I don’t know about you but here in Toronto it’s still so hot and even though it’s almost October it still feels like summer. With fall coming I was so excited to start working on some new recipes and even though the weather is not following the season I am sharing with you my new creation. This tart is a true celebration of Autumn with its nutty crust, butternut and chanterelles and is perfect accompanied by a salad or a warm bowl of soup.
For me fall is that time of the year when you eat hearty meals and some ingredients are impossible to forget during this season such as nuts and mushrooms. I decided to make a nutty crust for this tart using hazelnuts which gives a little bit of sweetness to the crust. For the filling I mixed butternut with some chanterelles and nutmeg and sprinkled on top some grated comté, a French cheese mixing sharpness and sweetness together. It truly is a pleasure to eat! The crust is like a crumble and the filling is so soft and almost creamy. If you like a mix of sweet and savory you won’t be disappointed!
Let’s start baking!
For the crust:
- 60 g ground hazelnut
- 190 g whole wheat flour
- 125 g butter
- 1 tsp of salt
- 1 egg yolk
- 25 ml water
For the filling:
- 400 g diced butternut squash
- 14 g dried chanterelles mushrooms
- 1 egg
- 50 ml whipping cream
- 60 g grated comté
- 1/2 tsp nutmeg
- 1 tbsp chopped parsley
Making the crust:
1- Add ground hazelnuts into a large mixing bowl. If you cannot find ground hazelnuts, ground them yourself in a food processor. 60 g of whole hazelnuts will make about 60 g when grounded.
2- Add the whole wheat flour and the salt into the mixing bowl and mix well. Dice the butter and add it into the mixing bowl. Start mixing with your fingers until you get a crumbly texture.
3- Add the yolk and the water and knead with your hands until the crust is soft and non sticky. Wrap in surround wrap and let rest in the fridge for 1h.
Making the filling:
1- Soak the chanterelles in warm water for about 3o min. Drain and dry in paper towel. Reserve on the side
2- Place the diced butternut on parchemin paper and spray some olive oil on top (if you don’t have an olive oil spray, just brush them lightly instead). Sprinkle some salt and pepper and bake for 30-40 min at 400 F.
3- While the butternut is roasting, melt some butter in a frying pan and add the chanterelles. Add the parsley, salt and pepper to taste and cook for 5 min. Place the cooked chanterelles in a mixing bowl.
4- Take the butternut out of the oven and mash them slightly. It’s important to keep some chunks of butternut so make sure to not mash it too much. Place in the mixing bowl.
5- Add the egg, cream, nutmeg, salt and pepper to taste and mix well. Reserve on the side. Preheat the oven at 355 F.
6- Take the crust out of the fridge and flatten it with a rolling pin. Place into a 9 inches tart pan.
7- Add the filling and top with the grated comté (if you cannot find it you can replace with emmental or cheddar). Bake for about 30 to 40 min and enjoy!
Add some salad with it or a warm soup and you have a perfect meal. This tart is a little bit sweet because of the hazelnuts and the butternut but it is so well complimented by the saltiness of the cheese. A really great tart to celebrate fall!
I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.