Chantarelle mushroom and cheese tart with salad rec

Name: Chantarelle mushroom and cheese tart with salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x 200g tin of Swedish kantarell; 320 g (11.3oz) shortcrust pastry; 1 tsp dried thyme; 200 ml (7fl oz) creme fraiche; 3 eggs; 1 onion; 50 ml (1.8fl oz) milk; 75 g (2.6oz) Swedish vasterbotton cheese; 125 g (4.4oz) salad leaves; 125 g (4.4oz) cherry tomatoes; 2 tbsp olive oil; 1 tbsp butter; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 garlic clove; 1 pinch salt; 1 pinch pepper

Servings: persons

1 x 200g tin of Swedish kantarell
320 g (11.3oz) shortcrust pastry
1 tsp dried thyme
200 ml (7fl oz) creme fraiche
3 eggs
1 onion
50 ml (1.8fl oz) milk
75 g (2.6oz) Swedish vasterbotton cheese
125 g (4.4oz) salad leaves
125 g (4.4oz) cherry tomatoes
2 tbsp olive oil
1 tbsp butter
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove
1 pinch salt
1 pinch pepper

1
Preheat the oven to 180C.
2
Take a tart tin (approx 20cm) and coat with butter.
3
Lightly dust a surface with flour.
4
Roll out the pastry on top of the flour into a large 5mm thick circle.
5
Line the tart tin with the pastry and trim away any excess around the edge.
6
It can hang over slightly.
7
Prick the base all over with a fork and bake in the oven for 10 minutes.
8
While the pastry is baking make the filling.
9
Finely chop the onions, drain the 'kantarell' mushrooms and chop into small pieces.
10
In a large frying pan heat 1 tbsp of butter, add the onions and fry until soft then add the chopped mushrooms and 1 crushed garlic clove continue to fry for a couple of minutes, season with salt and pepper to taste.
11
Chop 2 tbsp of fresh thyme.
12
In a large bowl add 3 eggs and whisk well.
13
To the eggs add 200ml of creme fraiche and 2 tsp of thyme, mix together, then stir in the mushrooms and onions.
14
Season to taste.
15
Add the filling mix to the baked pastry, scatter 75g of grated cheese over the top and bake in the oven for 25 minutes.
16
While the tart is in the oven make the salad.
17
Cut the cherry tomatoes in half and mix them together with salad leaves.
18
To make the dressing mix 2 tbsp of olive oil with 1 tbsp of lemon juice and 1 tsp of Dijon mustard.
19
Season to taste.
20
Add the dressing to the salad when ready to serve.
21
Remove the tart from the oven and serve with the salad.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 x 200g tin of Swedish kantarell, 320 g (11.3oz) shortcrust pastry, 1 tsp dried thyme, 200 ml (7fl oz) creme fraiche, and more.

Yes, Chantarelle mushroom and cheese tart with salad recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chantarelle mushroom and cheese tart with salad recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions