Tuesday, March 24, 2015

Recipe: Mushroom Tart

Mushroom tart, quick and easy recipe,
Technically, this is a part recipe, part Tiny Tales from Paris post. There's no denying that the French do their tarts well and value the importance of a good pâte. That is, it needs to be perfectly crisp and buttery. I had my fair share of outstanding tarts while in France, both savoury and sweet, so as a souvenir, it was a no brainer that I decided to pick up a cookbook full of tart recipes, found in a  meticulously curated design bookshop called 'Artazart' in Canal St. Martin. 

Translating the recipe for a Mushroom Tart from French proved a potential health and safety hazard; I have had a good deal of kitchen disasters in the past as it is! To my surprise though, the recipe was easy to follow and the tart even easier to put together. The only time consuming aspect is the pastry, and you can just use store bought if you prefer (I highly recommend making it yourself though. You really notice the difference in quality!). All in all, the process of making this tart was a lot of fun, and the result is the ultimate in comfort food, especially if you're a mushroom fiend like me. 

Recipe adapted from espèces de tartes! by Seymourina Cruse and Carole Chaix
Pastry ingredients (to fit a tart pan 28 cm in diameter):
150g grams plain flour
A pinch of salt
75g butter, room temperature and cut into little cubes
1/2 cup water
1. Mix the flour, salt and the butter together, pressing and rubbing the mixture with the palms of your hands.
2. Add the water. (I didn't end up using the full 1/2 cup, just add enough to form a ball of dough). Knead the pastry and then assemble it into a ball.
3. On a floured surface, knead the dough with the palms of your hands 2 or three times so that the dough becomes smooth and homogeneous. 
4. Assemble the pastry into a ball and place it in the fridge for up to 2 hours before using.
5. Once ready to use, roll out the dough and place into a tart pan. Blind bake with baking beans for 15-20 minutes in a 180 degrees oven, or until the pastry is golden. Remove from oven and put aside until you are ready to add the filling.

200g mushrooms, sliced
Assortment of herbs (I used thyme)
Juice half a lemon
30g butter
30g flour
1 egg
100g cheese (cheddar is fine)
1 cup milk
1. Place the mushrooms into a frying pan and season to your taste with oil, herbs and lemon juice.
2. Once cooked, reserve the cooking juices.
3. Melt the butter with the flour, and season with salt and pepper
4. Add the cooking juices to the butter and flour mixture along with the milk
5. Cook until the mixture thickens, stirring occasionally.
6. Take the mixture off the heat. Add the egg, cheese and mushrooms. Make sure to stir in between each addition
7. Pour the filling into the pastry shell and cook in a 180 degrees oven for 30 minutes, or until a skewer inserted into the tart comes out clean.

Mimmi said...

This sounds delicious! You've got such a lovely blog, by the way :) Your Paris posts make me really want to go back.

xx Mimmi, Muted Mornings

Carina Maree said...

Thank you Mimmi!

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