Tomato & Chanterelle Rye Tart

When I became a vegetarian, by the age of fifteen, it was a bit of a challenge for my family. Even though they have always been interested in food, most of their recipes included chicken/fish/cow/lamb. However, one vegetarian dish that always has been on my mom’s repertoir was vegetable pie and tart. She was famous (at least in our family) for her tarts, and during my first vegetarian years they were very often (read always) on the menu. Today my mom can easily whip together all kind of creative vegetarian menus, but we still often ask her to make tart when we visit for dinner. It has become a tradition.

Since my mom was the tart-maker in the family I always stayed out of it, and to this day we still never make tart at home. So you can understand my surprise when I came home from work a few days ago and found a tart waiting on the kitchen table. I of course immediately started looking after my mom in the apartment …

This tart was however created by Luise. It is actually quite different than my mom’s, since it is made on a thin and crispy rye dough, with an egg filling instead of mom’s cream and cheese. She topped it with tomatoes, fennel and chanterelles, all which are in season in Sweden right now. The thing with tarts is that they are actually quite quick and easy to make, and if you stick with vegetables in season it will guarantee you great taste. Leave the stem on the tomatoes for a rustic look.

Tomato & Chanterelle Rye Tart
Makes 2 tarts 

Dough
1 2/3 cups (4 dl) rye flour
7 tbsp olive oil
3 tbsp  flax seeds
a pinch of salt
5 tbsp cold water
1 egg 

Making the dough: Combine all ingredients in a bowl and start working the dough by hand. When it comes together, start to kneed it on a clean surface for a couple of minutes. Place it back in the bowl, cover the bowl and put it in the fridge for about 1 hour. Take the dough out of the bowl and divide it into two. Place the dough in two 9-inch (23 cm) tart shells covered with parchment paper. Pad the dough out by the heel of your hand until it covers the whole tart shell and sides. Prick the dough all over with the tines of a fork. Pre-bake the tart crusts for 10 minutes at 350°F/175°C.

Filling
4 eggs 
1 cup milk (we used soymilk)
1 tsp nutmeg
a pinch of salt & pepper

Vegetables
500 g fresh roman tomatoes
1 medium size fennel (thinly sliced)
200 g chanterelles  (divided in halves)
2 fresh rosemary sprigs 

Making the filling: Add all ingredients in a bowl and whisk it together with a fork. When well combined, pour over the pre-baked tart crusts. Add the vegetables and rosemary. Bake the tarts for 25 – 30 more minutes at 350°F/175°C. Serve!

Ps. We forgot to tell you that:
A) Our oven glass door exploded when making this recipe. 
B) We dropped the other (better looking) tart on the floor 5 seconds before we had planned to take photos of it.
C) We decided to laugh about the whole thing even though crying was a much closer option.

33 Comments

  • Mmmmmm! Ser fantastiskt gott ut, mamma har fått en konkurrent i pajbakning! Hoppas jag blir bjuden på denna någon kväll snart... Kram
  • Beautiful tart! Those mushrooms look so so fresh. Sorry about your oven by the way, that's crazy!
  • What beautiful tartlets! I can´t wait to buy with me home a huge papper bag of chantarelles and start creating in the kithcen. :) It will soon be fall which is by far my favorite season.
  • Arielle
    Hello! I never comment on blogs, although I don't know why..., but I have to say how much I adore your site. And im wondering if you could use this same dough as the base for a rustic pizza if one does not have a tart pan..? (although please do not tell my old french host mother this) She used to make tarts every day, what a wonderful thing. Thank you again for sharing such beauty. Peace and love.
  • Jennifer L.
    Mmm, tarts that make the oven doors explode. That's my kind of cooking! It's like when I didn't quite get the right seal with my Vitamix lid and sprayed soup all over myself, the ceiling, the cupboards, etc.. Or when I poured hot pasta into a colander *on the counter* instead of say, in the sink. Or setting pine nuts on fire when trying to toast them on broil--we live and learn, in the kitchen! As long as you have someone there to laugh, or cry, with--and maybe still eat the results, it just adds to the richness of the story in our memories. "Do you remember the time we made that tart and the oven door exploded?" How classic is that? Frustrating though it may be, it's what makes life unique and sets the days apart. Thanks for sharing with us!
  • So is it a dangerous recipe? :) It looks yummie anyway so I'd like to try it!
  • Hannah Sommansson
    That looks amazing. I think I will do this sometime in the week, maybe after I come home from my grandmother and have my own chantarells from the swedish woods ;)
  • LOVE the first picture of tomatoes!!Gorgeous tart!
  • Chanterelles are beautiful in a tart - it looks gorgeous!
  • My girlfriend and I always think of this children's book called "Alexander and the Terrible, Horrible, No Good, Very Bad Day" http://tinyurl.com/el7sl when we have a day like you've had, and perhaps a post like the pop post! Have you seen it. It'll make you giggle, a fun book for your little one, one day! If you hadn't mentioned the fallen tart I would have thought this was the perfect one:) Nice post!
  • I love a vegetable tart and the combination of ingredients in this one is so pretty!
  • I heart you recipes, so happy I discovered you!
  • Fantastic :) I love how you left the stem on the tomatoes, looks amazing. And the chanterelles, oh... we have lots of these in France. I usually roast them and combine them in small verrines with crème fraîche and a coddled egg, perfect for a nice little winter brunch ^^ Awesome recipe!
  • christine
    Great stories. You two are the most inspiring couple; I cannot even begin to list the ways!
  • Wow, what a gorgeous tart! It really looks divine and I would love a slice right now. I love anything with tomatoes, and I love how you left them on the vine.
  • so sorry to hear about the oven glass (and, it goes without saying, the loss of the better looking tart). I'm going through my own oven drama, so I understand. But this tart is already quite photogenic, and I adore how Luise left the stems on - so rustic and charming. I can just imagine how beautifully it tasted with those earthy chanterelles!
  • i am lucky enough to pick my own chanterelles in the forrest near my house ( in Norway ) so thanks- its fun to try something new :)
  • My oh my, Jag längtar efter att få gå ut och plocka kantareller.. Det blir vindruvor och fikon ett tag till dock. Inte helt fel det heller:) Pajen ser strålande god ut!!
  • Do you pick your own chanterelles? I have to resort to getting mine from the local market. They look a bit dog-eared compared to yours, and the price.... wowzers, not something I can buy every week alas, but they're so fun to cook with. Like little trumpets!
  • Everything that just occurred in this post sent me straight into a bliss coma. The mushrooms - stop my heart. The tomatoes - holy mother. The rosemary and fennel - 'bout to hop on a plane. Beautiful you guys. Beautiful.

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