Wild mushroom tart

Svamptarte

Wild mushroom tart

Of course you know not to judge a book by its cover and that goes for food too. This may not be the prettiest of dishes, but it is so good inside you will want to make it again and again! The pastry cases are made with wholegrain spelt flour and chopped walnuts which give them a delightful texture which contrasts well with the filling.  John Duxbury

Summary

Recipe summary for wild mushroom tarts using Swedish chanterelle mushrooms

Tips

Wild chanterelle (girolle) mushrooms on a market in Sweden

• I think this tart is best made with wild mushrooms. I particularly like to use Swedish kantareller (golden chanterelle/girolle mushrooms).
• Londoners can usually find a good selection of wild mushrooms at Borough Market.
• If you can't find any good quality wild mushrooms to pick or to buy, exotic or cultivated mushrooms can be used as a substitute.
• I normally bake the tarts in four 12 cm (4½”) diameter flan tins with loose bases, but you can use a 23 cm (9 inch) flan dish instead if you prefer.

Ingredients

Pastry

220 g (1¼ cups) wholegrain spelt flour
15 g (2 tbsp) chopped walnuts
¼ tsp   salt
75 g (⅓ cup) butter, cubed
1   egg yolk
2 tbsp   water


Filling

4   shallots, finely chopped
350 g (12 oz) mushrooms, brushed clean
25 g (1½ tbsp) butter
2 tsp   chopped thyme
1   unwaxed lemon, grated zest only
2 tbsp   parsley, finely chopped
1   egg yolk
120 ml (½ cup) double (heavy cream)
120 ml (½ cup) whole milk
50 g (2 oz) Västerbottensost, grated*
    salt and freshly ground black pepper
4   walnut halves

*Use parmensan if you can't get Västerbottensost

Method

1. Briefly blitz the flour, chopped walnuts and salt in a food processor.

2. Add the butter and continue to blitz until it forms fine breadcrumbs.

3. Add the egg yolk and water and blend until it forms a dough. Add more water if it is too dry. Cover with clingfilm and chill for 30 minutes.

4. Heat the oven to 200°C (400°F, Gas 6, Fan 170°C).

5. Roll out the pastry and line 4 lightly-greased loose-bottomed tart tins.

6. Bake blind for 10 minutes and then non-blind for a further 5 minutes.

7. Whilst the pastry cases are baking, gently fry the shallots in the butter until softened but not brown.

8. Add the mushrooms and cook until they are beginning to soften.

9. Stir in the thyme, lemon zest and parsley then season.

10. Whisk the egg yolk, cream, milk and cheese together, then stir into the pan.

11. Divide the mixture between the pastry cases and top each with a walnut half.

12. Bake for 20 minutes or until set.

13. The tarts are superb served lukewarm for lunch or cold for a picnic.

Downloads

printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf

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