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Tart with mushrooms and fennel

Prep Time15 mins
Cook Time30 mins
Resting time1 hr
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: French
Keyword: Tart
Servings: 6 people


For making the dough

  • 190 gr all-purpose flour
  • 1/2 tsp salt
  • 150 gr cold butter, cut into small pieces
  • 30 ml cold water
  • 1/2 tsp white vinegar
  • 1 egg yolk

For the filling

  • 3 tbsp butter
  • 200 gr mushrooms, cut into thin slices
  • 2 fresh onions, finely chopped
  • 1/2 fennel, finely chopped
  • 3 eggs (+ the egg white from the crust)
  • 120 gr heavy cream
  • 120 gr plain yogurt
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper


For the tart curst:

  • In a large bowl mix the flour and salt.
  • Add the butter and mix with the flour using your hands. Gently squeeze with your fingers until the mixture becomes grainy and small pieces of butter appear. Make quick movements to keep the butter cool.
  • Then add the chilled water and vinegar. Add the quantity slowly, depending on the flour may not need it all.
  • Stir with a fork until dry.
  • Wrap in a plastic wrap and leave in the refrigerator for at least one hour.
  • Remove from the fridge and leave in the fridge for about 10 minutes until slightly softened.
  • Sprinkle with flour a clean surface and roll out the dough with a rolling pin. We want to open it just above our pan so we can cover the walls as well. Using a rolling pin, transfer to a baking tray and pierce the entire surface with a fork.
  • Cover with a plasc film and fill it up with (raw) rice or chickpeas. Bake it for 20 minutes at 190 ° C.
  • Remove from the oven and brush with the egg yolk. If necessary add a few drops of water to the yolk.
  • Bake for another 10 minutes.

For the filling

  • In a pan add the butter and melt over medium heat.
  • Add the mushrooms, salt and pepper and saute for about 5 minutes. Remove.
  • In the same pan add the onion and fennel, salt and freshly ground pepper and saute for another 5 minutes.
  • In a large bowl whisk together the 3 eggs (+ the remaining egg white from the tart crust), heavy cream, yogurt and the sauteed veggies. Add salt and freshly ground pepper.
  • Spread the mixture on the tart and bake for about 25 minutes at 180 ° C or until the tart has a golden color.