I love savoury tarts. Simply because of the fact that savoury tarts are usually light and make the perfect lunch or starter option. A scrumptious green salad is all we need to accompany a savoury tart. The other thing completely fantastic about a savoury tart is that any ingredients can be used to create the most divine indulgence.
I prepared a simple short pastry and filled it with baby button mushrooms which I kept whole, because it looks nicer, and I added re-hydrated dried porcini mushrooms. My favourite spice to add to mushrooms is definitely ground cumin. I fall in love with it every time it warms up and that earthy aroma fills the kitchen. Another popular spice you can’t go wrong with when it comes to mushrooms is nutmeg. Nutmeg enhances the forest character of the mushrooms. Thyme or rosemary, chopped and added to the mix will transcend all your senses.
A dollop of creme fraiche with a green salad of micro greens is all you need to add to this mushroom and cumin tart. It really is packed with deep flavour that will fully satisfy the palate.