Mushroom and comté tart

Difficulty 1/5

1 tart • Prep : 15 min • Cooking : 40 min • Recipe by carnetdesaveurs

  • -1 store-bought shortcrust pastry
  • -1 clove of garlic
  • -600 g white or brown button mushrooms
  • -2 tbsp wholegrain mustard
  • -1 tbsp ricotta cheese
  • -100 g grated Comté cheese
  • -Olive oil
  • -Herbs de Provence
  • -1 egg yolk (for egg wash)
  • -Salt and pepper
Mushroom and comté tart

  1. 1Wash, dry and slice the mushrooms and fry with the minced garlic in olive oil for approx. 10 min.
  2. 2Meanwhile, in a bowl, combine mustard with ricotta, salt, pepper and herbs.
  3. 3Preheat the oven to 180°C.
  4. 4Unroll the shortcrust pastry and spread the mustard-ricotta mixture evenly leaving a border (around 2-3 cm) around the outside. Add the mushrooms and grated Comté and fold the exposed pastry borders into the centre to create a rustic pleated edge. Brush the pastry edges with egg wash. Bake for 35-40 min until golden.
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