Porcini Mushroom Tart

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.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 572
• Protein: 15 g
• Carbs: 39 g
• Fat: 40 g

Ingredients

• 1 piece Shortcrust pastry ( rolled out )
• 500 g Boletus edulis ( sliced )
• 40 g Salted butter
• 2 piece Shallot ( finely chopped )
• 1 piece Garlic ( minced )
• 3 piece Egg
• 200 ml Cream
• 100 ml Whole milk
• 1 piece Parsley ( chopped )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the porcini

   Clean the porcini with a damp cloth, never soak them. Slice stems and caps into thick strips. Mince the shallots and garlic.

2. Sautéing the mushrooms

   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. Making the custard

   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. Assembly and baking

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for 48h. Reheat in the oven at 150°C to maintain the pastry's crispness, avoid the microwave.