Chanterelle and Camembert Cheese Tart
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A chanterelle tart with a creamy filling and Camembert cheese on a shortcrust pastry with Parmesan.
Total1:201 h 20 min
Prep0:3030 min
Wait0:5050 min
Servings44
Per serving800 kcal800 kcal
Ingredients
Preparation
Wheat flour200 g
Parmesan50 g
Butter150 g
Salta pinch
Mushroom Sauce
Camembert150 g
Chanterelle300 g
Salt and pepper
Onion1/2 pcs
Olive oilfor frying
Heavy cream200 ml
Chopped parsley1 tbsp
Goat cheesefor garnish
Red currantfor garnish
Ingredients
Preparation
Wheat flour200 g
Parmesan50 g
Butter150 g
Salta pinch
Mushroom Sauce
Camembert150 g
Chanterelle300 g
Salt and pepper
Onion1/2 pcs
Olive oilfor frying
Heavy cream200 ml
Chopped parsley1 tbsp
Goat cheesefor garnish
Red currantfor garnish
1
Mix the flour, salt, and grated Parmesan in a bowl.2
Add cold butter cut into pieces and knead the dough until the ingredients come together.3
Place the dough in the fridge for 15 minutes.Mushroom Sauce
4
Clean the chanterelle mushrooms.5
Heat olive oil in a pan and sauté the chopped onion.6
Add the chanterelles and fry over high heat until the water from the mushrooms evaporates.7
Pour in the cream, season with salt and pepper, then add the parsley.8
Roll out the dough, place it in a tart pan, and prick it with a fork.9
Bake in a preheated oven at 200°C for 6–10 minutes.10
Pour the mushroom sauce over the baked crust.11
Slice the Camembert and arrange it on the tart.12
Bake for another 20 minutes.13
After baking, crumble the goat cheese over the top and garnish with red currants.Serving
Serve after cooling slightly.
