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Recipe of Mushroom Tart

Mushroom Tart Time Preparation Time:
Cook Time:
Total time:
Servings 6 person(s)
Difficulty level 1 out of 5
Calories Per Serving: 382 kCal (1528 kJ)
Rating
5 out of 5 (1 reviews)
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Ingredients

  • 1 puff pastry

  • About 12 oz (300g) button mushrooms

  • Béchamel Sauce
  • 3 tablespoons (40g) butter
  • 1/4 cup (30g) flour
  • 1/2 cup (100ml) milk

  • 1/4 cup (30g) grated cheese
  • One shallot, salt, pepper, nutmeg, parsley
  • 3.5 oz (100g) crème fraiche

Cookware

  • 1 saucepan
  • 1 cheese grater
  • 1 wooden spoon
  • 1 pie pan

Preparation

  1. Prepare the puff pastry and let stand at least 20 minutes. When done, line a buttered tart pan with the pastry and prick with a fork. Pre-bake the pastry in the oven at medium heat to dry and brown the dough. The tart crust should be ready when the edges start loosening from the mold.
  2. Finely slice the mushrooms

    and sauté them in butter with the minced shallot. Remove the mushrooms but leave the liquid and use the same pan to make a Bechamel sauce by adding the flour and milk. Mix well then add the mushrooms back into the pan. Add the grated cheese, salt, pepper and a pinch of nutmeg. Cook for a few minutes then remove from heat and add the crème fraiche. Fill the tart pan with the mixture.


  3. Brown in the oven for a few minutes before serving



Final Thoughts...


To pre-bake the dough (also known as blind baking): some sort of weight must be put on the dough to prevent it from cooking or shrinking! Apricot kernels (preserved throughout the year in a tin box for this purpose!) or beans work well, or why not use spoons? Be careful not to burn yourself while removing them!!!


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About the author...

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier.
My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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