Well today I will present you with a recipe which is not mine, but Ms. Elina has provided me with. As an original Finn she was the most appropriate to accept such a recipe from, a recipe that I have previously tasted and I liked A LOT!
Well, truth been told: I LOVE TARTS, small, big, salty or sweet...I like them...they remind me of Sundays...
Unfortunately though, I had a photo-issue and I am not able to demonstrate in pics today! I will try to add them tomorrow, but since I promised I will post the recipe today!
What you need:
For the dough:
2 1/2 dl flour (well 1dl is 100ml, so better measure in ml if possible, 250ml)
100gr butter (room temperature)
2-3 Tbsp cold water
Mix and put in the freezer for a short while. Then roll the dough in the form you want and
put in the fridge while making the tart mix.
For the filling:
1lt chanterelle (appr. 400-500gr)
2 small leeks
1/2 tsp paprika powder
salt and pepper
1 dl maitorahka ... (or 100 ml yogurt if not in Finland)
1 dl philadelphia cheese (or 100 ml) (room temperature)
a pinch of cayenne pepper
(up to that point this is the original recipe, but I added a few more things)
100 ml grated cheese
2 slices of bacon filet
1. Chop the chanterelles, the leek, the bacon and the pine nuts (keep aside 10-15 whole ones for later), fry them and season the mix.
2. Then fry the whole chanterelles and set aside
3. Mix the rahka (or yogurt) with the philadelphia, the beaten eggs, the cheese, the dill
NOW: the original recipe says put the fried chanterelle mix on the bottom of the dough, add the egg mix on top of the chanterelles and with the whole chanterelles you decorate the very top:)
What I did was...I mixed the fried chanterelle mix, with the egg mix and the dill, I put it on the dough base and on top I decorated with the whole chanterelles. You decide how you like it then:)
Bake for 35 min in the lowest part of the oven at 200° C
I did this tart twice this week, I will just put a few pics from previous time, how it looks before putting it in the oven!
Thank you Miss Elina:)))
From the heart,