Mushroom Tart

Hey foodies!

For Veganuary, I wanted to share a savory recipe with you. For those who don't know Veganuary, it's about adopting a vegan diet throughout the month of January to discover a different way of eating. ;-)

Here is my mushroom tart with onions and garlic, topped with a beautiful pastry decoration. A lovely tart made in our square tart mold from Decora.

This recipe can be made in a vegan version.

For a 21 x 21 cm tart mold, you will need:

Shortcrust Pastry

- 250gr of flour

- 120gr of butter (vegan butter)

- 5-6 tbsp of cold water

- 1/2 tsp of salt

Mushroom Filling

- 1 tbsp of rapeseed oil

- 400gr of fresh mushrooms

- 2-3 shallots

- 2 garlic cloves

- Fresh chives and parsley

- 1 tbsp of flour

- 180gr of crème fraîche (vegan crème fraîche)

- Salt, pepper, paprika

Shortcrust Pastry

The shortcrust pastry is very simple to prepare. In a bowl, pour 250gr of flour, 120gr of butter (vegan butter), 5-6 tbsp of cold water and 1/2 tsp of salt and mix everything with a dough hook for about 5 minutes at medium speed until you get a dough.

If you want to use vegan butter, you can find it at Migros. It's the V-Love brand (Vegan Bloc). It looks the same as regular butter and has a neutral taste.

After roughly kneading the dough, you can shape it into a ball, wrap it in cling film, press it down to flatten it and put it in the fridge for at least 30 minutes.

Mushroom Filling

While the dough is resting, you can prepare the mushroom filling.

To do this, dice 2-3 shallots into small pieces.

Slice 2 garlic cloves and 400gr of mushrooms.

I prepared my mushroom mix using 200gr of button mushrooms, 100gr of king oyster mushrooms and 100gr of chanterelles, but you can choose whichever mushrooms you like.

Finally, finely chop 5 sprigs of parsley and 20 stalks of chives.

Now that everything is chopped up, it's time to cook it all ;o)

To do this, heat about 1 tbsp of rapeseed oil and sauté the onions and garlic for 2 to 3 minutes.

Then add the mushrooms and let them simmer. You will see that the water they contain will be released and they will become smaller.

Then add the chopped herbs.

Add 1 tbsp of flour so that the filling doesn't become too liquid later on.

Finally, pour in 180gr of crème fraîche (vegan crème fraîche) and start seasoning the mushroom mixture.

I love pepper and so I added 15 to 20 turns.

Finally, season with 1 tsp of paprika and a generous pinch of salt ;o) Taste and add more spices if needed.

Set the pan aside for a moment.

Finishing

After letting the dough rest for at least 30 minutes in the fridge, you can roll it out.

To do this, use two sheets of baking paper, 3 mm guide sticks and a large rolling pin to roll out the dough.

Then place it in the freezer for 10 minutes.

Preheat your oven to 200°C, fan-assisted.

After 10 minutes, the dough has hardened, which will make it easier to place in the mold.

Before doing so, don't forget to spray the square tart mold with a release spray.

Place the dough in the mold and press the edges with your fingers to line the mold properly. Cut off the excess dough with a sharp knife.

Prick the tart base with a pastry docker or a fork.

The tart base must first be blind baked.

Blind baking prevents the dough from becoming soggy with the filling and ensures that the entire tart base is properly cooked.

Cover the mold with baking paper. Then add hazelnuts and blind bake the tart for 20 minutes.

Instead of hazelnuts, you can of course use baking beans, other nuts, peas, beans or even rice.

Meanwhile, roll out the remaining dough to 3 mm as before and place it in the freezer for 10 minutes.

Once the tart base is baked, remove it from the oven and let it cool.

Lower the oven temperature to 180°C.

Then you can remove the baking paper with the hazelnuts.

Pour the mushroom filling into the tart base. Use a small offset spatula to spread everything evenly and smooth it out.

As you've probably already seen, I wanted to be creative and not leave my tart plain, so I decorated it with the remaining pastry dough. :o)

To do this, take a strip cutter and set it to 2 cm and 1 cm. Cut strips.

Take 3 strips of 1 cm and make a braid. I made 2 braids for my tart.

Position them along with the strips on the tart. There is no right or wrong way to do it — decorate your tart however you like.

I also cut out leaves and flowers from the remaining dough.

When you have finished decorating the tart, bake it for 25-30 minutes at 180°C fan-assisted.

If, like mine, it lacks a little color after this baking time, switch your oven to the grill function and continue baking it briefly for 3 to 5 minutes to give it a nice golden color.

And there you have it, the tart is ready to be enjoyed.

It can be eaten hot or cold. ;o) Whatever you prefer!

I hope you enjoyed this recipe and wish you a lovely Sunday!

Jenny

P.S.: All the equipment used can be found at the bottom of the recipe.