Mushroom and Cranberry Tart Recipe

For the dough:

200 g all-purpose flour
125 g butter
1 egg
Salt

For the filling:

1 onion
2 green onions
10 g chives
200 g dried cranberries
250 g chanterelle mushrooms
200 g porcini mushrooms
Vegetable oil for frying

For the cream mixture:

200 g crème fraîche
50 ml whipping cream
3 eggs
Salt, pepper, nutmeg

Prepare the dough: Mix flour, butter, a pinch of salt, and one egg until smooth.

Wrap in plastic and refrigerate for 30 minutes.

Prepare the filling: Dice the onion, slice green onions and chives, chop cranberries, and cube mushrooms. Sauté onions in oil until translucent, then add mushrooms and cook until liquid evaporates. Stir in cranberries and green onions.

Blind bake the crust: Roll out the dough, place in a greased tart pan, cover with parchment and pie weights, and bake at 180°C/350°F for 8-10 minutes.

Prepare the cream mixture: Mix crème fraîche, whipping cream, chives, and remaining eggs. Season with salt, pepper, and nutmeg.

Assemble and bake: Remove pie weights, fill crust with mushroom mixture, pour cream mixture over, and bake at 180°C/350°F for 35-40 minutes