The Perfect Autumn Recipe: rustic mushroom and Comté tart
A true ode to vegetables – the small ones, the big ones, the beloved ones, the unloved ones – the new book by photographer and food stylist Caroline Lesguillons presents itself as an encyclopedia, punctuated of course by recipes. Here is the rustic mushroom and Comté tart, to welcome autumn as it should be.
INGREDIENTS
Pastry
200 g wheat flour - 1⁄2 tsp salt
90 g soft butter
70 ml of cold water
Trim
2 cloves garlic
500 g brown button mushrooms 2 tbsp whole-grain mustard
1 Tablespoon ricotta
100 g grated Comté cheese
Olive oil
Herbs of Provence
1 beaten egg (for gilding)
Salt and pepper
1. Prepare the pie crust by mixing the flour, salt and soft butter. Add the water gradually until you form a ball of homogeneous, non-sticky dough. Cover and place in the refrigerator for 1 hour.
2. Meanwhile, brown the peeled and chopped garlic and the mushrooms, previously washed, dried and chopped, in the olive oil for about 10 to 15 minutes so that the latter release their water.
3. At the same time, in a bowl, mix the mustard with the ricotta, salt, pepper and Provence herbs.
4. Preheat the oven to 180 ° C.
5. Take the dough out of the refrigerator and roll it out on a sheet of floured baking paper until it forms a disk. Place the mustard-ricotta mixture in the center and spread it to within 2 or 3 cm of the edge. Add the mushrooms, sprinkle with grated Comté and fold the edges of the dough inwards. Brown them with a beaten egg, place in the oven and cook for 35 to 45 minutes.
6. Enjoy with a green salad.
Recipe from the book All the vegetables , by Caroline Lesguillons, published by Webedia Books, to be published on October 26, 2023.
