Mushroom Tarte - Croustade Aux Champignons
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Yields:
-
1 tarte
- Serves:
- 4-6
ingredients
- 1 pate, brisee
- 1 lb button mushroom (champignons)
- 5 ounces butter
- 1 lemon, juice of
- salt
- pepper
- 1 teaspoon flour
- 4 ounces chicken stock
- 2 egg yolks, small
- 2 tablespoons heavy cream
directions
- Remove the pastry from the refrigerator 15 minutes before rolling out. Preheat the oven to 400°F (200°C). Lightly butter the tarte form and sprinkle with flour. Put a cookie sheet in the oven.
- Roll out the pastry and line the form, trimming of the edges with a sharp knife. Prick the bottom with a fork and fill with dried beans or blind - baking pebbles. Place on the cookie sheet and bake for 15 minutes, remove the beans, lower the heat to 375F (190C) and bake for a further 20 minutes, cover lightly with foil if the pastry shows sign of getting too dark.
- Cool for a few minutes, remove the ring and place the pastry on a wire rack.
- Meanwhile, wipe the mushrooms with a damp cloth and trim the stems. Melt 4oz of butter in a wide-based pan over low heat, add the lemon juice and mushrooms, salt lightly, cover and leave to render their juice.
- In another pan melt remaining butter, whisk in the flour, take the pan from the heat and add the stock, whisk together.
- Drain the mushrooms when tender, add the juice to the stock mixture, whisk until incorporated and return the pan to the heat.
- Simmer for @ 10 minutes, stirring frequently, season with salt and pepper.
- Beat the egg yolks into the cream in a small bowl. Remove the pan from the heat, ad a tablespoon of the sauce to the cream, stir well and then return the whole thing into the pan.
- Heat gently without boiling until very thick. Mix in the mushrooms and allow to cool a little, poor into the pastry shell and serve warm with a salad on the side.
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RECIPE SUBMITTED BY
<p>I am originally from Austria, live in Florida since 1977. I love cooking and like to relax by reading cookbooks. <br />I am also a member of a cooking site in Austria and have posted many American and International dishes there. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>