Porcini Mushroom Tart

(*) Ingredients for a large tart-give (28 cm ø).

Some people can’t wait for autumn, because then they can find for free in the local forest what must be paid dearly in the market…gentlemen’s mushrooms, that is. Jean-Marie Dumaine has been organizing mushroom excursions for years, and he has a whole range of tasty mushroom recipes in store – his porcini tart is exceptionally tasty – by the way, also with porcini from the market.

Defrost four puff pastry rectangles in the refrigerator. Later, spread the rectangles on a floured surface to form a square so that the adjacent sides are about 1 cm apart. Later, roll out the square into a reasonably round circle that is about 5 cm more in diameter than the pan. Sprinkle the tart pan with cold water, carefully fit the dough just as high around the edge, poke evenly spaced holes in it with the tip of a knife, and chill again in the refrigerator for an hour.

For the walnut cream, soak the diced breadcrumbs with the milk and whipping cream, roughly chop the nuts and pluck the pimpernel leaves from the stems. Cut the onions into strips and the streaky bacon into fine cubes, sauté both together briefly in a little butter until translucent and add to the cream in the hand mixer form, season with salt, season with pepper, a little grated nutmeg there.

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