📝 About This Recipe
This savory tart celebrates the deep, nutty profile of spelt, an ancient grain that lends a sophisticated heartiness to the buttery crust. Nestled within is a rich, umami-packed filling of caramelized wild mushrooms and fresh thyme, bound by a silky custard of crème fraîche and Gruyère. It is a timeless dish that bridges the gap between rustic farmhouse cooking and elegant modern gastronomy, perfect for a cozy autumn dinner.
🥗 Ingredients
Spelt Shortcrust Pastry
- 250 grams Spelt flour (whole grain or white spelt)
- 125 grams Unsalted butter (cold and cubed)
- 1/2 teaspoon Sea salt
- 3-4 tablespoons Ice water (as needed)
Mushroom Filling
- 500 grams Mixed mushrooms (such as Cremini, Shiitake, and Oyster, sliced)
- 2 large Shallots (finely minced)
- 2 Garlic cloves (minced)
- 1 tablespoon Fresh thyme (leaves only)
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons Dry Sherry or White Wine (optional for deglazing)
Custard & Finish
- 3 Large eggs (at room temperature)
- 200 ml Crème fraîche (can substitute with heavy cream)
- 100 grams Gruyère cheese (grated)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large bowl, combine the spelt flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
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2
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a flat disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
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3
Preheat your oven to 190°C (375°F). Lightly flour a work surface and roll out the chilled dough to a 3mm thickness, large enough to line a 9-inch tart tin.
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4
Press the dough into the tin, trim the edges, and prick the base with a fork. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes.
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5
Remove the weights and paper, then bake for another 5-7 minutes until the base is dry and lightly golden. Set aside to cool slightly.
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6
In a large skillet, heat the olive oil and butter over medium-high heat. Add the mushrooms in a single layer and sauté without stirring for 3 minutes to develop a deep brown crust.
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7
Add the shallots and garlic to the mushrooms. Sauté for another 5 minutes until the shallots are translucent and the mushrooms are tender.
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8
Stir in the fresh thyme and deglaze the pan with Sherry or white wine, scraping up any browned bits from the bottom. Season with salt and pepper, then remove from heat.
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9
In a medium bowl, whisk together the eggs, crème fraîche, grated nutmeg, and a pinch of salt until smooth.
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10
Scatter half of the grated Gruyère over the bottom of the pre-baked tart shell. Layer the mushroom mixture evenly on top.
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11
Pour the egg and crème fraîche custard over the mushrooms, then top with the remaining Gruyère cheese.
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12
Bake the tart at 180°C (350°F) for 25-30 minutes, or until the custard is set and the top is beautifully golden brown.
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13
Allow the tart to rest for 10 minutes before slicing to ensure the custard sets perfectly.
💡 Chef's Tips
Don't overwork the spelt dough; it has a more delicate gluten structure than wheat and can become crumbly if handled too much. Ensure your mushrooms are completely dry before sautéing to achieve a proper sear rather than steaming them. If you can't find crème fraîche, use heavy cream with a teaspoon of lemon juice for that signature tang. For a deeper flavor, try using a mix of wild mushrooms like Chanterelles or Porcini if they are in season. Always blind bake your crust to avoid the dreaded 'soggy bottom' when adding the custard filling.
🍽️ Serving Suggestions
Serve warm with a crisp green salad dressed in a sharp lemon vinaigrette. Pairs beautifully with a chilled glass of Chardonnay or a light-bodied Pinot Noir. Add a dollop of onion jam on the side for a sweet and savory contrast. Accompany with a bowl of creamy roasted tomato soup for a hearty lunch. Garnish with extra fresh thyme sprigs and a drizzle of truffle oil for a touch of luxury.