Ceps Tart Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 teaspoon salt
• 3-4 tablespoons ice water
• 2 cups fresh ceps mushrooms, sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the flour and salt.
3. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse sand.
4. Add the ice water, a tablespoon at a time, stirring until the dough comes together into a ball.
5. Roll the dough out on a floured surface and gently press it into a 9-inch tart pan.
6. Bake the crust for 10-12 minutes, until lightly golden brown.
7. In a large skillet, heat the olive oil over medium heat.
8. Add the onion and garlic, and sauté for 2-3 minutes until softened.
9. Add the sliced mushrooms and sauté for an additional 5-7 minutes until tender and golden brown.
10. In a medium bowl, whisk together the cream, eggs, Parmesan cheese, thyme, salt, and pepper.
11. Spread the mushroom mixture evenly over the baked crust.
12. Pour the egg mixture over the mushrooms.
13. Bake for 25-30 minutes, until the filling is set and the top is golden brown.
14. Allow the tart to cool for 10 minutes before slicing and serving.

Verdict:

This ceps tart is a delightful combination of earthy mushrooms and creamy custard, all nestled in a flaky crust. The thyme and Parmesan cheese add a lovely depth of flavor to the filling, making this tart a true standout. Serve it warm or at room temperature alongside a simple green salad for a satisfying meal.

Enjoy!