By cookiedog on January 04, 2007
Photo by Mikekey
Photo by Mikekey
"This recipe includes an easy salt-and-pepper crust. If you choose to use a frozen crust make sure it does not include sugar. You can also substitute button or crimini mushrooms for the chanterelles."
Serving Size: 1 (143 g)
Servings Per Recipe: 6
"My rating is for the crust alone. It is wonderful!<br/>I'm a baker at heart and really like this recipe. However, I did make a few alterations:<br/>Instead of dribbling water, I used 4 tbsp freezer chilled vodka. The alcohol will bake out and an extremely flaky crust remains. I also chilled my butter in the freezer before using. The frozen pats dont fully blend and again, make for a nice flaky + buttery crust."
"I have also made this with the mushroom & leek filling, but with a wild rice tart crust. Gruyere is perfect!"
"What great flavors! I had to use a mix of mushrooms, because I could only find dried chanterelles. With the dried mushrooms, I used sliced portobellos. I will be making this again during chanterelle season. I will also make the crust next time. I used a refrigerated crust I had on hand. Thanks, cookiedog, for this keeper!"
"A SUPER DUPER recipe which was devoured by my DH......with not very much left for me! I was lucky enough to have fresh Chanterelle mushrooms and a lovely piece of Gruyere cheese as well! These flavours are very much "our kind" of flavours and it was a dream of a tart to make and also to eat! I did sub the cream with low fat creme fraiche, I think this might have lightened the tart up a bit, and made it slightly less cloying than if I had used full fat cream - just a thought! Great tart which has gone into my cookbook - thanks, FT! P.S. I DID nake the pastry, which was light and flaky & we both loved the addition of the black pepper."