Lunch: Mushroom & Cranberry Tart

Ingredients: 1 2/3 cups all-purpose | flour | 1 stick butter | 1 egg | salt

Utensils: standing mixer or hand mixer with dough hooks

Add flour, butter, a pinch of salt, and a part of the eggs to a standing mixer. Knead until a smooth dough forms.

Utensils: plastic wrap

Place dough in plastic wrap, transfer to refrigerator, and let rest for approx. 30 min.

Ingredients: 1 onion | 2 green onions | 1/2 oz chives | 7 oz cranberries | 9 oz chanterelle mushrooms | 7 oz porcini mushrooms

Utensils: cutting board | knife

In the meantime, finely dice onion. Finely slice green onions and chives. Roughly chop cranberries. Clean and cube mushrooms.

Ingredients: vegetable oil for frying

Utensils: frying pan | oven | cooking spoon

Preheat oven to 180°C/350°F. Heat some vegetable oil in a large frying pan and sauté onions until translucent. Add mushrooms and sauté for approx. 8 - 10 min. until any liquid has evaporated. Add cranberries and green onions to mixture, stir, and set aside.

Ingredients: butter for greasing flour for work surface

Utensils: pie weights or dried beans | parchment paper | tart pan | rolling pin

Flour working surface and roll out dough. Transfer to a greased tart pan. Carefully place a sheet of parchment paper on the dough and fill with pie weights or dried beans. Blind bake in preheated oven at 180°C/350°F for approx. 8 – 10 min. Set aside.

Ingredients: 7 oz crème fraîche | 1/4 cup whipping cream | 3 eggs | salt | pepper | nutmeg

Utensils: fine grater | large bowl

Meanwhile, mix crème fraîche, whipping cream, chives and remaining eggs in a large bowl. Season with salt, pepper, and grated nutmeg.

Utensils: oven

Remove pie weights and parchment paper and fill dough with mushroom mixture. Pour sour cream mixture over mushrooms. Bake in preheated oven at 180°C/350°F for approx. 35 - 40 min.

Enjoy your meal!