Mushroom tarte with or without crust
This tarte works equally well with (see recipe below) or without crust. If you prefer a crustless tarte, simply grease a flat ovenproof dish with butter instead of using a crust.
Ingredients
- 140 g plain flour
- 60 g wholemeal flour
- pinch of salt
- 60 ml olive oil (or rapeseed oil)
- 80 ml water
- 20 g dried porcini
- 1 shallot, finely chopped
- 350 g mixed mushrooms, prepared and chopped
- 50 ml white wine
- salt, pepper
- 2 sprigs fresh rosemary
- 180 ml milk
- 2 eggs, slightly beaten
- 50 g Gruyere (or similar cheese), grated
- 50 g Parmesan, finely grated
Method
- For the crust: in a bowl, mix flours and salt, add oil and water. Knead to a smooth dough. Cover with clingfilm and refrigerate for about an hour.
- For the filling: cover dried porcini with hot water, set aside. Heat a little oil in a frying pan, add shallot and sweat, while stirring, for 5 minutes until softened. Add mushrooms and rosemary, sweat for a few minutes. Drain soaked porcini, chop and add to the pan. Add wine, and cook until liquid is nearly evaporated and mushrooms are cooked. Season, remove from heat, remove rosemary. In a bowl, mix eggs, milk and cheeses.
- Preheat oven to 170 °C. Roll out pastry and transfer to a tarte form (or springform). Add mushrooms, pour milk/egg mixture on top. Bake for 35 to 40 minutes.