Mushroom and cranberry tart

Step 1/7

• 33⅓ g all-purpose flour
• 20⅞ g butter
• ⅛ egg
• salt

• standing mixer or hand mixer with dough hooks

Add flour, butter, a pinch of salt, and a part of the eggs to a standing mixer. Knead until a smooth dough forms.

Step 2/7

• plastic wrap

Place dough in plastic wrap, transfer to refrigerator, and let rest for approx. 30 min.

Step 3/7

• ⅛ onion
• ⅓ green onions
• 1⅔ g chives
• 33⅓ g cranberries
• 41⅔ g chanterelle mushrooms
• 33⅓ g porcini mushrooms

• cutting board
• knife

In the meantime, finely dice onion. Finely slice green onions and chives. Roughly chop cranberries. Clean and cube mushrooms.

Step 4/7

• vegetable oil for frying

• frying pan
• oven
• cooking spoon

Preheat oven to 180°C/350°F. Heat some vegetable oil in a large frying pan and sauté onions until translucent. Add mushrooms and sauté for approx. 8 - 10 min. until any liquid has evaporated. Add cranberries and green onions to mixture, stir, and set aside.

Step 5/7

• butter for greasing
• flour for work surface

• pie weights or dried beans
• parchment paper
• tart pan
• rolling pin

Flour working surface and roll out dough. Transfer to a greased tart pan. Carefully place a sheet of parchment paper on the dough and fill with pie weights or dried beans. Blind bake in preheated oven at 180°C/350°F for approx. 8 – 10 min. Set aside.

Step 6/7

• 33⅓ g crème fraîche
• 8⅓ ml whipping cream
• ½ eggs
• salt
• pepper
• nutmeg

• fine grater
• large bowl

Meanwhile, mix crème fraîche, whipping cream, chives and remaining eggs in a large bowl. Season with salt, pepper, and grated nutmeg.

Step 7/7

• oven

Remove pie weights and parchment paper and fill dough with mushroom mixture. Pour sour cream mixture over mushrooms. Bake in preheated oven at 180°C/350°F for approx. 35 - 40 min.

Enjoy your meal!