Recipe for Brioche Tart with Mushrooms and Cheese

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.

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.

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).

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!