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🍽️ Crispy Porcini Mushroom Tart

485 kcal · 30 min · 4 servings

Ingredients

• 350 g wheat flour
• 1 dry yeast
• 1 tsp salt (level)
• 2 tbsp olive oil
• 175 ml lukewarm water
• 300 g porcini mushrooms
• 2 tbsp lemon juice
• 1 sprig thyme
• 0.5 bunch flat-leaf parsley
• 300 g crème fraîche
• 1 clove garlic
• salt
• freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. 1. Mix the flour with the yeast and salt in a bowl.
2. 2. Add the oil and water and knead everything into a smooth dough that no longer sticks to the bowl.
3. 3. If the dough is too dry, add a little more water.
4. 4. Shape the dough into a ball and lightly coat it with oil.
5. 5. Cover the dough and let it rise until its volume has doubled.
6. 6. Clean the porcini mushrooms and cut out any unsightly spots.
7. 7. Slice the mushrooms lengthwise into slices about 0.5 cm thick.
8. 8. Drizzle the mushroom slices with lemon juice.
9. 9. Rinse the thyme and parsley and shake them dry.
10. 10. Finely chop the herb leaves.
11. 11. Stir the crème fraîche with the pressed garlic clove.
12. 12. Season the crème fraîche with salt and pepper.
13. 13. Preheat the oven to 220 degrees Celsius with top and bottom heat.
14. 14. Divide the dough into two parts and roll each into two flatbreads of about 20 cm in diameter.
15. 15. Place the flatbreads on a baking sheet lined with baking paper.
16. 16. Let the flatbreads rise for another 15 minutes.
17. 17. Press the center of the flatbreads slightly flat so that a rim remains.
18. 18. Spread the seasoned crème fraîche over the flatbreads.
19. 19. Distribute the mushroom slices evenly on top.
20. 20. Sprinkle the chopped herbs over the top.
21. 21. Bake the tarts in the center of the oven for about 15 to 20 minutes.
22. 22. Remove them when the rim is crispy brown and the mushrooms have taken on color.
23. 23. Drizzle the finished tarts with the remaining olive oil.
24. 24. Serve the tarts hot.

Nutrition per serving

• kcal: 485
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 42 g