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Wild Mushroom Tart

A sophisticated savory tart featuring a buttery crust filled with nutty Gruyère custard and a medley of sautéed wild mushrooms and herbs.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Appetizer, Main Course
Cuisine: French, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 disk savory pie dough homemade or store-bought
Filling
  • 1 lb mixed wild mushrooms cleaned and sliced
  • 1 large shallot minced
  • 2 tbsp butter
  • 1 tbsp fresh thyme
  • 1 cup Gruyère cheese grated
  • 3 large eggs
  • 1.5 cups heavy cream/milk mix
  • 1 pinch nutmeg

Equipment

  • 9-inch tart pan
  • Large skillet
  • Rolling pin
  • Pie Weights

Method
 

  1. Preheat oven to 375°F (190°C). Roll out dough and line tart pan. Blind bake with weights for 20 minutes.
  2. Sauté shallots and mushrooms in butter until browned and dry. Add thyme and season with salt/pepper.
  3. Whisk eggs, cream, milk, and nutmeg together.
  4. Scatter cheese on the baked crust base. Top with mushroom mixture.
  5. Pour egg custard over the filling.
  6. Bake for 30-35 minutes until set and golden.
  7. Cool for 15 minutes. Garnish with microgreens before serving.

Notes

Ensure mushrooms are cooked until liquid evaporates to prevent a soggy tart.