This savory mushrooom tart is layered with earthy mushrooms, caramelized shallots, and a cheesy custard in a flaky, buttery shell.
- 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
- 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)
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Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
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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.
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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.
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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.)
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Preheat the oven to 375 degrees.
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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.)
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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.
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Line the crust with parchment paper and fill with pie weights or dried beans/rice and bake until pale golden, about 20 mins.
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Carefully remove the weights and contine to bake for 10 more minutes.
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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.
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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.
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In a medium bowl whisk together the cream, eggs, nutmeg, salt, and pepper.
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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.
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Bake on a lined sheet tray (to prevent spills) until the custard is set, about 40 mins. Slice and serve warm.
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!