Mushroom tart with walnut cream
8 servings
60 minutes
Mushroom tart with walnut cream is an exquisite dish of French cuisine, harmoniously combining the earthy richness of mushrooms and the delicate nutty creamy texture. Its flavor roots trace back to the traditions of classic French tarts, where crispy puff pastry serves as the perfect backdrop for rich fillings. Cream adds velvetiness to the nut cream, while garlic oil enriches the aroma, making each bite rich and multifaceted. This dish is perfect for cozy dinner settings or festive gatherings when you want to impress guests with extraordinary taste and elegance. The mushroom tart can be served as a standalone dish or accompanied by a fresh salad with a light tang that highlights its flavor profile.
1
Soak the bread in milk and let it sit. In a pan, melt 25 grams of butter and add thinly sliced shallots, frying for about 5 minutes while stirring occasionally. Transfer the cooked onions to a blender with the soaked bread, egg, chopped ham, and walnuts, blend until homogeneous, and refrigerate for 45 minutes.
- White bread: 25 g
- Milk: 3 tablespoons
- Shallot: 1 piece
- Butter: 40 g
- Chicken egg: 1 piece
- Ham: 50 g
- Crushed walnuts: 100 g
2
Preheat the oven to 160 degrees. Dust the tart pan with flour and place the dough in it. Then cover the dough with baking paper and add dry beans, lentils, or rice on top to prevent the dough from rising and losing shape. Place in the oven for 10 minutes.
- Wheat flour: 1 tablespoon
- Puff pastry: 300 g
3
Dip the mushrooms in boiling salted water for 5 minutes, then drain and chop coarsely. Melt the remaining oil in a pan, add finely chopped garlic, and cook for 2-3 minutes. Discard the garlic and keep the oil.
- Fresh mushrooms: 1.2 kg
- Salt: to taste
- Butter: 40 g
- Garlic: 1 clove
4
Take the nut mixture out of the fridge and mix in the cream, then pour it over the dough. Top with mushrooms.
- Extra-thick cream 48% fat: 120 ml
- Crushed walnuts: 100 g
- Fresh mushrooms: 1.2 kg
5
Grease the edges with garlic butter and place in a preheated oven at 200 degrees for 30 minutes.
- Butter: 40 g
- Garlic: 1 clove