Cream Cheese Mushroom Tart

For the cream cheese mushroom tart, first prepare the dough. To do this, mix all the ingredients just until they combine. Form the dough into a round disk and wrap it in plastic wrap and refrigerate.

For the filling, carefully clean the mushrooms with a brush if necessary and then slice or halve them depending on their size. Peel and finely dice the shallot. Pluck off the oregano and chop finely.

Melt the butter and sauté the shallots in it. Add the bacon and mushrooms. Season with oregano, salt and pepper and add crème fraîche. Set aside.

Preheat the oven to 200 °C.

On a floured work surface, roll out the dough slightly larger than the tart pan (there should still be a slight rise around the edge). Line the pan with it. Prick the dough with a fork. First place in the freezer for fifteen minutes and then bake for fifteen minutes. Let cool a little.

Spread the filling on the tart base and bake the cream cheese mushroom tart until it gets a nice color.

Preparation Tip:

The recipe for cream cheese mushroom tart is suitable for a 23 cm diameter tart pan.

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