Truffle Mushroom Tart Recipe
mixed mushroom tart, poached eggs, sauce hollandaise, arugula tomato salad
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Ingredients
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Tart Crust
Mushroom Filling
Hollandaise Sauce
Arugula Tomato Salad
Poached Eggs
Method
Make the Tart Crust
- 1
Prepare the Dough
In a mixing bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Add egg yolk and cold water, mixing until a dough forms. Wrap in plastic and chill for 30 minutes.
- 2
Prepare the Filling
- 3
- 4
Fill the Tart
Pour the mushroom mixture into the pre-baked tart crust, spreading evenly. Bake for an additional 20 minutes until set.
Make the Hollandaise Sauce
- 5
Prepare the Sauce
In a heatproof bowl, whisk egg yolks and lemon juice. Place over a pan of simmering water and whisk until thickened. Gradually whisk in melted butter until smooth. Season with salt.
Poach the Eggs
- 6
Poach the Eggs
Bring a pot of water to a simmer and add vinegar. Crack eggs into a small bowl and gently slide them into the water. Poach for 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon.
Prepare the Salad
- 7
Toss the Salad
In a bowl, combine arugula and cherry tomatoes. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, then toss to combine.
