Tomato Mushroom Tart
A tart with tomato‑mushroom topping is a recipe featuring fresh ingredients from the vegetable pie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g dried tomatoes (in oil)
- 150 g Mushrooms
- 250 g crème fraîche
- 3 eggs
- Salt
- nutmeg
- 50 g grated mozzarella
- 4 sprigs thyme
Instructions
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1.
Knead a shortcrust pastry from flour, butter, egg yolk and salt, wrap in cling film and chill for about 30 minutes.
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2.
Butter the tart tin and dust with flour. Roll out the dough and line the tin, shaping a rim; refrigerate again briefly.
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3.
Preheat the oven to 200 °C (400 °F) with fan or top‑bottom heat.
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4.
For the filling, drain the tomatoes and slice finely. Clean the mushrooms and cut into slices. Whisk the crème fraîche with eggs, season with salt and nutmeg, then spread half over the base. Top with half the mushrooms and tomatoes; repeat with remaining ingredients, sprinkle mozzarella, scatter thyme, and bake for about 40 minutes until golden brown.
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5.
Remove from oven, let rest briefly, slice and serve.
