Mushroom, Comté, Hazelnut and Flat Leaf Parsley Tart | March 5, 2025

Annonce:

If you are looking for an original recipe to enhance an aperitif or add a touch of elegance to your brunch, the savoury tart with mushrooms, Comté, hazelnuts and parsley is just what you are looking for. This subtle blend of tasty mushrooms, crunchy hazelnuts and the sweetness of Comté creates a harmony of textures and flavours that will surprise and delight your guests. It is also an excellent anti-waste solution for recovering leftover cheese or vegetables that have been left at the bottom of the fridge.

The savoury tart is a tasty and easy to prepare dish, suitable for all occasions. Whether it is a green salad as an aperitif, or a homemade dish to take with you to a picnic, it is delicious both hot and cold. In addition, it takes little time to prepare, making it perfect for busy cooks or those who want to prepare a dish at the last minute.

In this delicious version, mushrooms play a starring role, providing a deep, earthy, forest flavour that perfectly complements the richness of the province. The lightly toasted hazelnuts add an irresistible touch of crunch, which contrasts beautifully with the softness of the pastry. Flat-leaf parsley brings freshness and colour, balancing everything with a subtle vegetal note.

This tart is also an invitation to creativity in the kitchen. You can easily adapt the recipe to your tastes and what you have on hand: change the cheeses, add bacon or different fresh herbs. It is an ideal base for exploring flavour combinations while staying in a simple and comfortable environment.

So, are you ready to try this recipe? Get the ingredients, prepare your mushrooms and hazelnuts and follow our step-by-step method to make this delicious savoury tart. Once in the oven, let yourself be seduced by the aromas that come from your kitchen and herald a moment of gastronomic pleasure to share.

Ingredients (for 1 cake)
180 g flour
1 sachet baking powder (approximately 11 g)
10 cl whole milk
10 cl olive oil (preferably extra virgin)
3 eggs
100 g grated Comté cheese
250 g wild mushrooms (mixture of button mushrooms, chanterelles, cardoncelli mushrooms, shiitake mushrooms, etc.)
20 g butter
100 g hazelnuts (roasted for more flavour)
4 tablespoons flat-leaf parsley (fresh and finely chopped)
Salt and pepper (to taste)
Preparation