Pie with onions and chanterelles

Total 1 hr 5 min

Our recipe for Tart with onions and chanterelles offers a decadent filling of rich flavors and a crispy crust. To keep it short - this tart has it all. Crispy crust, intense flavors of sweet onions, earthy and fragrant chanterelles and a helping of cheese. Season with aromatic Spanish chervil after baking.

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Pie with onions and chanterelles

Ingredients

Pie dough

6⅛ oz plain flour
4⅜ oz butter

For the filling:

2⅗ oz grated cheddar and maasdam cheese
3 eggs
1 cup whipped cream 38%
½ tsp coarse salt
freshly ground pepper

For the wild mushroom-onion mixture:

½ oz butter
1 brown onion thinly sliced
7 oz rinsed chanterelles
1 tsp coarse salt
freshly ground pepper

Garnish

spanish chervil

Side dish

10½ oz green lettuce leaves

Preparation

Pie dough

For the pie dough: Cut the butter into small pieces and work it into the flour with your fingers. Quickly gather the pastry with a few drops of water.

Press the dough into a loose-based pie pan (approx. 8 inches in diameter). Cover and refrigerate for about 30 min. Prick holes in the crust with a fork and pre-bake in the middle of the oven for approx. 20 min. at 400°F (fan setting).

For the filling

For the filling: Sprinkle the cheese on the pie crust, while it is still hot. Beat the eggs with the cream, salt and pepper and pour into the crust.

Bake the pie in the middle of the oven for approx. 25 min. at 400°F (fan setting). Remove from the oven and let cool on a rack.

For the mushroom-onion mixture

For the mushroom-onion mixture: Brown the butter in a saute pan. Saute the onions and chanterelles over medium heat, stirring constantly, for about 10 min.

Top the warm pie with the mushrooms and onions. Garnish with chervil and serve with a green salad.

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