PureSpelt Bread and Mushroom Tart

Preparation time: approx. 40 minutes

Baking or cooking time: approx. 40 minutes

makes 8-12 pieces, 1 26 cm round tart pan, buttered

Tart base

250 g leftover PureSpelt bread, dried out and ground into breadcrumbs
75 g butter pieces, cold
2 tsp marjoram, finely chopped
1 clove garlic, minced
1/2 tsp salt
a little pepper
approx. 100 ml/100 g water, cold

Custard

4 eggs
50 ml/50 g milk
180 g crème fraîche
1 1/2 tsp salt
pepper
paprika
3 tbsp parsley, chopped

Filling

400 g mixed mushrooms, e.g. oyster, shiitake, sliced
clarified butter or canola oil
1 small leek, in rings

parsley to garnish

1

For the base, rub the breadcrumbs with the butter until you have fine crumbs. Add the marjoram, garlic, salt and pepper then add the water and mix to form a dough. Press into the baking form, making a slightly raised edge.

2

Bake the base on the lowest rack of an oven preheated to 200 °C for 10-15 minutes.

3

Whisk together all the custard ingredients.

4

For the filling, sauté the mushrooms in the clarified butter, then add the leek and fry briefly. Remove the base from the oven and spread the mushroom mixture on top. Pour the custard over top.

5

Bake for an additional 20-25 minutes. Garnish with parsley and serve warm.

Tips

You can substitute the mushrooms with other vegetables, like carrots, leeks or tomatoes, or add grated cheese or bacon.

Link zum Video

Source:

IG Dinkel, Judith Gmür-Stalder