Tarte aux Champignons feels like something you make when the day slows down a little. Not rushed, not complicated—just a quiet kind of cooking that fills the kitchen with that deep, unmistakable smell of mushrooms hitting a hot pan.
They cook down first. Slowly. Releasing their moisture, concentrating, turning darker, richer… almost meaty in a way you don’t expect if you’ve only had them raw. A bit of garlic, maybe a touch of thyme, nothing that gets in the way.
Then the custard comes in and softens everything.
It wraps around the mushrooms, not hiding them, just holding them together. And the crust—golden, buttery, just enough structure to carry it without feeling heavy.
It’s the kind of dish you slice into and don’t think too much about after.
Warm, earthy, a little delicate, a little indulgent. Something you eat slowly, maybe with a glass of wine nearby, letting it do exactly what it’s meant to do.
Prepare the Pastry:
In a bowl, combine flour and salt. Add butter and mix until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
Pre-bake the Crust:
Preheat the oven to 375°F (190°C). Roll out the dough to fit a 9-inch tart pan. Press into the pan, trim the edges, and prick the bottom with a fork.
Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for another 5 minutes.
Prepare the Filling:
In a skillet, heat olive oil over medium heat. Sauté mushrooms, garlic, shallot, and thyme until mushrooms are browned and tender. Season with salt and pepper. Let cool.
Assemble the Tart:
In a bowl, whisk together crème fraîche, eggs, and cheese. Stir in the mushroom mixture. Pour into the pre-baked crust.
Bake the Tart:
Bake at 375°F (190°C) for 25-30 minutes or until the filling is set and the top is golden.
Serve:
Garnish with fresh parsley. Serve warm or at room temperature.
Ingredients
Perfect Wine Pairing:
- Chardonnay: A buttery Chardonnay with oak notes can complement the mushrooms’ earthy flavors and the tart’s richness.
- Alternative: A Pinot Noir or Beaujolais offers a lighter, fruitier contrast to the savory tart, beautifully balancing the flavors.