Season of Harvest
Tarte de Champignons by Laszlo Badet
Ingredients for the shortcrust pastry with fennel seeds, caraway seeds and Provençal herbs:
- 250 g flour
- 125 g cold butter, diced
- 1 egg
- 1 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- 1 teaspoon Provençal herbs
- 1 pinch salt
For the mushroom filling:
- 500 g mixed mushrooms (such as button mushrooms, chanterelles, etc.), cleaned and cut into pieces
- 2 cloves garlic, chopped
- 150 ml full fat crème fraîche
- 100 g fresh goat cheese, crumbled
- Salt and pepper to taste
- A little olive oil for cooking
For decoration:
- Leftover shortcrust pastry
- Leaf-shaped cookie cutter
Instructions:
Preheat oven to 350°F (180°C).
1. Make the shortcrust pastry:
In a bowl, mix together the flour, fennel seeds, caraway seeds, herbes de Provence and salt. Add the cold butter and work with your fingertips until it has a sandy texture. Add the egg and knead lightly until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make the mushroom filling:
Heat olive oil in a frying pan over medium heat. Add the chopped garlic and sauté for a few moments until golden and fragrant. Add the sliced mushrooms and sauté until tender and any water they release has evaporated. Season with salt and pepper to taste. Add the heavy cream to the mushrooms and simmer for a few minutes until the sauce thickens slightly. Remove from the heat and let cool slightly.
3. Make the tart:
Divide the shortcrust pastry into slightly larger parts. Roll out the more significant part on a floured work surface and line a buttered and floured tart pan with it. Prick the base with a fork. Spread the cooled mushroom filling over the tart base. Crumble the fresh goat cheese on top. Roll out the second part of the pastry and cut out leaves using the leaf-shaped cookie cutter. Arrange the leaves on the filling in a decorative manner. You can add a few more leaves made with leftover pastry around the edge of the tart. Place the pie in the oven and bake for 30 to 35 minutes until the pastry is golden and crispy. Let cool slightly before serving. This autumn mushroom pie is delicious and served warm or at room temperature.
This recipe is delicious and served with radish flowers, a nice salad of chain leaves and some seasonal cheeses. Autumn Mushroom, Garlic and Goat Cheese Pie on Fennel Seed and Herb Shortcrust Pastry.