Tarte aux Champignons is a delightful French creation that marries the earthy flavors of mushrooms with the buttery richness of a flaky tart crust. This elegant dish features a variety of mushrooms sautéed to perfection, combined with a smooth, savory custard, and baked until golden. It’s a versatile option that can serve as a chic appetizer, a light lunch, or a sophisticated addition to any brunch spread. Tarte aux Champignons is a testament to the finesse of French cuisine, offering a simple yet refined taste experience for mushroom lovers and food enthusiasts alike.
AuthorJulia ForesekCategoryBaking & Pastries, French, Main Course, VegetarianDifficultyBeginnerPrepare 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
Directions
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.
Notes
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.
