Return to Low Carb Breakfasts

 

Morel Mushroom Tart with Chive Butter Sauce

4 star rating
 

Add a Photo

Submitted by: jlwgharbi

 

Fresh or rehydrated morel mushrooms are baked in a pastry crust along with bacon, Swiss cheese, whipping cream, eggs, and nutmeg. The wedges are served with a lemony chive-butter sauce.
 

Ingredients

  • 2 C. Flour
  • 1 t. Salt
  • 1/2 C. Chilled Unsalted Butter, cut into cubes
  • 3 T. Ice Water (may need more)
  • 2 T. Chilled Whipping Cream
  • 2 T. Butter
  • 4 oz. Sliced Bacon
  • 1 oz. dried Morels, rehydrated* (or 10 oz. fresh)
  • 1 t. Lemon Juice
  • 6 oz. Swiss Cheese, diced
  • 2 C. Heavy whipping Cream
  • 3 Whole Eggs and 2 Yolks
  • 1/2 t. Salt
  • 1/2 t. Pepper
  • 1/2 t. Grated Nutmeg
  • 2 T. fine Dry Bread Crumbs
  • Sauce Ingredients:
  • 1/3 C. Water
  • 2/3 C. Butter, cubed
  • 2 T. Fresh Chives, chopped
  • 1 t. Lemon juice
  • Salt & White Pepper to taste
  • * To rehydrate dried Morels, place in warm water for half an hour or until plump. Drain and set aside to dry on paper towel.

Save Recipe

Interact

 
Method

The Pastry Crust: Blend flour and salt. Cut in butter with a fork until mixture resembles coarse meal. Slowly add the ice water and cream. Mix just until moist clumps form, adding more ice water by teaspoons if dough is dry. Gather the dough into ball; flatten into disk. Wrap in plastic; chill 1/2 hour. Preheat oven to 450F. Roll the pastry to 1/8 inch thickness; fit it into a 10-11 inch tart pan. Prick the bottom with a fork. Blind bake for about 15 minutes. Take out of oven to cool and reduce the oven temperature to 325F. The Filling: Cut the bacon into 1/2-inch slices, render slightly crisp, drain and set aside. Slice morels and saute in butter for 2 minutes. Add lemon juice; saute 1 minute, then turn off heat. Immediately add the bacon and Swiss cheese. In a small pot, scald the cream, remove from heat. Mix the whole eggs and yolks together; temper them with a bit of the cream, then while mixing, slowly add the rest of the cream to the egg mixture. Add the salt, pepper, and nutmeg; mix again. Sprinkle the bread crumbs on the baked tart shell. Spread mushroom mixture on top of the crumbs. Slowly pour the egg & cream mixture on top of the mushrooms. Bake the tart about 30 minutes at 325 F, until it is slightly firm to the touch and a light golden color. Turn off the oven and let the tart rest until it is set firm (about 10 minutes.) Remove from the oven, slice in wedges and serve warm topped with Fresh Chive-Butter Sauce. The Sauce: Bring the 1/3 cup water to a boil in a saucepan. Reduce the heat and whisk in the butter, a few pieces at a time, until the butter is well incorporated; reduce until the sauce is thickened. Season with salt and white pepper, then stir in the lemon juice and chives. Top Tart slices with sauce when serving.

 

Notes:

 

Number of Servings: 6

 

Submitted by: jlwgharbi ()

Comment
 
 

Advertisement