I wanted to share this chanterelle and kale tart with you that I made for our Finnish Your Dinner event last week. It was a very simple recipe, but so tasty with the fresh seasonal chanterelles. I haven't made many tarts this summer, which is a shame, but I think that they would be great in the autumn too.
This weekend has been very relaxing, as we didn't have any particular plans. I think we'll go for a walk in the park now and maybe have a light lunch or snack out. How has your Sunday been so far?
Chanterelle and kale tart
100 g chanterelles
25 g butter
2 cups shredded kale
1 garlic clove
1 tsp salt
½ tsp ground black pepper
Few sprigs of fresh thyme
100 g cheese
200 g pastry
Chop the chanterelles coarsely. Smaller mushrooms can be left as a whole. Also chop the onion and garlic finely.
Sautée all these ingredients in a pan for a few minutes so that the excess liquid from the mushrooms evaporates.
Season the mix with salt, ground black pepper and a little bit of fresh thyme.
Roll out the pastry and place it in a tart tin. Blind bake it in the oven for a few minutes.
Then put the shredded kale and mushroom mix onto the pastry, followed by the cheese and bake at 200 C for about 20 minutes or until done.