Mushroom Tart Recipe

Name: Mushroom Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra virgin olive oil, divided; 2 lbs cleaned mixed mushrooms (sliced or quartered depending on variety); gray salt & freshly ground black pepper; 2 tablespoons butter, divided; 2 -3 shallots, minced; 4 garlic cloves, minced; 1 1/2 tablespoons freshly chopped thyme leaves; 1 cup heavy cream; 1/4 cup grated parmesan cheese; 1/2 lemon, juice of; 1 egg, well beaten; 2 tablespoons freshly minced fresh parsley leaves; 1 sheet frozen puff pastry, thawed; flour, for dusting work surface; 1 lb dried beans, for baking crostata shell; 4 -8 ounces crumbled blue cheese

Servings: persons

1/3 cup extra virgin olive oil, divided
2 lbs cleaned mixed mushrooms (sliced or quartered depending on variety)
gray salt & freshly ground black pepper
2 tablespoons butter, divided
2 -3 shallots, minced
4 garlic cloves, minced
1 1/2 tablespoons freshly chopped thyme leaves
1 cup heavy cream
1/4 cup grated parmesan cheese
1/2 lemon, juice of
1 egg, well beaten
2 tablespoons freshly minced fresh parsley leaves
1 sheet frozen puff pastry, thawed
flour, for dusting work surface
1 lb dried beans, for baking crostata shell
4 -8 ounces crumbled blue cheese

1
Preheat oven to 425 degrees F.
2
Heat 2 large saute pans over high heat.
3
Working in batches divide the olive oil between the 2 pans.
4
When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize.
5
Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
6
Add the shallots and garlic and cook until the light brown and fragrant.
7
Add the thyme until it crackles.
8
Add the cream and bring up to a simmer.
9
Reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
10
Shut off the flame and quickly stir in the beaten egg.
11
Remove from the stove and let cool to room temperature.
12
Add parsley and stir.
13
While mushroom mixture is cooling, roll out the pastry dough on a floured surface.
14
Roll the dough out so that it will line a 10-inch removable bottom tart pan.
15
Line the dough with parchment paper and fill with the dry beans.
16
Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
17
Remove beans and paper.
18
Lower oven temperature to 400 degrees F.
19
When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese.
20
Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
21
Remove from the oven and allow to cool to room temperature before serving.
22
Slice in wedges and serve.

1252

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 16 ingredients. The key ingredients include: 1/3 cup extra virgin olive oil, divided, 2 lbs cleaned mixed mushrooms (sliced or quartered depending on variety), gray salt & freshly ground black pepper, 2 tablespoons butter, divided, and more.

Yes, Mushroom 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!

Mushroom Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions