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Pie with onions and chanterelles

Pie with onions and chanterelles

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

1 hr 5 min 4 persons
Earthy Sweet Cream

ingredients

Pie dough

  • 6⅛ ounces plain flour
  • 4⅖ ounces butter

For the filling:

  • 2⅗ ounces pasta & gratin cheese
  • 3 eggs
  • 1 cup whipping cream 38%
  • ½ tsp coarse salt
  • freshly ground pepper

For the wild mushroom-onion mixture:

  • ½ ounce butter
  • 1 brown onion thinly sliced
  • 7 ounces rinsed chantarelle mushrooms
  • 1 tsp coarse salt
  • freshly ground pepper

Garnish

  • spanish chervil

Side dish

  • 10½ ounces green lettuce leaves

preparation

1. 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.

2. 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).

3. 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.

4. 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.

5. 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.

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