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NEFF Recipe: Mushroom Tart

Makes 1 tart pan (about a 30 cm diameter)


Tart Dough:

  • 240 gr flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 pinch sugar
  • 80 ml neutral vegetable oil
  • 80 ml hot water


  • 25 gr dried porcini mushrooms
  • 700 gr assorted mushrooms (such as white, oyster, chanterelle, porcini)
  • 2 shallots
  • 1 garlic clove
  • 1 small sprig fresh thyme (or 1 teaspoon dried)
  • 2 tablespoons olive oil
  • 250 gr cream
  • Salt, freshly ground black pepper
  • 1 tablespoon lemon juice
  • 2 eggs
  • 2 tablespoons finely chopped chives
  • 125 gr fresh goat cheese


Soak the dried mushrooms in hot water for at least 30 minutes. In the meantime, prepare the dough.

Combine the flour, baking powder, salt and sugar in a plastic bowl that can be tightly sealed. Pour oil and water over the top. Seal the bowl with a lid and shake it well.

Uncover the bowl and briefly knead the dough by hand.

Immediately roll out the dough on a lightly flowered work surface and place it in a tart pan lined with parchment paper.

Shape the dough so that the edges are 2 cm high.

Wipe off the fresh mushrooms with a paper towel…

and cut them into slices 2 to 3 mm thick.

Transfer the soaked mushrooms to a colander, rinse them several times under cold water and drain. Cut the mushrooms into small pieces. Meanwhile, preheat the oven to 220°C, bread baking mode.

Peel the shallots and garlic clove and dice finely.

Rinse the thyme, shake it dry…

and chop the leaves finely.

Briefly brown the shallots, garlic and thyme in the olive oil.

Add the fresh mushrooms and sauté briefly. Squeeze the moisture out of the soaked mushrooms as well as possible and add them to the pan.

Add the cream and simmer gently for several minutes until the liquid is slightly reduced. Season to taste with salt, pepper and lemon juice.

Whisk together the eggs and chives …

and stir them into the mushroom mixture.

Spread fresh goat cheese onto the tarte dough.

Distribute the hot mushrooms on top.

Bake the tart in the NEFF oven for about 15 minutes on shelf level 1.

Then reduce the temperature to 180°C and bake the tart for about 20 minutes until done.

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