Apricot-coloured and faintly peppery, chanterelles ask for little more than a hot pan and a few minutes of attention. Here they are piled onto a pastry base that is still warm from the oven, so the border shatters while the middle stays soft and creamy.
Why it’s so good: Frying the chanterelles before they go near the pastry drives off their water, which keeps the base crisp and gives them a golden edge. Shallots are the only other vegetable in the pan, softened in butter until sweet, and mustard sharpens the creamy layer underneath.
Make it easy: A ready-rolled sheet of all-butter puff pastry does the hard work, and chestnut mushrooms can make up half the weight when chanterelles are scarce.
For more tarts, try our baked brie and wild mushroom tart or these porcini mushroom and goat’s cheese tarts.
