Wild Mushroom and Gruyere Tart
Wild Mushroom and Gruyere Tart
Ingredients
For the Tart Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 4 tablespoons ice water, or as needed
For the Filling
- 1 pound mixed wild mushrooms, such as cremini, shiitake, oyster, cleaned and sliced
- 2 tablespoons olive oil
- 2 shallots, small, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups Gruyere cheese, shredded
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, freshly grated
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, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Gather the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 35 min - 3
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch round. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the crust all over with a fork.
⏱️ 10 min•🌡️ 375°F - 4
Blind Bake the Crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and set aside.
⏱️ 22 min•🌡️ 375°F - 5
Prepare the Mushroom Filling: While the crust bakes, heat the olive oil in a large skillet over medium-high heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes. This step is crucial for flavor and to prevent a watery tart.
⏱️ 10 min - 6
Add the chopped shallots and minced garlic to the skillet with the mushrooms. Cook for another 3-4 minutes, until the shallots are softened and fragrant. Stir in the fresh thyme leaves. Remove from heat and let cool slightly.
⏱️ 4 min - 7
Assemble the Tart: Sprinkle half of the shredded Gruyere cheese evenly over the bottom of the blind-baked tart crust. Spread the cooked mushroom mixture over the cheese.
⏱️ 3 min - 8
Prepare the Custard: In a medium bowl, whisk together the large eggs, heavy cream, whole milk, 1/2 teaspoon of salt, freshly ground black pepper, and freshly grated nutmeg until well combined.
⏱️ 2 min - 9
Carefully pour the custard mixture over the mushrooms in the tart shell. Sprinkle the remaining Gruyere cheese over the top.
⏱️ 1 min - 10
Bake the Tart: Return the tart to the preheated 375°F (190°C) oven. Bake for 30-35 minutes, or until the custard is set (a knife inserted near the center comes out clean) and the top is golden brown. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
⏱️ 35 min•🌡️ 375°F - 11
Cool and Serve: Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving. This allows the custard to fully set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Wild Mushroom and Gruyere Tart
Ingredients
For the Tart Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 4 tablespoons ice water, or as needed
For the Filling
- 1 pound mixed wild mushrooms, such as cremini, shiitake, oyster, cleaned and sliced
- 2 tablespoons olive oil
- 2 shallots, small, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups Gruyere cheese, shredded
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, freshly grated
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, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Gather the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 35 min - 3
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch round. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the crust all over with a fork.
⏱️ 10 min•🌡️ 375°F - 4
Blind Bake the Crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and set aside.
⏱️ 22 min•🌡️ 375°F - 5
Prepare the Mushroom Filling: While the crust bakes, heat the olive oil in a large skillet over medium-high heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes. This step is crucial for flavor and to prevent a watery tart.
⏱️ 10 min - 6
Add the chopped shallots and minced garlic to the skillet with the mushrooms. Cook for another 3-4 minutes, until the shallots are softened and fragrant. Stir in the fresh thyme leaves. Remove from heat and let cool slightly.
⏱️ 4 min - 7
Assemble the Tart: Sprinkle half of the shredded Gruyere cheese evenly over the bottom of the blind-baked tart crust. Spread the cooked mushroom mixture over the cheese.
⏱️ 3 min - 8
Prepare the Custard: In a medium bowl, whisk together the large eggs, heavy cream, whole milk, 1/2 teaspoon of salt, freshly ground black pepper, and freshly grated nutmeg until well combined.
⏱️ 2 min - 9
Carefully pour the custard mixture over the mushrooms in the tart shell. Sprinkle the remaining Gruyere cheese over the top.
⏱️ 1 min - 10
Bake the Tart: Return the tart to the preheated 375°F (190°C) oven. Bake for 30-35 minutes, or until the custard is set (a knife inserted near the center comes out clean) and the top is golden brown. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
⏱️ 35 min•🌡️ 375°F - 11
Cool and Serve: Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving. This allows the custard to fully set.
⏱️ 15 min