle Gruyère tart

Based on 22 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“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 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
350 g chanterelle mushrooms
150 g shredded Gruyère cheese
1 sheet puff pastry
red onion
6 sprigs thyme
lemon
egg yolk
2 tbsp butter
100 g crème fraîche
eggs
salt
pepper
Metric
Imperial

Utensils

  • 2 ovens
  • knife
  • cutting board
  • fine grater
  • pie dish
  • bowl (small)
  • pastry brush
  • frying pan
  • cooking spoon
  • bowl (large)

Nutrition per serving

Cal
645
Protein
20 g
Fat
52 g
Carb
22 g
  • Step 1/4

    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.
    • 350 g chanterelle mushrooms
    • red onion
    • 6 sprigs thyme
    • 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

    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.
    • 1 sheet puff pastry
    • 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

    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.
    • 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

    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!
    • 150 g shredded Gruyère cheese
    • 100 g crème fraîche
    • 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!