Mushroom and Gruyere Tart
Mushroom and Gruyere Tart
Ingredients
For the Flaky Tart Crust
- 1 1/2 cups all-purpose flour
- 3/4 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons, as needed
- 1/2 teaspoon salt
For the Mushroom and Gruyere Filling
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 3 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups Gruyere cheese, shredded
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the all-purpose flour and 1/2 teaspoon of salt. Add the cold unsalted butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min
- 2
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 3
On a lightly floured surface, roll out the chilled tart dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough, leaving about a 1/2-inch overhang. Fold the overhang inward and press it against the sides of the pan to create a thicker edge. Prick the bottom of the crust all over with a fork.
⏱️ 10 min
- 4
Blind bake the crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment paper and weights, then continue baking for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and set aside.
⏱️ 20 min•🌡️ 375
- 5
Prepare the filling: While the crust bakes, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, for 8-10 minutes, or until the mushrooms have released their liquid and are nicely browned. Add the minced shallot and cook for 2-3 minutes until softened. Stir in the minced garlic and fresh thyme leaves and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.
⏱️ 15 min
- 6
In a large bowl, whisk together the large eggs, heavy cream, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of grated nutmeg until well combined. Stir in 1 cup of the shredded Gruyere cheese.
⏱️ 5 min
- 7
Assemble the tart: Spread the sautéed mushroom mixture evenly over the bottom of the blind-baked tart crust. Pour the egg and cream mixture over the mushrooms. Sprinkle the remaining 1/2 cup of shredded Gruyere cheese over the top.
⏱️ 5 min
- 8
Bake the tart: Carefully transfer the tart to the preheated oven. Bake for 30-35 minutes, or until the filling is set and golden brown on top. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375
- 9
Cool and serve: Remove the tart from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the filling to fully set. Garnish with fresh chopped chives, if desired.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Gruyere Tart
Ingredients
For the Flaky Tart Crust
- 1 1/2 cups all-purpose flour
- 3/4 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons, as needed
- 1/2 teaspoon salt
For the Mushroom and Gruyere Filling
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 3 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups Gruyere cheese, shredded
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Prepare the tart crust: In a large bowl, whisk together the all-purpose flour and 1/2 teaspoon of salt. Add the cold unsalted butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min - 2
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 3
On a lightly floured surface, roll out the chilled tart dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough, leaving about a 1/2-inch overhang. Fold the overhang inward and press it against the sides of the pan to create a thicker edge. Prick the bottom of the crust all over with a fork.
⏱️ 10 min - 4
Blind bake the crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment paper and weights, then continue baking for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and set aside.
⏱️ 20 min•🌡️ 375 - 5
Prepare the filling: While the crust bakes, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, for 8-10 minutes, or until the mushrooms have released their liquid and are nicely browned. Add the minced shallot and cook for 2-3 minutes until softened. Stir in the minced garlic and fresh thyme leaves and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.
⏱️ 15 min - 6
In a large bowl, whisk together the large eggs, heavy cream, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of grated nutmeg until well combined. Stir in 1 cup of the shredded Gruyere cheese.
⏱️ 5 min - 7
Assemble the tart: Spread the sautéed mushroom mixture evenly over the bottom of the blind-baked tart crust. Pour the egg and cream mixture over the mushrooms. Sprinkle the remaining 1/2 cup of shredded Gruyere cheese over the top.
⏱️ 5 min - 8
Bake the tart: Carefully transfer the tart to the preheated oven. Bake for 30-35 minutes, or until the filling is set and golden brown on top. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375 - 9
Cool and serve: Remove the tart from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the filling to fully set. Garnish with fresh chopped chives, if desired.
⏱️ 15 min