an oyster mushroom tart, “a seasonal gourmet pleasure”

Oyster mushroom tart, caramelized onion whipped cream and kale crisps

For a pie (about 10 people)


salted doughe : 250 g flour • 125 g softened butter • 30 ml cold water • 1 egg • 1 pinch of salt

Mushroom puree : 500 g mushrooms (here oyster mushrooms) • 1 yellow onion • 400 g fresh cream • Sunflower oil • Then 3 eggs

Sweet whipped cream : 2 yellow onions • 400 g of fresh cream at 30% fat

Kale chips : 200 g of kale • Olive oil • Salt • Pepper


Start by preparing the salty dough :

In a bowl (or mixer) mix the flour, salt and softened butter to sand it (ie get a slightly sandy texture). Especially mix the butter well so as not to find lumps.

Add the egg and cold water and work the dough until you get a smooth ball

Film the dough, evacuating the air well and leave to rest in the fridge for at least 1 hour.

Prepare the mushroom puree

Chop the onion

Coarsely chop the mushrooms (if you are using button mushrooms, for example, sort them first). In my case, I use whole oyster mushrooms.

In a fairly large saucepan, very hot with a little sunflower oil, sauté the mushrooms until they have released all the water and are well coloured. Discard the mushrooms.

In the same pan, brown the onion over medium heat, stirring regularly. When it is well colored, add your mushrooms (keep some for dressing your pie) and cook for a few more minutes.

Add the cream, mix and reduce over low heat until the amount of cream has been reduced by about half.

Blend the mixture until you get a smooth result.

Check seasoning and set aside.

Sweet whipped cream

Chop the onions

Sauté the onions over medium heat until they have a nice brown color. If they start to stick a little, do not hesitate to add a little water and continue cooking.

Add the cream and a pinch of salt and reduce over low heat, stirring regularly for about 10 minutes. The cream should reduce by about 30%.

Mix the cream and adjust the seasoning.

Book cool.

When the cream is very cold (it can be prepared the day before, it’s even better), whip it with a mixer to obtain whipped cream. Whipped cream can also be made with a siphon. To do this, pour the cream of onions into your siphon and gas with a cartridge, stir well and test to check the texture.

Kale chips

Preheat the oven to 170°C

Detail the kale leaves by removing the central rib (and it goes into the compost!) and cutting the leaves into pieces of about 1cm x 1cm. Wash well in a mixture of water and a little white vinegar.

Dry the kale on a clean towel.

In a bowl, toss the kale with the olive oil, salt and pepper until well coated.

Spread the cabbage well on a plate covered with parchment paper and bake for at least 15/20 minutes (cooking can be much longer depending on the freshness and thickness of the leaves).

The chips are ready when they are dry and crispy.

Dispose of them on absorbent paper


Roll out the dough that you have previously brought back to temperature so that it is easier to work with and line a mold 20 cm in diameter. Prick the bottom of the dough with a fork

Blind-bake the dough for 14 minutes at 180°C in fan-forced heat (you can use pulses for example)

Meanwhile, mix 400 g of mushroom purée with 3 whole eggs. Adjust seasoning.

When the dough is cooked, pour in the puree/egg mixture and flatten slightly with a spatula.

Return to oven and bake for 30 minutes.

For the dressagecut your pie into 10 parts.

Add the remaining sautéed mushrooms to the pie. You can also mix them with a mixture of roasted seeds (squash, sunflower, sesame…).

Place the slices on the plates and add a few kale chips and a nice spoonful of onion whipped cream.

By Fanny Duranton, Semo restaurant in Lyon 1er

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