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Mushroom and wild garlic tomme tart

A savoury tart with pan-fried mushrooms, with wild garlic tomme that melts and flavours everything.

Serves 4

Prep 20 min

Cooking 35 min

Mushroom and wild garlic tomme tart

Ingredients

  • 1 sheet of puff or shortcrust pastry
  • 400 g button mushrooms, sliced
  • 200 g wild garlic tomme, in thin slices See the product
  • 3 eggs
  • 20 cl crème fraîche
  • 1 shallot, parsley, 1 knob of butter
  • Salt and pepper

Method

  1. Preheat the oven to 180°C. Line a tin with the pastry and prick it with a fork.
  2. Fry the shallot in butter, add the mushrooms and let them brown for 8 minutes, until the water evaporates. Add the parsley.
  3. Beat the eggs with the cream, salt and pepper (go easy on the salt: the tomme is already well seasoned).
  4. Spread the mushrooms over the pastry, cover with half of the tomme, pour over the mixture, then add the rest of the tomme.
  5. Bake for 30 to 35 minutes, until the tart is golden. Serve warm.

Tip

Make sure the mushrooms release all their water before filling the tart, otherwise the pastry will turn soggy.

What to drink with it?

A dry white wine or a light red wine.

Products in this recipe