Corn and Shiitake Tart Recipe

Name: Corn and Shiitake Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for dusting; 1/2 recipe Cornmeal Pate Brisee (page 266); 3 tablespoons extra-virgin olive oil; 6 ounces (about 6 cups) shiitake mushrooms, stemmed and sliced into 1/4-inch-thick pieces; 1 medium onion, finely diced; 2 cups fresh corn kernels (about 4 ears); 1/4 cup chopped fresh chives (cut into 1-inch pieces), plus more for garnish; Coarse salt and freshly ground pepper; 1/2 cup milk; 1/2 cup heavy cream; 3 large eggs

Servings: persons

All-purpose flour, for dusting
1/2 recipe Cornmeal Pate Brisee (page 266)
3 tablespoons extra-virgin olive oil
6 ounces (about 6 cups) shiitake mushrooms, stemmed and sliced into 1/4-inch-thick pieces
1 medium onion, finely diced
2 cups fresh corn kernels (about 4 ears)
1/4 cup chopped fresh chives (cut into 1-inch pieces), plus more for garnish
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs

1
On a lightly floured surface, roll out dough to a 13-inch round, about 1/4 inch thick.
2
With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round flan ring or a tart pan with a removable bottom, pressing into the edges.
3
Using a rolling pin or a sharp paring knife, trim the dough flush with the edge of the pan.
4
Chill shell until firm, about 30 minutes.
5
Meanwhile, preheat the oven to 375F.
6
Line chilled shell with parchment paper, leaving a 1-inch overhang.
7
Fill with pie weights or dried beans.
8
Bake 30 to 40 minutes.
9
Remove weights and parchment; continue baking until tart shell is golden brown all over, 10 to 15 minutes more.
10
Cool completely on a wire rack.
11
Heat olive oil in a large nonstick skillet over medium heat.Add mushrooms, and cook until they start to give off moisture, 2 to 3 minutes.
12
Add the onion and cook, stirring occasionally, until softened and translucent, 2 to 3 minutes.
13
Stir in the corn and the chives and cook, 1 to 2 minutes more.
14
Remove filling from heat and season with salt and pepper; stir to combine.
15
Set filling aside.
16
In a bowl, whisk together milk, cream, and eggs; season with salt and pepper.
17
Pour mushroom filling into cooled tart shell.
18
Place tart on a rimmed baking sheet; pour in milk mixture.
19
Bake, rotating the sheet halfway through, until custard is set in the center, 20 to 25 minutes.
20
Cool slightly on a wire rack.
21
Garnish with chives, and serve warm or at room temperature.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: All-purpose flour, for dusting, 1/2 recipe Cornmeal Pate Brisee (page 266), 3 tablespoons extra-virgin olive oil, 6 ounces (about 6 cups) shiitake mushrooms, stemmed and sliced into 1/4-inch-thick pieces, and more.

Yes, Corn and Shiitake Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn and Shiitake Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions