1 lb (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced
2 garlic cloves, minced
1 shallot, minced
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1/2 cup crème fraîche or heavy cream
2 eggs
1/2 cup grated Gruyère or Parmesan cheese
Fresh parsley, chopped, for garnish
1
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.
2
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.
3
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.
4
Assemble the Tart:
In a bowl, whisk together crème fraîche, eggs, and cheese. Stir in the mushroom mixture. Pour into the pre-baked crust.
5
Bake the Tart:
Bake at 375°F (190°C) for 25-30 minutes or until the filling is set and the top is golden.
6
Serve:
Garnish with fresh parsley. Serve warm or at room temperature.
Ingredients
For the Pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (113g) cold unsalted butter, cubed
3-4 tablespoons ice water
For the Filling:
2 tablespoons olive oil
1 lb (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced
2 garlic cloves, minced
1 shallot, minced
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1/2 cup crème fraîche or heavy cream
2 eggs
1/2 cup grated Gruyère or Parmesan cheese
Fresh parsley, chopped, for garnish
Directions
1
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.
2
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.
3
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.
4
Assemble the Tart:
In a bowl, whisk together crème fraîche, eggs, and cheese. Stir in the mushroom mixture. Pour into the pre-baked crust.
5
Bake the Tart:
Bake at 375°F (190°C) for 25-30 minutes or until the filling is set and the top is golden.
6
Serve:
Garnish with fresh parsley. Serve warm or at room temperature.
