An other tart with another composition, and another tart crust.

This one is largely inspired by chef Georges Ennis (@chefgygglz) kale-nutternut-shiitake tart last week, but my recipe is much lighter, quicker and features no cheese (not that I wouldn’t like, but my husband yes). I like very much the addition of the kabocha, first visually, then tastewise because it’s soft and sweet.

For the dough I prepared a classic simple sable dough that I rolled thinly in a large circle to fit my tart dish. I washed and sliced the mushrooms: shiitake, shimeji, oyster mushrooms and cooked them in a bit of olive oil and salt. I then topped the pie crust with them. Added 1/4 of kabocha thinly sliced. I finally prepared a batter with eggs, soya milk, salt and pepper and added to the rest of the tart. I baked the tart 30min at 180deg. You can serve warm or cold, both are delicious!