Mushroom tart, forest style, is a bit like my Proust's madeleine. It reminds me of walks in the forest with my grandfather, looking for porcini and chanterelles. We would come home with baskets full, and my grandmother would always prepare a tart for dinner. The smell of cooking mushrooms, mixed with that of butter and garlic, filled the whole house. It's a very strong olfactory memory, which takes me back to my childhood. The ingredients of this tart are simple, but each plays an essential role. Fresh mushrooms, of course, are the star of the dish. I prefer to use a mixture of varieties, such as button mushrooms, shiitakes and oyster mushrooms, for a more complex flavor. The butter brings softness and a richness that goes perfectly with the earthy taste of the mushrooms. The garlic, finely chopped, enhances the whole with a pungent note. The thick sour cream brings smoothness and binds the ingredients together. The grated gruyere, finally, browns the tart nicely and adds a touch of indulgence. With the Thermomix®, preparation is child's play. Chopping the garlic is ultra-fast, and cooking the mushrooms is perfectly controlled. The reverse direction of the blade prevents them from being reduced to a puree. A little tip: don't hesitate to extend the cooking time of the mushrooms slightly if you like them well browned. For the shortcrust pastry, you can use a store-bought pastry to save time, or make it yourself in the Thermomix® if you feel like it. For a vegetarian version, you can replace the gruyere with vegetable parmesan or nutritional yeast. For a vegan version, use vegetable cream (soy, almond, etc.) and vegetable cheese. You can also add other vegetables to the filling, such as sliced leeks, fresh spinach or caramelized onions. For the spices, vary the pleasures by adding a pinch of nutmeg, fresh thyme or rosemary. I usually serve this tart with a crunchy green salad, seasoned with a light mustard vinaigrette. It is perfect for an autumn lunch or a light dinner. It can also be offered as an appetizer, cut into small pieces. The mushroom tart keeps well in the refrigerator for 2-3 days. You can reheat it in the oven or microwave. It is also delicious cold. For preparation in advance, you can prepare the filling the day before and keep it in the refrigerator. All you have to do is pour it over the pastry and bake it the same day.

Mushroom Tart Forest Style

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Description

Ingredients (10 ingredients)

Preparation (7 steps)

Preheat the oven and bake the pastry

Prepare the mushrooms

Chop the garlic

Sauté the mushrooms

Add the garlic and parsley

Prepare the quiche mixture

Pour and bake the quiche

Finished cooking? Great! 🎉

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