Recipe: Buckwheat, mushroom & smoked cheese tart {Tarta z kaszą gryczaną, grzybami i serem wędzonym}

Anna

4 years ago

66 / 100

buckwheat mushroom smoked cheese

Polish style of cooking is moving forward with the cooking trends around the world. We don’t always just eat the oldies but goodies, we expand our culinary horizons to match our worldly travels and experiences. Quiches or tarts are presented with all kinds of fillings every country we visit, each a bit different from the next. I am presenting one that goes along our Polish favorite ingredients and flavors.

This tart with buckwheat, wild mushrooms and smoked cheese is inspired by my latest trip to the forest. It is fall season after all and it is time for wild mushroom picking here in Poland. If you’re not into picking your own mushrooms, store-bought mushrooms will do also. buckwheat mushroom smoked cheese

Tarta z kaszą gryczaną, grzybami i serem wędzonym [tartah z kah-show gryh-cha-nohw gdgy-bah-mhee ee seh-rhem vew-dzoh-nhym] is a nice combination of deep woodsy flavors with light and flaky crust and crunchy walnuts. Smoky cheese is a must have here. So do yourself a favor and get some.

To complete this recipe we took a trip to the woods just outside my home town of Szczecin. Two hours of wandering about and mushroom picking gave us a small batch of beautiful bolete mushrooms (seen in the photo above). This will be enough to make two dishes, this tart and a dish of creamy mushroom sauce that we can enjoy with potato dumplings {kopytka}. If you aren’t as fortunate as we are and cannot get your mushrooms in the woods, store-bought mushrooms will do. buckwheat mushroom smoked cheese

If you’d like to see my mushroom picking adventure and step by step instructions on how to make this delicious tart, check out the video below:

Buckwheat, mushroom & smoked cheese tart

Yields: 4-5 servings
Prep Time: 20 min
Cook Time: 1 hr

Ingredients

Crust:
1 1/2 cup / 190 g of all purpose flour
11 tbs / 150 g of cold butter
Pinch of salt
1 egg
Filling:
1 cup / 200 g of uncooked buckwheat (2 cups cooked)
8 oz / 250 g of mushrooms
1 onion
2 tbs of butter
8 oz / 225 g of smoked cheese
3/4 cup of walnuts
2-3 tbs of fresh parsley or thyme
Salt & pepper to taste
2 eggs

Instructions

Boil buckwheat according to the instructions on the package in salted water. Set aside to cool.
To make the crust place flour butter and salt in a medium mixing bowl. Work with your hands to form a soft ball. Add a whole egg and continue working. Add a bit more flour if dough is too wet, and a tablespoon of cold water, if it's too dry. When combined and a ball forms, wrap in plastic wrap and place in the fridge.
Clean and slice mushrooms, peel and dice onion. Heat butter in a medium sautéing pan, add mushrooms and onions. Salt & pepper lightly. Sauté until lightly browned around the edges, about 5 min.
In a large mixing bowl place buckwheat, shredded smoked cheese, chopped parsley and mushroom & onion mixture. Mix and taste. Add a bit more salt and pepper, if needed. Finally, add eggs and mix until evenly distributed.
Preheat oven to 375ºF / 190ºC .
Take dough out and roll out between two pieces of parchment paper to fit the size of baking dish, plus a bit more for the edges.
Transfer pastry dough onto the baking dish, do not remove paper. Push dough into the folds of the tart dish, cut off access paper. Remove top layer of paper and form the edges. With a fork puncture the bottom of the crust. Return the top layer of paper onto the pastry and cover with cooking weights (I'm using dried black beans). Bake for 12-15 minutes.
After 12-15 minutes remove top layer of paper with weights, fill pastry with filling and bake for another 20-30 minutes, until edges are browned.
Served immediately.