Fall is not only the season for pumpkins but also for beautiful wild mushrooms. One of my favorites are the chanterelles. They are so beautiful and meaty in texture. I love cooking them in omelettes but most of all in a tarte.
I think the hardest part in cooking with chanterelles is how to clean them. One thing that you should not do is to bathe them in water. You just need to clean them with a damp paper towel to remove the dirt. Use your nail or a knife to dislodge the dirt if the damp towel won’t do it. It can be a labor of love, but it’s really worth it!
1.5 lb of mushrooms can look like a lot, but remember, they contain a lot of water and will cook down. And to me, there’s no better pairing for the mushrooms than caramelized onions and bacon. It gives this tart a rustic flair that will delight your palet! You are going to “fall” in love with this Mushroom Tart. Enjoy!
Preheat the oven to 400 °F/200 °C. Roll out the crust onto a greased tarte pan. Poke the dough with a fork and cover with parchment paper. Add dried beans or pie weights and blind-bake for 15 minutes.
In a large skillet, heat 1 tbsp oil over medium-high heat, fry the bacon, drain on a paper towel and set aside. In the same skillet, heat another tbsp of oil over medium-high heat, add the onions and cook until golden brown and set aside. Heat the remaining oil over medium high heat, and cook the mushrooms until they have cooked down to half their volume. Add the parsley and cook for another minute.
Spread a thin layer of the mustard on the crust. It may seem that there's not enough mustard, but if you add more, all you will taste is the mustard.Add the cream and tilt your dish to ensure the crust is evenly covered. Finally sprinkle your shredded cheese. Add the mushrooms, bacon and onions and bake for about 30 minutes until the cream is set and no longer watery.