Porcini Mushroom Tart
Ingredients
- 1 pcShortcrust pastry (rolled out)
- 500 gBoletus edulis (sliced)
- 40 gSalted butter
- 2 pcShallot (finely chopped)
- 1 pcGarlic (minced)
- 3 pcEgg
- 200 mlCream
- 100 mlWhole milk
- 1 pcParsley (chopped)
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A crisp shortcrust pastry holding a generous filling of butter-sautéed porcini. The custard is smooth, and the mushrooms release a powerful woodland aroma with a meaty texture.
- 1
Clean the porcini with a damp cloth, never soak them. Slice stems and caps into thick strips. Mince the shallots and garlic.
- 2
In a pan, heat the salted butter until it smells nutty. Add the porcini. They will first release water, then start to brown. When they are golden and the nutty aroma fills the room, add shallots and garlic. Season with salt and pepper.
- 3
In a mixing bowl, whisk the eggs with the cream and whole milk. Add a pinch of nutmeg. The mixture must be perfectly smooth.
- 4
Line a tin with the shortcrust pastry. Prick the bottom. Distribute the sautéed porcini and chopped parsley. Pour the custard over. Bake at 180°C. The tart is ready when the crust is golden and the filling is set but still slightly jiggly in the center.
Frequently asked questions
How do you get this dish right?
- Never wash porcini in plenty of water; they soak it up like sponges and lose their flavor.
- The tart is done when a knife blade comes out clean but moist.
- Let it rest for 10 minutes before slicing so the custard stabilizes.
How long does this dish keep?
Keep refrigerated for 48h. Reheat in the oven at 150°C to maintain the pastry's crispness, avoid the microwave.
