Foraged Chantarelle Mushroom Tart
Indulge in the captivating flavours of the British countryside with our unique recipe for a Chantarelle Mushroom Tart.
This delightful dish celebrates the bountiful treasures that can be foraged right here in the United Kingdom. Join us on a culinary adventure as we combine the earthy, golden-hued chantarelle mushrooms with a few carefully selected ingredients to create a tart that embodies the essence of the wild.
Get ready to savour the flavours of nature, expertly crafted into a delightful pastry.
- 200 grams all-purpose flour
- 100 grams cold unsalted butter (diced)
- 1/2 teaspoon salt
- 4 tablespoons ice-cold water
- 300 grams fresh chantarelle mushrooms (cleaned and roughly chopped)
- 1 small onion (finely diced)
- 2 cloves of garlic (minced)
- 2 tablespoons olive oil
- 100 grams crème fraîche or sour cream
- 2 large eggs
- 50 grams grated Parmesan cheese
- salt and pepper (to taste)
- A handful of fresh thyme leaves
- A few sprigs of fresh rosemary
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine the flour and salt for the tart crust.
Add the cold diced butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together.
Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes.
Meanwhile, in a large skillet, heat the olive oil over medium heat.
Add the diced onion and minced garlic, sautéing until translucent and fragrant.
Add the chantarelle mushrooms and cook until they release their moisture and become golden brown.
Remove from heat and set aside.
Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the pan, trimming any excess.
Prick the base with a fork and blind-bake the crust for 10 minutes.
In a separate bowl, whisk together the crème fraîche (or sour cream) and eggs.
Season with salt and pepper, then stir in the grated Parmesan cheese.
Spread the cooked chantarelle mushrooms evenly over the partially baked tart crust.
Pour the crème fraîche mixture on top.
Bake the tart in the preheated oven for 20-25 minutes or until the filling is set and golden brown.
Remove the tart from the oven and let it cool slightly.
Garnish with fresh thyme leaves and rosemary sprigs.
Serve warm or at room temperature, allowing the rich flavours of the foraged chantarelle mushrooms to take centre stage.
Enjoy this delectable Chantarelle Mushroom Tart, a testament to the abundant natural ingredients found in the enchanting landscapes of the United Kingdom.
If you have made this Chantarelle Mushroom Tart before please rate it and let us know how it went.