This mushroom tart features a homemade flaky crust filled with mushrooms, fresh thyme, creamy custard and cheese. Enjoy it as a meal, side dish or a satisfying snack.
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About this mushroom tart
This mushroom savory tart is one of my favorite savory bakes when I want something simple but elegant. For me, a good mushroom tart is about the balance. Flaky buttery crust, sauteed mushrooms, fresh herbs, creamy custard and just the right amount of cheese (not too much) to bring everything together. For the crust, I use a homemade pâte brisée dough, which is perfect for savory tarts. You can also use a store-bought puff-pastry, but the homemade crust tastes much better and it is so easy to make.
Nataliia
Ingredients notes
- Tart crust: I make a homemade crust using cold butter, salt, flour and cold water. You can also use store bought puff pastry or a pre-made pie crust.
- Mushrooms: Use any variety of mushrooms, such as portobello, baby bella or cremini. You can also use a mix of mushrooms for even better flavor.
- Custard ingredients: you will need heavy cream and one egg for the creamy tart filling.
- Seasonings and herbs: I used salt, garlic powder, black pepper and fresh thyme. You can use dried thyme or herb de Provence seasoning.
- Cheese: Gruyere or Fontina are the best options. Mozzarella, cheddar or Italian blend are all great alternatives.
How to make mushroom tart
This is how to make the tart crust, prepare the filling and bake the tart.
Prepare the tart dough
- Mix flour and salt. Add cold butter cubes. Rub the butter into the flour until it looks like pea-size crumbs.
- Gradually, add cold water until the dough comes together.
- Knead it briefly. Form the disk.
- Wrap it into the plastic wrap and chill it in the fridge for at least 30 minutes.
Prepare the crust
- Roll out the dough into the large circle on a floured surface.
- Transfer it into the round baking pan. Dock the bottom of the tart with a fork.
- Place parchment paper over the tart. Fill it with pie weights, dry beans, or sugar.
- Bake the crust for 15 minutes at 350F. Remove the parchment paper with the weights and bake for another 5-7 minutes or until slightly golden. Let it cool down.
Prepare the filling
- Meanwhile, rinse the mushrooms and slice them thinly. Saute the mushrooms until the moisture evaporates and they slightly brown. Season with salt, pepper and garlic powder. Add fresh thyme.
- Whisk heavy cream and egg for the custard filling. Shred the cheese.
Assemble and bake the tart
- Add mushrooms to the tart crust. I like to reserve a few mushroom sliced to add on top. Pour the egg and heavy cream mix over.
- Sprinkle with the shredded cheese. Add the reserved mushrooms on top and extra thyme.
- Bake the mushroom tart a 350f for 20 minutes or until the custard sets and cheese melts.
Let it cool down slightly before slicing.
Recipe tips
- You can prepare the crust dough a few days prior and store it tightly wrapped in the fridge.
- Cook the mushrooms properly until the water evaporates and they nicely brown. This prevents the tart crust from being soggy.
- Rest the tart before slicing for at least 10 minutes, so the custard settles better.
Serving ideas
This mushroom tart goes well as a main dish with a side of beetroot arugula and goat cheese salad or a creamy butternut squash soup.
For a more European style meal, serve it with:
- A simple green salad with Dijon vinaigrette
- Roasted golden beets
- Fennel risotto
It can also be served as side dish alongside baked salmon, lamb chops or roasted duck.
Make ahead
Store the prepared tart in the fridge for up to 3 days. You can also freeze the tart for up to 2 months.
The baked crust can be stored separately in the fridge for up to 5 days.
Reheat the tart gently in the oven or toaster oven at 350F for about 10 minutes.
Looking for more recipes with mushrooms? Try my mushroom risotto, air fryer portobella mushrooms, chicken and mushroom piccata.
📖 Recipe
Mushroom Tart
Equipment
- 1 9-inch tart or pie pan
- 1 large bowl
- 1 Rolling Pin
- 1 skillet
Ingredients
Pâte brisée crust ingredients
- 175 grams (1½cup plus 1 tablespoon) all-purpose flour
- ¼ teaspoon salt
- 113 grams (1 stick) cold butter, cut into 1-2 inch cubes
- 2-3 Tablespoons cold water
Filling ingredients
- 1 pound mushrooms, sliced any type
- 1-2 teaspoons olive oil or butter
- ¼ teaspoons salt
- ¼ teaspoons garlic powder
- ¼ teaspoons black pepper
- 3 sprigs fresh thyme or use ½ teaspoons of dried thyme
- ½ cup heavy cream
- 1 large egg
- ½ cup shredded Gruyere or mozzarella cheese
Instructions
Pâte brisée crust instructions
- Mix the dough. In a large mixing bowl, mix flour and salt Add the cold butter cubes and rub the butter into flour using your fingers until the mixture resembles coarse crumbs with pea-size pieces. Start adding cold water, one tablespoon at a time until the dough just comes together. Knead briefly.
- Chill the dough. Form a disk, wrap it in a disk and refrigerate for at least 30 minutes.
- Roll out the dough. Lightly grease a 9-inch pan with butter. Roll the cold dough on a floured surface into a large thin circle. Transfer it into the pan and trim the excess. Prick the bottom with a fork, lightly. Place it in thee fridge for another 15 minutes.
- Bake the crust. Preheat oven to 350℉. Line the crust with the parchment paper. Fill it with pie weights, dry beans, rice or even sugar. Bake for 15 minutes. Remove the parchment paper with the weights and bake for another 5-7 minutes until slightly golden. Remove from the oven. Let the tart crust cool.
Prepare the mushroom filling
- Cook the mushrooms. Heat butter or oil in a large skillet. Add sliced mushrooms. Saute until the moisture is evaporated and mushrooms begin to brown. Season with salt, pepper and garlic powder. Add fresh thyme. Cook for another 2 minutes. Remove from heat and let it cool.
- Make the custard. In a bowl, whisk heavy cream and one egg. Set aside.
Assemble and bake the mushroom tart
- Fill the tart. Preheat oven to 350℉. Add sauteed mushrooms to the tart shell, reserve some for the top of the tart. Pour the egg and heavy cream mix over the mushrooms. Sprinkle with cheese. Place reserved mushroom slices on top. Optionally, add more fresh thyme on top.
- Bake. Bake the tart for 20 minutes at 350℉ or until the cheese melts and custard sets. Let it cool down slightly. Slice and serve.
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