Mushroom Tart

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This savory mushrooom tart is layered with earthy mushrooms, caramelized shallots, and a cheesy custard in a flaky, buttery shell.

Two things I can never turn down: something gooey, cheesy, and baked in an individual casserole or something savory baked in a buttery crust. Today we’re making a mushroom tart in said buttery shell.

The trick to this mushroom tart (aka mushroom quiche) is two-fold:

1. Pre-bake (or blind-bake) the shell to prevent a soggy crust.
2. Saute the shallots and mushrooms until they are browned and caramelized for the best flavor and texture.

Why blind-bake?

I know, I know, pre-baking your crust is a pain and an extra step we would all prefer to avoid it. But simply put, DON’T skip this step! It makes a difference and is necessary anytime you’re making any sort of baked custard in a pie crust.

Yep, it’s as important when making a pumpkin pie as a broccoli quiche.

Blind-baking allows the crust to bake and set, ensuring a crisp bottom. I mean, who likes a soggy bottom??

Lining your shell with parchment or non stick foil and filling to the rim with pie weights will help to prevent the crust from shrinking and the sides from collapsing.

No pie weights? No problem. Uncooked rice or dried beans work just as well. And don’t toss them after baking. They can be reused time and again. Simply allow them to cool and then store in an airtight container.

Now about the filling…

You may be looking at a pound of mushrooms on your counter and think there is no way they’ll fit into that little tart shell. Well, have faith my friend.

Mushrooms release tons of moisture as they cook and we don’t want all that pre-baking to be for nought. Sautéing the mushrooms with the shallots until they are deeply caramelized not only concentrates their flavor, it ensures that we don’t have a watery custard.

Instead of mixing the mushrooms, cheese and custard together and then pouring it into the pre-baked shell, I like to layer the ingredients. First layer in the mushrooms and fresh thyme, next the shredded cheese, and finally pour the egg and cream mixture over the top.

The result is a thick layer of caramelized mushrooms and shallots, bound by a custard that forms a soft, cheesy layer on top. The fresh, woodsy thyme is the perfect accent to those earthy mushrooms and the crust, well, it should shatter into buttery shards when you tear into it.

Let’s make a Mushroom Tart

1. Thinly slice shallots and saute over medium heat.
2. Saute until the shallots are soft and golden brown. Add the garlic and saute 2 mins.
3. Add the mushrooms to the pan. Season with salt.
4. Continue to cook until the mushrooms have lost all of their moisture and are browned and the mixture is caramelized.
5. Roll out the pie crust and lay into a tart pan. Press the dough into the sides and trim the edges. Chill.
6. Line the tart shell with parchment and fill with pie weights, rice, or beans.

7. Whisk together the eggs, cream, and seasonings.
8. Remove the pie weights and parchment from the tart shell and bake for 10 more minutes.
9. Scatter the mushroom mixure in the baked shell and sprinkle with thyme.
10. Scatter the shredded cheese over the mushrooms.
11. Pour the egg and cream mixture over the cheese.
12. Bake until the custard is set and golden brown, about 40 mins.

Tips for success

• A tart pan with a removable bottom is recommended for this recipe. It not only makes a pretty presentation, it makes cutting and serving a snap.
• Baking this on a lined sheet tray is the best way to avoid the tart spilling over in your oven. I fill the custard right up to the top, but a little might spill over as it bakes. A nonstick foil or parchment lined sheet tray means easy clean up!
• When blind baking your tart shell, fill the weights (or uncooked rice or beans) right up to the top to avoid the sides collapsing or shrinking.
• Chill the crust before it bakes! This will also prevent it from shrinking too much as it bakes.
• Cook those mushrooms until they are very caramelized and ALL of the moisture has evaporated for the best flavor and texture of the tart.
• You may have a little extra egg mixture depending on how much your mushrooms and crust have cooked down. Fill just to the brim!

More Savory Tart Recipes

• Butternut Squash Tart
• Tomato Galette
• Real Man Quiche
• Roasted Broccoli Quiche

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Mushroom Tart

Prep Time

20 mins

Cook Time

1 hr 10 mins

Dough Chilling Time

1 hr 15 mins

Total Time

2 hrs 45 mins

 

This savory mushrooom tart is layered with earthy mushrooms, caramelized shallots, and a cheesy custard in a flaky, buttery shell.

Course: Pies/Tarts

Cuisine: American

Keyword: mushroom quiche, mushroom tart

Servings: 8 Servings

Calories: 450 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Buttery Pie Crust

• 1½ cups all purpose flour
• 1 Tbsp sugar
• ¾ tsp kosher salt
• 4 oz unsalted butter, very cold (1 stick)
• 1 Tbsp shortening, very cold
• ¼ cup ice water

Mushroom Tart

• 2 Tbsp extra virgin olive oil, divided
• 6 oz shallots, sliced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 lb mushrooms, sliced (I like cremini or a mix of wild mushrooms)
• 6 oz fontina cheese, shredded
• 3/4 cup heavy cream
• 3 eggs
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground nutmeg
• 2 tsp fresh thyme, minced (divided)

Instructions

Buttery Pie Crust

1. Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

2. Add the butter and shortening and pulse about 10 -12 times, until the fat is cut into the flour mixture and it’s pea size.

3. Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
4. Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)

Make the Tart

1. Preheat the oven to 375 degrees.

2. Lightly dust the dough with flour and between two sheets of wax paper roll the dough into roughly a 12 inch round. (I like to gather the pastry scraps, roll out and cut it into decorative shapes. They can be placed on the tart in decorative pattern and brushed with cream before baking.)

3. Lay the crust in the tart pan and roll over the edges with a rolling pin to trim the edges. Place in refrigerator or freezer until well chilled, 15-20 mins. (If using a regular pie plate, crimp the edges with your fingers or a fork.

4. Line the crust with parchment paper and fill with pie weights or dried beans/rice and bake until pale golden, about 20 mins.

5. Carefully remove the weights and contine to bake for 10 more minutes.

6. While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the shallots and cook until softened and golden, about 5-7 mins.

7. Add the garlic and continue to cook 2 minutes more. Stir in the mushrooms, season with kosher salt, and cook until the moisture is evaporated and the mushrooms are browned, about 12-15 mins.

8. In a medium bowl whisk together the cream, eggs, nutmeg, salt, and pepper.

9. Spread the mushroom mixture in the bottom of the pie shell, sprinkle with 2 tsp thyme, then scatter the cheese on top. Pour the egg mixture over the top and sprinkle with the remaining 1 tsp thyme.

10. Bake on a lined sheet tray (to prevent spills) until the custard is set, about 40 mins. Slice and serve warm.

Recipe Notes

Special Equipment: 9-inch fluted tart pan with a removable bottom (a regular pie plate can be substituted.)

 

• A tart pan with a removable bottom is recommended for this recipe. It not only makes a pretty presentation, it makes cutting and serving a snap.
• Baking this on a lined sheet tray is the best way to avoid the tart spilling over in your oven. I fill the custard right up to the top, but a little might spill over as it bakes. A nonstick foil or parchment lined sheet tray means easy clean up!
• When blind baking your tart shell, fill the weights (or uncooked rice or beans) right up to the top to avoid the sides collapsing or shrinking.
• Chill the crust before it bakes! This will also prevent it from shrinking too much as it bakes.
• Cook those mushrooms until they are very caramelized and ALL of the moisture has evaporated for the best flavor and texture of the tart.
• You may have a little extra egg mixture depending on how much your mushrooms and crust have cooked down. Fill just to the brim!

 

Nutrition Facts

Mushroom Tart

Amount Per Serving

Calories 450 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 18g113%

Cholesterol 147mg49%

Sodium 573mg25%

Potassium 330mg9%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 5g6%

Protein 13g26%

Vitamin A 989IU20%

Vitamin C 4mg5%

Calcium 159mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.