Chanterelle Tart
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Thin crunch olive oil pastry crust topped with buttery sage infused chanterelle mushrooms.
Olive Oil Pastry
  • 2 cups all-purpose flour, more for working
  • ½ teaspoon kosher salt
  • ½ cup olive oil
Chanterelle Filling
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot finely chopped
  • 8 fresh sage leaves
  • 1 pound fresh Chanterelle Mushrooms, cut into ¾” pieces (approx.)
  • ¼ cup dry white wine
  • 2 tablespoons sour cream
  • ½ cup grated hard aged sheep’s cheese such as Pecorino Romano
  • 1 tablespoon fresh chopped chives (optional)
  1. Gently clean your fresh mushrooms of all debris using a damp paper towel or cloth, if they are dirty, gently rinse and use a clean paintbrush to remove particles. Set on clean paper towel and allow to dry for an hour or more before cooking. Slice/chop into medium sized pieces, about ¾”, they will shrink during cooking and you will want enough to chew on. Set aside while you make your tart crust.
  2. Gently press dough into the tin and crimp the edges. Cover with parchment paper then add pie weights, preparing to blind bake the tart crust at 425℉ about 12 minutes. Remove from oven and let cool while you prepare your mushrooms.
  1. Heat olive oil and butter in a 12” skillet over medium heat.
  2. Add shallots and cook until slightly soft, then add whole clean sage leaves, cooking for about 4 minutes to slightly brown the butter and infuse with the herb flavors.
  3. Add wine and cook a couple of minutes more before adding cleaned mushroom pieces.
  4. Continue cooking until mushrooms are soft and liquids have reduced by a third, lower heat and stir in sour cream. Stir to mix thoroughly. Remove from heat.
  5. Drain excess liquid from mushroom mixture and reserve (may be as much as ⅓-½ cup).
  6. Remove sage leaves and spread mushrooms over prepared tart shell.
  7. Sprinkle the grated cheese evenly over the mushrooms.
  8. Bake on the middle rack of the oven at 425℉ for 20-25 minutes until crust is golden and cheese melted. Remove from oven and cool for 10-15 minutes before serving.
  9. While tart is baking create a sauce to drizzle over your tart by heating the reserved liquid and adding a bit more cheese and sour cream (a tablespoon each will do it) warm until thickened -- do not bring to a boil, but gently simmer.
  10. Cut tart into small wedges and drizzle with sauce and sprinkle with fresh chopped chives.
Recipe by What about the food? at