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Recipe for Brioche Tart with Mushrooms and Cheese

Yields6 ServingsPrep Time40 minsCook Time35 minsTotal Time1 hr 15 mins

A savory pie with mushrooms and cheese. A recipe provided by an expert. Photo credit: an expert.

For the dough
 100 Butter
 300 Flour
 10 Sugar
 5 Dry baker's yeast
 5 Salt
 1 Large egg
For the topping
 10 Dried chanterelle
 150 shallot
 20 Garlic
 20 Butter
 Salt
 Pepper
 Thyme
 350 Brown or white mushrooms
 10 Parsley leaves
Utensil
 Ribbed tart pan
Directions
1

Dough preparation: Melt the butter and then add the milk. Warm the mixture while stirring with a spatula. In a bowl, mix the flour, sugar, salt, and yeast. Add the warm mixture and the egg while whisking vigorously. Place the tart mold on a perforated baking sheet and distribute the dough inside. Let it rest for 1 hour without covering.

2

Preparation of the filling: Slightly warm the port and immerse the chanterelles to rehydrate them. Thinly slice the shallots and garlic using a mandoline. Sauté them in butter for about 2 minutes with a pinch of salt. Add the mushrooms cut into quarters and the thyme leaves. Sear for 3 minutes over high heat. Add the rehydrated chanterelles with the port and parsley. Reduce almost to dry. Transfer to a mixing bowl and then add the cream. Season with salt and pepper, then let cool.

3

Assembly: Preheat your oven to 180°C (350°F). Spread the filling on the dough, stopping 1 cm from the edge. Using your finger, make about ten holes to slightly press the filling into the dough. Bake for 25 minutes at 180°C (350°F).

4

To finish: Once out of the oven, evenly distribute the mushrooms, parsley, thyme, and the blue cheese cut into small pieces. Serve with a frisée salad with bacon!

Nutrition Facts

0 servings

Serving size

6

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