Wild garlic and mushroom tart

Name: Wild garlic and mushroom tart - Aura P.
Ingredients: 250 g fresh mushrooms; 2 bunches of ramsons; 400 g sour cream; 3 raw eggs; 3 boiled eggs; 300 g flour; 1 packet of baking powder; a few chives; a few leaves of fresh basil; 1 teaspoon of oregano (dried); salt and pepper to taste; 50 g grated cheese for sprinkling on top.

Appetizers - Wild garlic and mushroom tart by Aura P. - Recipia

Wild Garlic and Mushroom Tart I came to make this tart one day when I had some forgotten wild garlic in the fridge and a few mushrooms that were on the verge of going bad. I looked over a recipe from Lia Maria but made a few adjustments — instead of chicken, I used mushrooms and added some herbs I had on hand. The flour is mixed directly with the baking powder, and the rest follows naturally. It rose more than I expected while baking, but that wasn't a problem at all. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20-30 minutes Baking time: 1 hour Servings: 6-8 Difficulty: medium Recipe type: savory tart, appetizer Ingredients 250 g fresh mushrooms 2 bunches wild garlic 400 g sour cream 3 raw eggs 3 boiled eggs 300 g flour 1 packet baking powder a few chives a few fresh basil leaves 1 teaspoon dried oregano salt pepper 50 g grated cheese (for sprinkling on top) Instructions 1. I started by sifting the flour together with the baking powder. 2. I washed the mushrooms, cleaned them, and diced them into small cubes. I sautéed them in a pan with a little oil over medium heat until they softened and most of the moisture evaporated. 3. I whisked the 3 raw eggs with the sour cream, salt, and pepper until fully combined. 4. I peeled the boiled eggs and diced them. 5. I washed the wild garlic and placed it in a chopper along with the basil and chives. I chopped them as finely as possible. 6. In a large bowl, I added the sautéed mushrooms, diced boiled eggs, the chopped herb mixture, and oregano. I poured the beaten eggs with sour cream over them and mixed well. 7. Finally, I added the flour mixed with baking powder and combined everything. The resulting consistency is pourable but quite thick (similar to lava). 8. I prepared a round baking dish with a 20 cm diameter, greased it with butter, and lined it with parchment paper. I poured the entire mixture into the dish. 9. I placed it in the preheated oven at moderate heat for about an hour. After 50 minutes, I did the toothpick test and left it in a bit longer until it came out clean. 10. I let the tart cool in the dish, then carefully transferred it to a plate. 11. While the tart was still warm, I sprinkled grated cheese on top and let it melt. I only cut it after it had completely cooled to avoid crumbling. Why I Make This Recipe Often It's a practical savory tart when I have wild garlic or mushrooms that need to be used quickly. It works great for breakfast or as a snack, and it can be easily portioned for the next day. Tips and Variations Tips - If you want a thinner tart, use a larger baking dish; in a 20 cm dish, it comes out quite tall. - It's easier to cut once it has completely cooled; otherwise, it may crumble when portioning. - Any small blender or chopper works for chopping the herbs. - The sour cream can be any type, as long as it isn’t too watery. - Check for doneness in the center with a toothpick. Substitutions - Wild garlic can be replaced with young spinach or green onions, but the flavor will be different. - You can omit the basil and chives if you don't have them, but add fresh herbs instead (parsley, dill). - Instead of mushrooms, you can revert to boiled chicken cut into cubes, as in the original recipe. - The sour cream can be partially replaced with Greek yogurt, but the mixture will be slightly more liquid. Variations - You can add salty cheese (telemea or feta) directly into the batter for a more intense flavor. - It can be made with other combinations of mushrooms, not just champignon. - If you have an abundance of wild garlic, you can use 3-4 bunches — the tart will be more flavorful and vibrant green. Serving Ideas - It’s good cold or at room temperature. - It pairs well with a spring salad or as an appetizer on a brunch platter. - You can put thin slices in cold sandwiches. Frequently Asked Questions 1. Can I use only raw eggs, without boiled eggs? You can, but the final texture will be more uniform without the denser pieces from the boiled eggs. 2. How do I know if the tart is baked in the middle? Test with a toothpick: if it comes out clean, it’s done. If it’s wet, leave it for another 5-10 minutes. 3. What type of mushrooms are best? I used champignon, but any fresh mushroom works — the important thing is to sauté it well so it doesn’t release water into the mixture. 4. Can I make it without parchment paper? If you grease the dish well with butter, parchment paper isn't mandatory, but it will be harder to remove the tart whole. Nutritional Values (estimate) One serving (out of 8): Energy: approximately 300-350 kcal Protein: 13-15 g Carbohydrates: 30-35 g Fat: 15-18 g Values are approximate and depend on the accuracy of the ingredients (type of sour cream, how much cheese you use, etc.). The tart is quite filling for a snack or breakfast. Storage and Reheating The tart can be stored in the refrigerator, covered, for up to 3 days. It can be eaten cold or quickly reheated in the microwave or oven, just until warm. If left too long, it loses its freshness and may become soggy at the bottom, so it's recommended to consume it within 2-3 days. Freezing is not recommended — the texture won't be as pleasant after thawing.

Preparation

I sifted the flour with the baking powder. I sautéed the mushrooms, washed and cut into smaller cubes, in a little oil until they softened and the juice they released reduced. I whisked the raw eggs, sour cream, with a pinch of salt and pepper until well combined. I cut the boiled eggs into cubes. I placed the well-washed ramsons in a chopper, together with the basil and chives, and chopped them finely. I added the mushrooms, the boiled eggs, and then the egg and sour cream mixture. Finally, I added the flour, mixing gently until I obtained a homogeneous, flowing but quite consistent dough (like lava). I poured everything into a buttered dish lined with parchment paper and placed it in the preheated oven at moderate heat for about an hour (I checked with a toothpick to see if it was baked). I let it cool in the pan and then transferred the tart to a plate. I sprinkled grated cheese while the tart was hot. I cut it after it cooled down. The original recipe used chicken, I replaced it with mushrooms; additionally, I added chives, basil, and oregano, and I used more sour cream. In the original recipe, the dry ingredients were mixed with the flour, everything was placed in the dish, and the wet ingredients (eggs and sour cream) were poured over the mixture; I forgot to do it this way and incorporated the flour at the end, but it did not affect the quality of the dough. Since it contains flour, it is better to cut the tart after it has completely cooled. I used a round pan with a diameter of 20 cm, and the tart turned out a little taller than I estimated (honestly, I didn't even think it would rise during baking, but it rose quite a bit). Next time, I will bake in a pan with a slightly larger diameter. For the given mixture, I think two bunches of ramsons were a bit too few. Next time, I will use three or even four bunches.

Wild garlic and mushroom tart

Preparation

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