Wild Mushroom Tart with Truffle Mustard

At the Lello table

Flaky pastry layered with truffle mustard, crème fraîche and deeply browned mushrooms. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Brown the mushrooms very well in butter; cool slightly.
2. Score a border around the pastry and prick the center.
3. Mix truffle mustard with crème fraîche and spread inside the border. Top with mushrooms and thyme.
4. Brush the border with egg and bake 25 to 30 minutes.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve warm with a sharply dressed salad.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.