Tart with Fennel, Chanterelles, and Tomatoes

Tart with Fennel, Chanterelles, and Tomatoes

Do you like chanterelles and vegetables? Bake them on a crispy crust using the recipe for this exceptional tart. It will please everyone!



  • Egg, 1
  • Whole wheat flour, 250 g
  • Butter, 150 g
  • Salt, 1 teaspoon
  • Grana Padano cheese, grated, 50 g


  • Onion, 1
  • Eggs, 3
  • Chanterelle mushrooms, 250 g
  • Fennel, 1
  • Butter, 10 g
  • Cherry tomatoes, 200 g
  • Feta cheese, 80 g
  • Salt, a pinch
  • 12% sour cream, 300 ml
  • Ground nutmeg, 0.25 teaspoon
  • Black pepper, 0.5 teaspoon


  • Fresh thyme, 20 g


  • Breadcrumbs, 20 g
  • Butter, 1 teaspoon


Step 1: Knead the Tart Dough

Sift the flour through a sieve. Cut the butter into cubes. Add salt and egg. Knead all the dough ingredients together vigorously. Form a ball, wrap it in plastic wrap, and refrigerate for 40 minutes.

Step 2: Bake the Tart Crust

Grease a tart pan with butter and sprinkle with breadcrumbs. Roll out the dough between two sheets of parchment paper. Line the tart pan with the dough, pressing the edges firmly. Prick the center with a fork.

Cover the dough with aluminum foil, weigh it down with pie weights or ceramic baking beans.

Place it in an oven preheated to 180°C for 15 minutes. Remove from the oven, remove the foil and weights. Bake for another 7 minutes at the same temperature.

Step 3: Prepare the Filling

Dice the onion, cut the fennel into smaller pieces. Heat butter in a pan. Sauté the vegetables. Add washed, dried chanterelles. Season with salt and pepper. Simmer until excess water evaporates.

In a bowl, beat the eggs with the cream, adding a little salt and nutmeg. Spread the sautéed vegetables with chanterelles over the pre-baked crust.

Pour the egg mixture over everything. Sprinkle with crumbled feta cheese. Arrange cherry tomatoes on top. Place it in the oven for about 30 minutes.

Step 4: Serve the Tart

Serve the tart decorated with fresh thyme.

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