Mushroom and cranberry tart

Mushroom and cranberry tart

17 ratings

Justus, developer


„I would have never thought that these ingredients go so well together. This is a really refined main dish, you don’t even miss the meat!“

Difficulty

Medium 👍
30
min.
Preparation
45
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
250 g
chanterelle mushrooms
200 g
porcini mushrooms
200 g
cranberries (dried)
200 g
all-purpose flour
125 g
butter
4
eggs
1
onion
2
green onions
¼ bunch
chives
200 g
crème fraîche
50 ml
whipping cream
salt
pepper
nutmeg
butter for greasing
flour for work surface
vegetable oil for frying
Metric
Imperial
  • 250 g chanterelle mushrooms
  • 200 g porcini mushrooms
  • 200 g cranberries (dried)
  • 200 g all-purpose flour
  • 125 g butter
  • 4  eggs
  • 1  onion
  • 2  green onions
  • ¼ bunch chives
  • 200 g crème fraîche
  • 50 ml whipping cream
  • salt
  • pepper
  • nutmeg
  • butter for greasing
  • flour for work surface
  • vegetable oil for frying

Utensils

  • frying pan
  • oven
  • standing mixer or hand mixer with dough hooks
  • tart pan (ø 26 cm/10 inch)
  • plastic wrap
  • fine grater
  • large bowl
  • pie weights or dried beans
  • parchment paper
  • cooking spoon
  • cutting board
  • knife
  • rolling pin

Enjoy with

Chasselas, Switzerland
A Swiss Chasselas, with its moderate acidity and clean, mineral-driven palate is an ideal choice for this tart. The delicate fruit notes provide a nice contrast to the mushroom and underscore the cranberry.

Nutrition per serving

Cal
283
Protein
6g
Fat
17g
Carb
27g

Step 1/7

Add flour, butter, a pinch of salt, and a part of the eggs to a standing mixer. Knead until a smooth dough forms.
  • 200 all-purpose flour
  • 125 butter
  • 1 egg
  • salt
  • standing mixer or hand mixer with dough hooks

Add flour, butter, a pinch of salt, and a part of the eggs to a standing mixer. Knead until a smooth dough forms.

Step 2/7

Place dough in plastic wrap, transfer to refrigerator, and let rest for approx. 30 min.
  • plastic wrap

Place dough in plastic wrap, transfer to refrigerator, and let rest for approx. 30 min.

Step 3/7

In the meantime, finely dice onion. Finely slice green onions and chives. Roughly chop cranberries. Clean and cube mushrooms.
  • 1 onion
  • 2 green onions
  • ¼ bunch chives
  • 200 cranberries
  • 250 chanterelle mushrooms
  • 200 porcini mushrooms
  • cutting board
  • knife

In the meantime, finely dice onion. Finely slice green onions and chives. Roughly chop cranberries. Clean and cube mushrooms.

Step 4/7

Preheat oven to 180°C/350°F. Heat some vegetable oil in a large frying pan and sauté onions until translucent. Add mushrooms and sauté for approx. 8 - 10 min. until any liquid has evaporated. Add cranberries and green onions to mixture, stir, and set aside.
  • vegetable oil for frying
  • frying pan
  • oven
  • cooking spoon

Preheat oven to 180°C/350°F. Heat some vegetable oil in a large frying pan and sauté onions until translucent. Add mushrooms and sauté for approx. 8 - 10 min. until any liquid has evaporated. Add cranberries and green onions to mixture, stir, and set aside.

Step 5/7

Flour working surface and roll out dough. Transfer to a greased tart pan. Carefully place a sheet of parchment paper on the dough and fill with pie weights or dried beans. Blind bake in preheated oven at 180°C/350°F for approx. 8 – 10 min. Set aside.
  • butter for greasing
  • flour for work surface
  • pie weights or dried beans
  • parchment paper
  • tart pan
  • rolling pin

Flour working surface and roll out dough. Transfer to a greased tart pan. Carefully place a sheet of parchment paper on the dough and fill with pie weights or dried beans. Blind bake in preheated oven at 180°C/350°F for approx. 8 – 10 min. Set aside.

Step 6/7

Meanwhile, mix crème fraîche, whipping cream, chives and remaining eggs in a large bowl. Season with salt, pepper, and grated nutmeg.
  • 200 crème fraîche
  • 50 ml whipping cream
  • 3 eggs
  • salt
  • pepper
  • nutmeg
  • fine grater
  • large bowl

Meanwhile, mix crème fraîche, whipping cream, chives and remaining eggs in a large bowl. Season with salt, pepper, and grated nutmeg.

Step 7/7

Remove pie weights and parchment paper and fill dough with mushroom mixture. Pour sour cream mixture over mushrooms. Bake in preheated oven at 180°C/350°F for approx. 35 - 40 min.
  • oven

Remove pie weights and parchment paper and fill dough with mushroom mixture. Pour sour cream mixture over mushrooms. Bake in preheated oven at 180°C/350°F for approx. 35 - 40 min.