Emmental Cheese and Mushroom Tart | Rustic Flavor
(0)
65 min
Under an hour
Sezamo
O tartă franțuzească sărată clasică și generoasă, cu o crustă fragedă cu unt, ciuperci sotate cu cimbru și eșalotă, scăldate într-o cremă fină de ouă, smântână și brânză Emmental gratinată la cuptor.
Preparation method
Pastry preparation
Mix the sifted flour with the cold diced butter and a pinch of salt until you get a sandy texture. Gradually add cold water and knead quickly just until the dough comes together. Form a disc, wrap it in cling film, and chill in the fridge for 30 minutes.
Roll out the dough into a round tart pan lined with baking paper, prick the base with a fork, and bake in a preheated oven at 190°C for 10-12 minutes (blind baking) until light golden.
Filling preparation and baking
Finely chop the shallots and garlic, and slice the mushrooms. In a large pan, heat the olive oil and sauté the shallot for 2-3 minutes. Add the mushrooms, thyme, salt, and pepper, and cook over medium heat until all the liquid released by the mushrooms has evaporated. Add the garlic at the end for 1 minute, then let the mixture cool.
Chef's tip
For an extra crispy crust, always use very cold butter straight from the fridge and do not over-knead the dough.
If you want an even more intense flavor, you can also add a handful of rehydrated dried wild mushrooms to the filling.
55 min
Under an hour
