Mushroom Tart

Ingredients

• 350 g wheat flour
• 1 packet dry yeast
• 1 tsp salt (removed)
• 2 tbsp olive oil
• 175 ml lukewarm water
• 300 g chanterelle mushrooms
• 2 tbsp lemon juice
• 1 sprig thyme
• 0.5 bunch flat-leaf parsley
• 300 g crème fraîche
• 1 clove garlic
• Salt
• freshly ground black pepper
• 1 tbsp Olive Oil

Instructions

1. 1.

   For the dough, mix flour with yeast and salt. Add oil and water and knead into a smooth dough that no longer sticks to the bowl rim; add more water if needed. Shape into a ball, brush with oil, cover and let rise until doubled in volume.

2. 2.

   Clean the mushrooms and trim any blemishes. Slice them lengthwise about 0.5 cm thick and drizzle with lemon juice. Rinse thyme and parsley, shake dry, finely chop leaves. Mix crème fraîche with pressed garlic clove and season with salt and pepper.

3. 3.

   Preheat oven to 220 °C (425 °F) fan‑forced. Roll dough into two rounds about 20 cm diameter and place on parchment paper. Let rise again for 15 minutes. Press slightly in the center so a rim remains. Spread crème fraîche over each round, arrange mushrooms on top, and sprinkle with herbs.

4. 4.

   Bake the tarts in the hot oven (center) for about 15–20 minutes until the edge is crisp golden brown and the mushrooms have browned. Drizzle with remaining olive oil and serve hot.