ALAIN MILLIAT'S MUSHROOM AND RHUBARB TART

An unexpected and yet so delicious marriage.

The acidity and herbaceous notes of rhubarb contrast with the richness of this tart. The liveliness and freshness of the sparkling rhubarb will perfectly complement your tasting experience.

Ingredients for 4 to 6 people :

RECIPE

Start by removing the damaged ends of the stems from about twenty of the most beautiful mushrooms, taking care to keep as much of the stem length as possible. Then, cut these mushrooms into nice slices from the top to the stem, about 3 or 4 mm thick, and set them aside. For the rest of the mushrooms, remove the stems and cut them into very small cubes, 5 mm on each side.

Next, peel the garlic clove, cut it in half, and remove the germ. Crush the two halves of the clove with the flat of a large knife. Heat the butter in a frying pan or saucepan, add the two halves of the garlic clove, and let the butter melt completely before adding the mushrooms. Sauté everything over medium-high heat until the mushrooms are nicely browned and their water has evaporated.

Then add a large tablespoon of crème fraîche, salt and pepper, mix, and turn off the heat. Then, set everything aside. Preheat your oven to 180°C.

Roll out your pastry to a thickness of 3 mm and press it into your pan. Prick the bottom with a few fork pricks. Blind bake the pastry for about ten minutes. Then add the creamy mushroom filling to the entire tart base and arrange the mushroom slices on top, like a fish scale. Before baking, brush each mushroom slice with melted butter. Bake for about 20 to 25 minutes, until the pastry is golden brown and the mushroom slices as well.

Take it out of the oven and enjoy it with friends, with a nice green salad and delicious Alain Milliat rhubarb.