Chanterelle tart Recipe

Chanterelle tart

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  • 1,25 cup of wheat flour
  • pinch of salt
  • pinch of baking powder
  • 1/4 cup of cream cheese
  • 1 egg yolk
  • 1 tablespoon of cold water
  • 1,5 teaspoon of vinegar
  • 3 thin slices of beckon, minced
  • 4 spring onions, sliced (both white and green part)
  • 1 clove of garlic, minced
  • 700 grams of chanterelle mushrooms
  • fresh herbs: 1/2 tablespoon of sage, 1/2 teaspoon of thyme
  • 3 tablespoons of dried tomatoes, sliced
  • 2 tablespoons of red dry wine
  • 150 grams of roquefort cheese (or other blue cheese)

How to make Chanterelle tart

  1. Mix all dough ingredients and knead uniformed, smooth dough.
  2. Let it rest in fridge for 30 minutes.
  3. Meanwhile prepare filling, fry beckon, add garlic, spring onion and mushrooms.
  4. After 4 minutes add wine, herbs and dried tomatoes, simmer 3 minutes. Cool down.
  5. Roll out dough, transfer to baking tray, place mushrooms filling, fold edges of dough.
  6. Sprinkle with roquefort cheese.
  7. Bake in preheated oven in 200 C degrees for 30-40 minutes.
  8. Serve warm garnished with sage leaves.

Question from the Chef

“What's your favorite way to cook with chanterelle?”

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