Chantarelle tart in rye crust

Joys of early summer in Austria. Our local weekly market is full on yummy things! Today I found some “Eierschwammel”, translated it mean egg mushrooms. Do your guess what they could be? Well they are chanterelles, the season is just starting. Chanterelles looked so good so I decided to make tart from them for lunch for us.(Oh and I played with the camera a little so pictures this time are little artsy fartsy 😜)

This is really simple and fast tart. If you do not have chanterelles basically any other mushroom works too. I love serving tarts as lunch or as brunch during the summer months. I also wanted to try something bit different with the crust today so instead of using spelt flour, I opted to rye. Hey and is was a good choice. Taste and consistency of the crust were amazing. Although rye dough is bit challenging to work. It will be fine as long as you keep your hand moist while working the dough on your pan. I used quite big pan to make my tart, diameter was 32 cm. IF you want to make smaller tart please half the amounts. Another special thing was that I added some Turmeric as spice. It gave lovely yellow color to the filling and I love the taste of Turmeric . So here you go, my lovely tart recipe, I hope you will like it and try to make it!

200 g butter
1,5 dl spelt flour
3 dl rye flour
1 tsp baking powder
1dl grated Parmesan cheese
Make the crust first:

In a large bowl, whisk together all the dry ingredients.
Pour the cubed butter into the flour mixture and stir the dough together.
When it comes together, use one hand to turn it over on itself in the bowl, kneading lightly, about 6 times. You dough can still be little crumbly .
Turn the dough into a pie plate ,wet your hands with cold water and press the dough up the sides and over the bottom of the baking dish, making sure there are no cracks visible.
Put the unbaked crust in the refrigerator while you make the filling.
For the filling:

About 600 g chanterelles
1 onion finely chopped
1 tbs butter for frying
2 onion stalks,chopped
½ clove of garlic finely minced
½ tsp Turmeric (if you are not used to the taste of this healthy spice, use less when making this pie first time)
Couple of twigs of fresh oregano and thyme
250 g ricotta cheese
3 dl cream/whole milk
3 eggs
Black pepper
1 dl Parmesan cheese
Melt butter in a deep skillet on medium heat and slowly saute onions until soft, slightly browned, and very sweet. Stir in the Turmeric and onions,fry so that onion becomes glass looking but not brown.
Season with salt and black pepper. When cooked, stir in the fresh thyme and oregano leaves, and place into a small bowl.
In another bowl Beat the eggs,cream and crated Parmesan cheese together until well blended or no trace of egg yolk remain.
Bring out the tart shell. Sprinkle your cooled down mixture on chanterelles and onions on top of your tart crust.
Pour in the egg mixture so that it covers well all chanterelles .
Place into a 200c oven and bake for 40 minutes, or until golden brown, and mixture is set.
Allow the quiche to cool down and solidify for an hour. Delicious warm, or room temperature. Serve with salad.


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