Smoky mushroom and red onion tarte flambée

28 Jan 2021
mushroom tarte flambee

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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Tarte flambée comes from Alsace; it’s an easy pizza alternative when time is precious. The pastry takes minutes to prepare and crème fraiche is used in place of a tomato sauce. So it’s all very quick and simple.

The recipe below makes one 25cm tarte which will feed two people for lunch with a salad on the side.

 

For 1 tarte

 

Ingredients

20g butter

150g chestnut mushrooms, cut into quarters or smaller if particularly large

¼ tsp sweet smoked paprika

125g plain flour

75ml hot water

1 tbsp oil

100g crème fraiche

1/2 small onion, finely sliced

40-50g grated Gruyère

Salt and freshly ground black pepper

 

Method

In a wide non-stick pan, melt the butter over a medium heat. Add the mushrooms with a pinch of salt and cook for about 10 minutes until any moisture has evaporated and the mushrooms are quite dry and caramelising at the edges. Now add the smoked paprika and turn off the heat.

 

Meanwhile, prepare the dough. In a medium bowl, combine the flour with ½ tsp salt. Add the oil to the water and pour over the flour. Using a spoon, incorporate the liquid into the flour and then transfer the dough to a work surface. Knead for a couple of minutes until smooth, adding a little more flour if it feels sticky.

 

Preheat your oven to 230°C and place a large baking sheet in the oven.

 

On a well-floured surface, use your hands to push the dough into a circle or oval shape and then continue to roll out fully using a floured rolling pin until around 25cm wide. Transfer the disc to a piece of non-stick baking paper.

 

Spread the crème fraiche over the dough, leaving a small gap at the edge all the way around. Now dot the mushrooms on top followed by the red onion and lastly the grated Gruyère and some black pepper.

 

Transfer the tart with the non-stick paper, onto the baking sheet and bake for 12-15 minutes until golden and puffy

 

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