Chantarelle mushroom and cheese tart with salad recipe

Details

• Cuisine: Scandinavian
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Serves: 4

Step-by-step

1. Preheat the oven to 180C. Take a tart tin (approx 20cm) and coat with butter. Lightly dust a surface with flour. Roll out the pastry on top of the flour into a large 5mm thick circle. Line the tart tin with the pastry and trim away any excess around the edge. It can hang over slightly. Prick the base all over with a fork and bake in the oven for 10 minutes.
2. While the pastry is baking make the filling. Finely chop the onions, drain the 'kantarell' mushrooms and chop into small pieces.
3. In a large frying pan heat 1 tbsp of butter, add the onions and fry until soft then add the chopped mushrooms and 1 crushed garlic clove continue to fry for a couple of minutes, season with salt and pepper to taste.
4. Chop 2 tbsp of fresh thyme. In a large bowl add 3 eggs and whisk well. To the eggs add 200ml of crème fraiche and 2 tsp of thyme, mix together, then stir in the mushrooms and onions. Season to taste. Add the filling mix to the baked pastry, scatter 75g of grated cheese over the top and bake in the oven for 25 minutes.
5. While the tart is in the oven make the salad. Cut the cherry tomatoes in half and mix them together with salad leaves. To make the dressing mix 2 tbsp of olive oil with 1 tbsp of lemon juice and 1 tsp of Dijon mustard. Season to taste. Add the dressing to the salad when ready to serve.
6. Remove the tart from the oven and serve with the salad.