Tarte À La Champignons Sauvage Recipe
Indulge in our Tarte à la Champignons Sauvage, a delightful pastry filled with a medley of wild mushrooms, sautéed to perfection and infused with aromatic herbs. Baked until golden and flaky, this savory tart is complemented by a rich, creamy sauce that enhances the earthy flavors of the mushrooms. Perfectly paired with a crisp side salad, this dish is a celebration of rustic French cuisine that will transport your taste buds to the heart of the forest.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Mushroom Filling
In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the wild mushrooms and sauté until they are tender and any moisture has evaporated, about 8-10 minutes. Season with salt, pepper, and thyme. Remove from heat and let cool slightly.
- 2
Make the Custard Mixture
In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the grated Parmesan cheese and season with a pinch of salt and pepper.
- 3
Combine and Fill
Once the mushroom mixture has cooled, add it to the egg and cream mixture, stirring to combine. Pour the filling into a prepared tart shell.
- 4
Bake the Tart
Preheat your oven to 180°C (350°F). Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown. Allow to cool slightly before serving.
