Servings: 4 people
Equipment
- 1 bowl or pot
- 1 Dough Roller
- 2 Sheets of baking paper
- 1 large and flat baking tray
- 1 Blender
- Oven
- 1 Sauce pan
Ingredients
- 300 g fresh morels
- 3 hogweed shoots
- 20 wild garlic leaves flowers for decoration
- 10 ground elder leaves
- 10 rapeseed kale leaves flowers for decoration
- 125 g crème fraîche
- 300 g wheat flour
- 100 ml water
- 1 tsp salt
- 2 tbsp oil
- ½ red onion
- 1½ tbsp white wine
- 1½ tbsp sherry
- salt to taste
- pepper to taste
- oil for frying
Instructions
Dough
- Preheat the oven to 220 ℃.
- Mix flour, water, 2 tbsp of oil, and 1 tsp of salt.
- Work the dough for 5 to 10 minutes. Split it in half.
- Flatten each piece on the baking paper with a roller (around 3 mm thick).
Morels sauce
- Cut morels in bite-size pieces.
- Heat the oil in a saucepan. Put the onion to the saucepan and fry until it becomes translucent.
- Add morels and fry them until the mushroom liquid evaporates.
- Add wine and sherry and fry until the liquid evaporates.
- Season with salt and pepper.
Toppings
- Wash all greens and roughly chop.
- Add wild garlic, hogweed, ground elder, and crème fraîche to a blender and blend until smooth consistency. Add salt and pepper to taste.
- Spread the cream evenly over the flat dough.
- Add morels and rapeseed kale on top.
- Bake each tarte for about 15-20 minutes (until the edges of the tarte become crispy and brown).
- Decorate with wild garlic and rapeseed kale flowers.
