Chanterelle Tart

Melissa Olsen
very easy
5 1
60 mins
60 mins


Servings: 12
  • 150 g Flour
  • 7-10 Tbsp salt, pepper
  • 110 g icy butter
  • 50 g ripened cream
  • 1 TABLESPOON Lemon juice
  • 600 g Chanterelles
  • 150 g streaky smoked bacon
  • 150 g Spring onions
  • 3 Eggs (Gr. M)
  • 125 g Schmand
  • 2 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Thyme
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease


  1. 1

    For the base mix flour and 1 pinch of salt in a mixing bowl. Grate butter on a coarse grater directly into the flour. Mix briefly with a wooden spoon. Stir sour cream, lemon juice and 4 tablespoons of ice-cold water until smooth. Add to the flour mixture, knead first with a spoon and then briefly with your hands until all ingredients are combined.

  2. 2

    Roll out the dough into a circle (approx. 30 cm Ø) on a floured work surface. Place in a greased, flour-spread tart mould (26 cm Ø) with a lift-off base, press down the rim, prick the base several times with a fork and chill for approx. 1 hour.

  3. 3

    In the meantime wash the mushrooms, drain well and clean them. Finely dice bacon. Clean and wash spring onions and cut into fine rings. Leave out bacon in a pan without fat, take it out. Put oil into the pan, heat, add mushrooms, fry briefly while turning. Add spring onions, up to 1 tbsp. for garnishing, and fry briefly. Season with salt and pepper. Add bacon, up to 1 tablespoon.

  4. 4

    Mix eggs and sour cream for the glaze. Season with salt and pepper. Spread the base evenly with breadcrumbs. Add the mushroom mixture. Spread the icing evenly and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom shelf for approx. 40 minutes.

  5. 5

    Remove from the oven, place on a grid and let it rest for about 10 minutes. Carefully remove from the mould and place on a board. Sprinkle with remaining spring onions and bacon. Arrange the tart on plates and garnish with thyme.

Nutrition Facts

240 kcal
13 g
17 g
7 g