Mushroom Tarte - Croustade Aux Champignons

“An aromatic, savory mushroom tarte, perfect for a Sunday brunch or light dinner. The shell is made with paté brisée, a french shortbread pastry dough. "Tuna Casserole". Use a tarte form with removable bottom for easy unmoulding. From the book "The French farmhouse Kitchen" by Eileen Reece.”
READY IN:
1hr 25mins
SERVES:
4-6
YIELD:
1 tarte
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the pastry from the refrigerator 15 minutes before rolling out. Preheat the oven to 400°F (200°C). Lightly butter the tarte form and sprinkle with flour. Put a cookie sheet in the oven.
  2. Roll out the pastry and line the form, trimming of the edges with a sharp knife. Prick the bottom with a fork and fill with dried beans or blind - baking pebbles. Place on the cookie sheet and bake for 15 minutes, remove the beans, lower the heat to 375F (190C) and bake for a further 20 minutes, cover lightly with foil if the pastry shows sign of getting too dark.
  3. Cool for a few minutes, remove the ring and place the pastry on a wire rack.
  4. Meanwhile, wipe the mushrooms with a damp cloth and trim the stems. Melt 4oz of butter in a wide-based pan over low heat, add the lemon juice and mushrooms, salt lightly, cover and leave to render their juice.
  5. In another pan melt remaining butter, whisk in the flour, take the pan from the heat and add the stock, whisk together.
  6. Drain the mushrooms when tender, add the juice to the stock mixture, whisk until incorporated and return the pan to the heat.
  7. Simmer for @ 10 minutes, stirring frequently, season with salt and pepper.
  8. Beat the egg yolks into the cream in a small bowl. Remove the pan from the heat, ad a tablespoon of the sauce to the cream, stir well and then return the whole thing into the pan.
  9. Heat gently without boiling until very thick. Mix in the mushrooms and allow to cool a little, poor into the pastry shell and serve warm with a salad on the side.

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