Rustic mushroom, pumpkin and goat cheese tart in a wood-fired oven
With the arrival of autumn, what better way to prepare warm and comforting dishes than with your Maximus wood-fired oven? This oven offers authentic and intense cooking that enhances the flavors of seasonal products like mushrooms and pumpkin. Follow our recipe and enjoy!
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Ingredients for this bread and pizza oven recipe:
Shortcrust pastry:
250g of flour
125g cold butter, diced
1 pinch of salt
50ml of cold water
1 egg yolk (optional)
Trim :
200g of seasonal mushrooms (chanterelles, porcini mushrooms)
1 small pumpkin
100g of fresh goat cheese
2 shallots
Fresh thyme
Olive oil, salt, pepper
Steps for this My Barbecue recipe:
1.5 hours before: prepare your homemade shortcrust pastry
Mix the flour and salt in a bowl.
Add the butter and rub it between your fingers until you get a sandy texture.
Gradually add the cold water and form a smooth ball.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes to 1 hour before using.
This waiting allows the gluten to relax and makes it easier to handle when spreading.
30 minutes before: preheat the wood-fired oven
Properly preheating your wood-fired oven is essential: heat it to around 250-280°C before baking your rustic tart. This constant heat ensures crispy pastry and perfectly cooked vegetables, with a slight smoky touch.
Prepare your pie
Cut the pumpkin into thin slices and roast it lightly with the mushrooms and shallots in a little olive oil.
Roll out the dough and spread the roasted vegetable mixture over it.
Add pieces of fresh goat cheese, sprinkle with thyme, salt and pepper.
Bake in a wood-fired oven for about 20-25 minutes, until the pastry is golden brown and crispy.
Serve this delicious tart with a lamb's lettuce salad for a comforting meal with autumn flavors!
Wood advice for Maximus
To maximize your oven's performance, use dry, non-resinous wood such as oak or beech. This allows you to quickly reach the ideal temperature and avoid excess smoke.
Read our advice article: what wood should I use for my wood-fired oven?