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Perfect Wild Mushroom and Gruyère Tart

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A cozy and flavorful tart featuring a flaky crust filled with sautéed wild mushrooms and melted Gruyère cheese, perfect for fall entertaining.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 12 ounces (340g) mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup (75g) shredded Gruyère cheese
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream or half-and-half
  • 1 tablespoon all-purpose flour
  • Optional garnish: fresh thyme sprigs, cracked black pepper

Instructions

  1. Make the Tart Crust: In a food processor, pulse 1 1/4 cups flour and 1/4 teaspoon salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, about 10-15 pulses. Slowly add ice water, 1 tablespoon at a time, pulsing until the dough just starts to come together. Avoid over-processing. Turn the dough onto a lightly floured surface and gently knead once or twice to bring it together. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Mushroom Filling: While the dough chills, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chopped shallot and cook until translucent, about 2 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and thyme, cooking gently until the mushrooms release their moisture and become golden brown, about 8-10 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
  3. Roll out the Dough: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit your tart pan, about 1/8-inch (3mm) thick. Carefully transfer the dough to the pan, pressing it into the edges. Trim any excess dough. Prick the bottom with a fork to prevent bubbling.
  4. Blind Bake the Crust: Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden.
  5. Mix the Custard: In a bowl, whisk together 2 eggs, 1/2 cup heavy cream, and 1 tablespoon flour until smooth. Stir in the shredded Gruyère cheese. Season lightly with salt and pepper.
  6. Assemble the Tart: Spread the sautéed mushrooms evenly over the pre-baked crust. Pour the egg and cheese mixture over the mushrooms, gently shaking the pan to distribute evenly.
  7. Bake the Tart: Bake for 25-30 minutes, or until the filling is set and the top is golden and bubbling. A knife inserted in the center should come out clean.
  8. Cool and Serve: Let the tart cool in the pan for at least 10 minutes before removing the rim. Garnish with fresh thyme sprigs and a crack of black pepper. Serve warm or at room temperature.

Notes

Keep butter cold and handle dough minimally for a flaky crust. Cook mushrooms low and slow to develop deep flavor without bitterness. Blind bake crust to prevent sogginess. Cover crust edges with foil if browning too fast. Let tart rest before slicing for clean cuts.

Nutrition

Keywords: wild mushroom tart, Gruyère tart, fall recipe, savory tart, mushroom recipe, easy entertaining, vegetarian tart

Find it online: https://tastypierecipes.com/perfect-wild-mushroom-and-gruy-e-re-tart-recipe-easy-fall-entertaining-idea/