Mushroom Tart

Mushroom Tart - A Rustic Delight, Perfect for Any Occasion

Mushroom tart is a classic dish that enjoys popularity due to its simple yet savory combination. This recipe blends the crunchy texture of the flaky pastry with a creamy and aromatic filling, offering a culinary treat that can be served hot or cold. Over time, the tart has been appreciated in various cuisines, being adapted into countless variations. Today, I will present a detailed recipe that will help you achieve a perfect mushroom tart, ready to impress family and friends.

Preparation time: 30 minutes
Baking time: 55-60 minutes
Total time: 1 hour and 30 minutes
Number of servings: 8

Ingredients

For the pastry:
- 300 g flour
- 125 g butter or margarine (ideally at room temperature)
- 1 pinch of salt
- 3-4 tablespoons cold water

For the filling:
- 500 g fresh mushrooms (choose quality mushrooms, such as champignon or forest mushrooms, for an intense flavor)
- 200 g sour cream (preferably full-fat sour cream for a richer taste)
- 200 g grated cheese (you can use cow cheese or sheep cheese)
- 4 eggs
- 1-2 tablespoons olive oil (for a subtle flavor)
- 1 red bell pepper (for a contrast of color and taste)
- a few green onions (for freshness)
- salt and pepper to taste

Step by step

1. Preparing the pastry:
Start by preparing the pastry, as it needs to chill to firm up. In a large bowl, combine the flour with the salt. Add the butter cut into cubes and, using your fingertips, mix until the mixture resembles fine crumbs. This process is called 'sablage' and is essential for achieving a flaky pastry.

Gradually add the cold water, one tablespoon at a time, mixing until the dough begins to come together. If it is too crumbly, you can add 1-2 more tablespoons of cold water. Form a ball from the dough, wrap it in plastic wrap, and refrigerate for 30-60 minutes, or, if you have time, even overnight.

2. Pre-baking the pastry:
Once the pastry has chilled, preheat the oven to 180°C (moderate heat). Take a tart pan with removable edges and lightly grease it with butter or oil. Roll out the pastry on a floured surface until it reaches a thickness of about 0.5 cm. Place it in the prepared pan, making sure to cover the edges well.

To prevent air bubbles from forming, cover the pastry with parchment paper and fill the pan with beans or a baking weight. Bake the pastry for 15 minutes, then remove it from the oven and take out the paper and beans. Allow it to cool slightly.

3. Preparing the mushroom filling:
In a large skillet over medium heat, add the olive oil and sliced mushrooms. Sauté for 10-15 minutes until they soften and release their juices. The mushrooms are ready when they turn golden and the juice has evaporated almost completely.

4. Combining the ingredients:
In a separate bowl, beat the eggs with the sour cream, salt, and pepper. Ensure that the ingredients are well incorporated to achieve a smooth filling. Add the grated cheese and mix again.

5. Assembling the tart:
Remove the pastry from the oven and place ¾ of the mushrooms over the tart base. Pour the sour cream and egg mixture evenly over it. Then, add the remaining mushrooms, slices of bell pepper, and green onion rings for added color and flavor.

6. Final baking:
Put the tart in the oven for 35-40 minutes, or until the filling is set and has a nice golden color.

7. Serving:
Let the tart cool for a few minutes before slicing. It can be served warm, but it is also delicious cold, making it perfect for a picnic or a gathering with friends.

Useful tips:
- If you want to add a touch of freshness, you can sprinkle some fresh herbs, such as parsley or dill, on top before serving.
- Instead of mushrooms, you can experiment with other vegetables, such as spinach or zucchini, to vary the flavor.
- The mushroom tart pairs excellently with a fresh green salad and a glass of dry white wine.

Nutritional benefits:
This tart is a good source of protein and healthy fats due to the eggs and sour cream, while mushrooms are rich in B vitamins, D, and antioxidants. Whole grain flour, if used, adds fiber and essential micronutrients.

Frequently asked questions:
1. Can I use canned mushrooms?
- While it is recommended to use fresh mushrooms for better flavor, you can use canned mushrooms. Just make sure to drain them well to avoid excess water in the tart.

2. Can I make the tart in advance?
- Absolutely! The tart can be prepared a day ahead, and the flavor gets even better as the ingredients meld together.

3. How can I adapt the recipe to be vegetarian?
- This recipe is already vegetarian, but if you want to make it vegan, you can replace the eggs with a mixture of ground flaxseeds with water and the sour cream with a plant-based alternative.

Now that you have all the necessary information, it’s time to start cooking! The mushroom tart is a versatile and delicious dish, perfect for any time of the day. Enjoy!