Ingredients
- 1 cup fresh morel mushrooms, chopped
- 1 store-bought or homemade flaky pastry crust
- 1 cup heavy cream
- 2 large eggs
- 2 cloves garlic, minced
- 2 tablespoons fresh herbs (thyme or parsley)
- 2 tablespoons butter (for sautéing)
- Salt and pepper to taste
- ¼ cup white wine (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out your pastry dough and fit it into a tart pan, trimming the edges. Prick the bottom with a fork to prevent bubbling.
- In a skillet, melt butter over medium heat. Add minced garlic and stir until fragrant, about 1 minute. Then add the chopped morels, sauté until they’re tender and golden, roughly 5-7 minutes. Pour in the white wine, allowing it to reduce, about 2-3 minutes.
- In a bowl, whisk together eggs and heavy cream, incorporating salt, pepper, and herbs. Gently fold in the sautéed morels.
- Pour the filling into the pastry crust, spreading it evenly.
- Bake for 30-35 minutes or until the tart is puffed and golden brown.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
Notes
Make sure the morels are cleaned well as they can hold onto dirt. Consider adding grated cheese on top before baking for added texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian