Chanterelle tart or tartlets (Sweden)

Chanterelle mushrooms are abundant in the Northern Hemisphere. Swedish chanterelle tart is a traditional culinary specialty that combines the delicate flavor of chanterelles with a light and crisp pastry. This gluten-free recipe allows you to fully enjoy the richness of these wild mushrooms while respecting food intolerances. Perfectly creamy, this tart is ideal as a starter or main course, accompanied by a green salad. Here's how to prepare this delicious gluten-free tart, inspired by Swedish tradition.

Preparation time: 20 minutes

Cooking time 30 minutes

Total time 50 minutes

Ratings: 5 out of 1 vote

Difficulty: Beginner

Servings: 4

Special diet: suitable for gluten-free diet

Ingredients

Gluten-free shortcrust pastry (see recipe below)
For the garnish:
400g of fresh chanterelle mushrooms
1 finely chopped onion
2 cloves of chopped garlic
20g of butter
3 eggs
20 cl of thick fresh cream
100g of grated Parmesan (or grated Gruyère)
Salt, pepper
A pinch of nutmeg
Chopped fresh parsley

Preparation

1
Prepare the gluten-free dough as per the recipe here :
2
Form into a ball, wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
3
Preheat the oven: Preheat your oven to 180°C (350°F).
4
Preparing the chanterelles:
5
Clean the chanterelles by gently wiping them with a damp cloth to remove any impurities. Avoid soaking them in water. Cut the larger ones into pieces and leave the smaller ones whole.
6
Cooking the chanterelles: In a pan, melt the butter over medium heat and sauté the chopped onion until translucent. Add the minced garlic and cook for a few minutes. Then add the chanterelles and cook until they have released their liquid; drain the liquid and continue cooking the chanterelles until golden brown. Season with salt, pepper, and a pinch of nutmeg. Set aside.
7
Prepare the filling: In a bowl, whisk the eggs with the crème fraîche. Add the grated cheese and stir in the sautéed chanterelles. Mix well and adjust the seasoning if necessary.
8
Roll out the dough and fill: Remove the dough from the refrigerator and roll it out between two sheets of plastic wrap. Line a tart tin with the dough, then prick the base with a fork. Pour the chanterelle mixture over the dough.
9
Baking the pie: Place the pie in the preheated oven and bake for approximately 25 to 30 minutes, or until the filling is golden brown and the pastry is cooked through.
10
To serve: Sprinkle the tart with chopped fresh parsley before serving. This chanterelle tart is delicious hot, warm, or even cold.

Keywords: Gluten-free chanterelle tart, gluten-free mushroom tart, Swedish tart