Fall
Puff pastry tart with mushrooms and apple and brie toppings.
Author Notes
I think this is quite good for the upcoming fall. My mother showed me this recipe. She lives in France and uses creme fraîche, for which there is not an exact substitute in North America. But sour cream comes close to it. The quantity of mushroom can very, depending on the amount of puff pastry you are using. But the point is not to gully cover the down. More a pizza with lots of mushrooms. The apple topping brings some crunch to the softness of the dough and dairy products. —MarieGlobetrotter
- Prep time 45 minutes
- Cook time 20 minutes
- Serves 4-6
Ingredients
- Topping
-
1
apple, Honeycrisp
-
1
small lemon
-
2 tablespoons
olive oil
-
5 sprigs
parsley
-
5 sprigs
savory
-
salt and pepper
- Tart
-
100 grams
creme fraiche/sour cream
-
150 grams
Greek yogurt
-
200g grams
Button mushrooms
-
200g grams
Chanterelles
-
150g
Porcini mushroom
-
Salt and pepper
-
2-3 tablespoons
olive oil
-
1
small red or yellow onion
-
70 grams
brie
-
4-5
Basil leaves
In This Recipe
Directions
- Preheat oven to 400 F
- Peel the onion and cut into thin slices.
- Stir together crème fraîche, Greek yogurt, salt and pepper. Add 1 tbsp of olive oil
- Wash all the mushrooms and cut them into 1/4 Inch. Spread out all the mushrooms and onion slices on the dough. Season with salt and pepper. Top with crumbled brie and olive oil.
- Bake for 15-18 minutes on 400 F until the dough is golden and mushrooms cooked.
- In the meantime, make the topping: wash the lemon well. Keep 2 tsp of the lemon zest and 3 tbsp of the juice. Peel the apple and cut into very fine cubes. Combine apple, lemon zest and lemon juice. Hack the parsley and savory leaves. Stir together.
- Once the tart is baked, add the apple topping and fresh basil. Serve warm.
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