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Provenance of Dish
We were inspired by French influences and the highlanders country cuisine. Our goal is to show the combination of exquisite French cuisine with simple highland alpine cuisine.
See what we got from these thoughts :)
Recipe
Ingredients
1 puff pastry
1 package of chanterelle mushrooms 250 g
1 package of mushrooms 250 g
2 large onions
6 eggs
2 tablespoons of plain yogurt
150 g of sharp yellow cheese
1 bunch of garden or home cress
thyme, pepper, hot pepper
Instructions
Clean the chanterelles and cut lengthwise into fairly thin slices, clean the same amount of mushrooms and cut them into half-slices. Cut the onion into thicker cubes.
Melt a small amount of butter in a frying pan and add the onion with chanterelles, fry it literally for a while, not more than 3-4 minutes.
Remove the mushrooms from the pan and add the mushrooms, maybe add a little butter too. Generously sprinkle the mushrooms with freshly ground pepper and stew for a while to evaporate the liquid.
Lay out the puff pastry in a heat-resistant dish, not forgetting to gently coat the dish with oil so that the dough does not stick to the dish. After arranging the dough, prick the bottom with a knife so that the moisture can escape.
Put mushrooms with onions and chanterelles in layers, two layers of mushrooms and one chanterelle should result. Of course, you can invert the proportions if you want, or use only chanterelles if you just have a lot of them after mushrooming.
Time for eggs! Break 6 eggs into a bowl, add 2 large spoons of natural yoghurt, chopped watercress, pepper, paprika and a lot of thyme grinded in your hands. Mix everything thoroughly and finally grind approx. 150 g of cheese and mix it again.
Pour these cheese-egg mass over the mushrooms and spread it well over the mushrooms so that the tart looks nice.
Roll the dough around the edges and sprinkle the whole with thyme.
Put in an oven preheated to 200 C for about 20 minutes.
After removing from the oven, let the casserole breathe a moment. After about 5 minutes, serve the dough cut into triangles.
It tastes best for us when served with a white cream-cheese sauce with the addition of ginger. The sauce is very simple: heat 200 ml of sweet 12% cream in a saucepan, add grated cheese, a lot of ginger powder and a little pepper. Let the cheese dissolve and the sauce thickens.
We hope that this recipe will bring you a little closer to Alpine Switzerland. And if you want more opportunities, just go there and check it out for yourself. :)
