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 

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.

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

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.


  • Keela
    hello! You have an amazing array of recipes that use chantrelles. Do you have any experience using dehydrated chantrelles? We recently found a gold mine of them and dehydrated them so they'd keep longer and I'm hoping to use them in some of these recipes... Thanks!
  • Margot
    Hi There! I tried this tart this evening, but unfortunately it didn't work out quite well. I think it is a four star difficulty tart, haha. It was the first recipe I tried from you, still love your weblog anyway! x Margot
  • Lena
    Dear Luise and David, is it possible to use spelt instead of rye flour? Thank you very much for being one of my biggest inspirations. Lots of love Lena
  • Lisa
    Hello, I have really enjoyed your recipes and iPad App. Delicious and beautiful! However, I did have some difficulty with this recipe. My crust turned out to be very soft, almost wet (after being cooked). I thought that maybe my amounts of veggies were wrong. They released a lot of liquid as they cooked. Did you call for 500 grams of roman tomatoes and 200 grams of chanterelles? I used a few less tomatoes, because it seemed like too many. I also cut most of the tomatoes in half. It looked like you cut some and left some whole. Thoughts, please? Thanks!
  • amanda
    Hi there. I tried making this tart dough last night and had little success. It seems the amount of liquid called for (1/2 cup oil + 6 tablespoons water + 1 egg) is far too much for 1 2/3 cups of flour. My dough was literally oozing with oil. I have it in the fridge now and will try adding at least an additional cup of flour, but I just wanted to point out in case there is a discrepancy with the measures or something else I'm missing?
    • Dear Amanda, we are very sorry if the dough didn't come out as you wished. The first thing we want to point out is that baking with rye flour and oil differs from baking with all purpose flour and butter. The rye doughs can often become too dry, thick and crumbly. We intentionally made this dough a bit more "oily" so that it holds well together with a little less flour and will come out thin and crispy when you bake it. We understood from your comment that the dough was resting in the fridge, and that you haven't baked it yet. Please give it a try, even though it might feel more "oily" than you are used to, we hope that you will have yourself a surprisingly crispy tart.
      With that said, we agree that if you follow the recipe (in cups) it might still come out a bit too moist. In Sweden we use the metric system (dl & liter instead of cups) when we bake, and it is always a little problematic to translate it to cups, since you get very odd numbers. So we often round it down to an even number. In this case 1 dl oil is actually a little less then 1/2 cup. When you cook, these small differences doesn't matter, but in baking they are more important. The dough will be a little more moist than we intended (but still not impossible to bake with). We have however adjusted the recipe now (using tbsp instead of cups), so it is more accurate. We are sorry if it didn't come out well for you, but please try to bake it and do let us know how it turned out. /Luise & David
    • Mathilde
      Dear Amanda, Luise and David, I had the opposit problem with my dough it stayed too crumbled, then I added some water. I guess the recipe must be good. And with your answer, I understand better why it so different. I have to say it took me some time to translate from cups to gramms, and maybe I made mistakes. Anyway, with a little more water it looks good. I'll cook it tomorrow. Thank you Luise and David for such an amazing website !
  • Oh my goodness! What we do for our art, huh? I am continually amazed by the gorgeous food you all turn out of that kitchen. I just bought some chantarelles today!
  • Sounds like an adventurious tart making time. There has been some tears in our kitchen a few times, but a lot more laughter. Yes, laughing is the best option when things go unlucky like that! The tart looks still amazing!
  • Sini
    Oh this is such a beautiful tart! I think I'm going to make the tart this week. I just hope my oven doesn't behave like yours...
  • I still can't get over your oven door exploding! Did you get any feedback on what might have made this happen? I was peeking into my oven door, watching my berry crisp...well, crisp...and I couldn't imagine how frightful that would be. Your "second" tart is beautiful and the photos are great. I love the placement of a vine of tomatoes down the middle.
  • Beautiful! Does anyone have a recipe for a tarte with ricotta and confit tomatoes? I've once had this in a restaurant and could not find a recipe anywhere.

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