Chanterelle Tartlets



  • GEA Extra Sunflower Oil


  • 2 tbsp. GEA Extra Sunflower Oil
  • 180 g fine wheat flour
  • 1 teaspoon baking powder
  • 80 g reduced fat cream
  • 4 tbsp. milk
  • Salt


  • 3 onions
  • 70 g chanterelle mushrooms
  • 2 tbsp. butter or margarine
  • 250 ml sour cream
  • Approx. 10 sage leaves
  • 3 eggs
  • 100 g Gouda cheese (grated)
  • Salt, pepper and nutmeg


Mix the flour and baking powder in a bowl. Add cottage cheese, milk, oil and salt and knead it until it forms a smooth ball. Wrap in foil and refrigerate.

Peel and dice onions. Clean the chanterelles and give them a quick wash. Dry well and cut into equal-sized pieces, leaving the small ones whole. Heat butter or margarine in a frying pan until sizzling hot, and sauté the onions until glassy. Add chanterelles and fry at fairly strong temperature, stirring constantly, until the liquid has evaporated. Remove from the heat and leave to cool.
Preheat oven to 200 °C. Rinse and dry the sage leaves, then cut into thin strips. In a large bowl, mix the sour cream, eggs and grated cheese. Add sage and season generously with salt, pepper and nutmeg. Lightly flour your work surface and roll the pastry. Line the tart tins with pastry dough, lift the edges of the pastry upwards and ease the pastry into position. Spoon chanterelles evenly into tart tins and pour egg mixture over chanterelles. Bake for 30-40 minutes.

Bon appétit.