A mushroom tart on dough with Camembert cheese, perfect for four people.
Ingredients
200 g all-purpose flour
50 g Parmesan cheese
150 g butter
a pinch of salt
Mushroom Sauce
150 g Camembert cheese (or goat cheese)
300 g chanterelle mushrooms
half an onion
olive oil for frying
200 ml heavy cream
salt and pepper
parsley
Preparation
In a bowl, mix the flour, salt, and grated Parmesan. Add cold butter and chop it with a knife. Knead the dough until the ingredients are combined. Then, put the dough in the fridge for 15 minutes.
In the meantime, prepare the sauce: clean the chanterelle mushrooms. Heat olive oil in a pan and sauté the chopped onion. Add the mushrooms and fry on high heat until the water from the mushrooms evaporates. Pour in the cream, season with salt and pepper, and finally add the chopped parsley.
Roll the dough into a flat disc and place it in a tart pan. Prick the dough with a fork and bake it in a preheated oven at 200°C for 6-10 minutes.
After baking the dough, pour the prepared mushroom sauce onto it, then slice the Camembert cheese and arrange it on the tart. Bake for another 20 minutes.
The tart is best served cooled to room temperature.