Fig, lobster mushroom, and taleggio – late summer tarts


Foraged mushrooms in the Basque Country

Foraged mushrooms in the Basque Country

I have been on a true wild mushroom kick as of late. Late summer will do that to anyone I suppose. Seattle reminds me to the Basque Country in many ways and the variety of mushrooms is one – the late summer heat and rain are necessary.

I remember walking the forests with my dad as a child looking around the bottom of oak, beech, and chestnut trees. Patiently checking under fallen leaves and hidden corners. He is such a master and so patient. Patience is a must and also years of experience.


Gluten-free mushroom, taleggio and fig tarts

Gluten-free mushroom, taleggio and fig tarts

I am currently in the Basque Country where I came to teach a food styling and photography workshop. Indulging in food and family.

A few weeks ago when I was asked by Williams-Sonoma to create a tart recipe using some of their tart molds, I thought of late summer flavors. I was in the kitchen one day preparing lunch and I just pulled out everything I had. Some figs, some cheese, some garlic and lots of wild mushrooms. I put them all together on a piece of toasted bread creating a very flavorful tartine. I thought I should replicate those flavors in a tart form.

This time with figs, lobster mushrooms and taleggio. If you have never tried lobster mushrooms I say you should seek them out. They are meaty and really do have a slight lobster flavor. And definitely color. A wash of orange and pink… beautiful. In Seattle, I visit the Ballard farmer’s market and go directly to the Foraged & Found stall to see what they have that week. Lots of chanterelles at the moment so I have been enjoying those as well.

You can find the recipe here. Enjoy.


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42 Responses to “Fig, lobster mushroom, and taleggio – late summer tarts”

  1. leela says:

    aran, these tarts look sublime! making me excited for Fall. brava!

  2. Lovely and delicious looking as always.

  3. Mallory says:

    Mushrooms and figs is not a combination I ever, EVER would have thought of but now I am really intrigued. I could see how the sweet and earthy flavour combo, along with that slightly stinky taleggio could work. The pictures make it look good, that’s for sure!

  4. You are so lucky to live near such beautiful produce. The combination of flavours really would make the mushrooms sing and those figs; stunning. You never fail to amaze me with what you can create with natural ingredients.

  5. I love how you bundled up late summer in Seattle into gorgeous little tarts! And I just love the Foraged and Found stall at the Ballard Farmers Market! It’s always filled with such exciting wild edibles.

  6. Your photographs of the Figs, Lobster Mushrooms and Taleggio Tarts are scrumptious!

  7. Dena says:

    Absolutely gorgeous. I am so happy to know that both the Basque Country and Seattle feel like home for you. And how wonderful of the folks at Williams-Sonoma to ask you to create these tarts for us. Kudps to you all. Must check out those molds! And time to forage the mushrooms growing here in wet and wild and green New Hampshire. Safe travels, Aran.

  8. Aran says:

    You will probably find lots of mushrooms in New England too no? It has the right climate for them. Thank you Dena!

  9. Sini says:

    Combining mushrooms and figs…wow!
    Have a wonderful time in the Basque Country. What a great time of year to pay it a visit. Lots of foraging trips with your dad, I hope!

  10. Rosa says:

    A fabulous combination! Taleggio is a cheese I really appreciate. I’ve never heard of lobster mushrooms before… They look a little similar to oyster mushrooms.



  11. Como siempre Arán, un placer visitar tu blog, disfrutar de tus fotografías, y de esta mezcla de sabores y texturas tan especial que tiene que estar exquisita.


    Ana y Víctor.

  12. Oh d belles et délicieuses tartelettes!! J’adore!!

  13. The figs are so pretty and the tarts look delicious!

  14. Wooow … awesome cakes ..
    The mixture of mushrooms and figs is very good!! We love it!

    greetings ‘spicy’

  15. […] from my favourite food stylist Aran, who blogs at Cannelle et Vanille. Aran also has some gorgeous late summer tarts made with my favourite ingredient – […]

  16. Ellen says:

    I have always loved your blog, and this post is another triumph. You’ve simultaneously made me homesick for the PW Northwest AND further fueled my desire to travel to the Basque country (again), never mind eat lobster mushrooms, figs and taleggio together! How luscious, I hope to try these soon!

  17. Thank you so much
    It’s beautiful

  18. Pure Ella says:

    Beautiful as always… I love figs – they dress up a dish beautifully! ;) xo

  19. Cara says:

    Dear Aran,
    I love hearing about your travel and experiencing them through your photographs.
    We are traveling to Paris, France next spring & considering The Basque Region. Do you have any recommendations?

  20. Lourdes says:

    Enhorabuena, lo acabo de ver en ETB , me encanta tu blog!!Te sigo.
    Muxu bat

  21. what a wonderful union of flavours!

  22. […] Fig, Lobster Mushroom, and Taleggio – Late Summer Tarts […]

  23. Cecília says:

    Gracias una vez más por este magnífico post. Se acerca la temporada de setas en Catalunya e intentaré mezclarlas con los higos. Una buena combinación, sin duda.
    En una recienta visita a Seattle, paseando por Pike market pensé varias veces en ti, donde seguro te acercas a menudo para comprar alguna de las muchas delicias que venden..
    Un abrazo,

  24. Caroline says:

    Oh my… these look beyond good. I am such a fan of fresh mushrooms!


  25. Oh so comforting!! I’m loving the flavors here, Aran. Sublime photos :)

  26. Jennifer says:

    What a gorgeous dish! And I never know what to do with figs, so getting lots of inspiration here. Thanks for sharing!

  27. Dina says:

    Your photography is very inspiring, as is your beautiful food. I hope to make it to one of your workshops.

  28. […] le blog Cannelle et Vanille, j’ai craqué pour ces petites tartelettes à la figue et aux […]

  29. Julia says:

    Dear Aran,

    I would love to try this recipe, I have tried a couple of your others and they are sublime! The only problem is that I’m a college student, thus my kitchen is inherently limited. Is there any way to make the dough for this recipe without a food processor? I noticed you said that I do not have to use a rolling pin, that is definitely a relief. (The though of having to store a good quality rolling pin all summer is a bit intimidating.) Any tips would be highly appreciated! I am limited to hand mixing and chopping, though I do have a hand-held blender that I have no faith in and try to mineralize the use of.


    • Aran says:

      You could make the dough by hand in a bowl. Mix dry ingredients and then add cold butter and work with hands until you get butter to the size of peas. Then add the butter and knead gently to bring it together. Make a disk, flatten and wrap in plastic. Works great.

  30. […] left to right: 1. Martina Bisaz via Style and Create; 2. Yuki Sugiura via Style and Create; 3. Cannelle et Vanille; 4-5. Agnandi Mykonos via decordemon; 6. My Baking […]

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