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Homemade savory mushroom tart with flaky crust, mushrooms and cheese.

Mushroom Tart

Nataliia
This mushroom tart is a rich, savory and flaky tart made with mushrooms, fresh thyme, a creamy custard and cheese. Enjoy it as a meal, side dish or a satisfying snack.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine French
Servings 8
Calories 357 kcal

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.

Notes

Mushrooms: you can use variety of mushrooms, such as porotbello, baby bella, cremini. 
Cheese: shredded mozzarella, sharp cheddar, or Italian blend all work well. 
Crust: you can bake the crust ahead of time and store in the fridge for up to 3 days or freeze it for up to 2 months. 

Nutrition

Serving: 1sliceCalories: 357kcalCarbohydrates: 28.9gProtein: 7gFat: 20.7gSaturated Fat: 12.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 38mgSodium: 250mgFiber: 1gSugar: 3g
Keyword French tart, mushroom tart
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