Wildly Interesting Wild Mushroom & Arugula Tart

Name: Wildly Interesting Wild Mushroom & Arugula Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pate brisee; 1.5 cups all-purpose flour; 3/4 cup butter (I prefer salted) cut into small (1in.) pieces; 1/8 cup ice water (approximately); 1 dash salt; Tart filling; 3 ounces dried wild mushrooms (I used Porcini today but any wild mushroom blend will be delicious); 1 large red onion; 1 large shallot; 1 large clove of garlic, minced; 3/4 cup loosely packed parsley; 1/4 cup olive oil; 3 tablespoons butter; 1 cup cherry tomatoes (this is optional - I had frozen whole cherries from the garden); 1 tablespoon tomato paste (Amore brand is the best); 1/2 cup dry white wine (or a blend of wine & marsala); 1/2 cup good beef stock (preferably homemade); 1 dash of sea salt (I like sel gris); 1 dash of white pepper; 1 dash of black pepper; 1 pinch of fresh thyme (dried is fine too); 4 eggs (I used farm eggs which are not as large as your avg. supermkt egg - if you are using XL eggs, go with three, rather than four.); 1/2 cup grated Parmigiano Reggiano or other cheese (see above); 2 cups baby arugula tossed with a drizzle of olive oil

Bake this irresistible Wildly Interesting Wild Mushroom & Arugula Tart at home. Made with brisu00e9e, flour, butter and water. Easy step-by-step instruc…

This Wildly Interesting Wild Mushroom & Arugula Tart relies on simple, everyday ingredients such as pate brisee, all-purpose flour, ice water (approximately) and salt. It comes together quickly and makes 4 servings, at about 2060 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Wildly Interesting Wild Mushroom & Arugula Tart delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Pate brisee
1.5 cups all-purpose flour
3/4 cup butter (I prefer salted) cut into small (1in.) pieces
1/8 cup ice water (approximately)
1 dash salt
Tart filling
3 ounces dried wild mushrooms (I used Porcini today but any wild mushroom blend will be delicious)
1 large red onion
1 large shallot
1 large clove of garlic, minced
3/4 cup loosely packed parsley
1/4 cup olive oil
3 tablespoons butter
1 cup cherry tomatoes (this is optional - I had frozen whole cherries from the garden)
1 tablespoon tomato paste (Amore brand is the best)
1/2 cup dry white wine (or a blend of wine & marsala)
1/2 cup good beef stock (preferably homemade)
1 dash of sea salt (I like sel gris)
1 dash of white pepper
1 dash of black pepper
1 pinch of fresh thyme (dried is fine too)
4 eggs (I used farm eggs which are not as large as your avg. supermkt egg - if you are using XL eggs, go with three, rather than four.)
1/2 cup grated Parmigiano Reggiano or other cheese (see above)
2 cups baby arugula tossed with a drizzle of olive oil

1
Place flour & salt in food processor and process for a few 10 seconds.
2
Add the butter and pulse until the mix resembles large crumbs.
3
Drizzle the ice water through the feed tube slowly while pulsing the machine -- pulse just until your dough is formed.
4
Wrap your dough in wax paper and refrigerate for at least 30 minutes.
5
Soak the dried mushrooms in warm water for about 35 mins (start before you make the pate brisee)
6
Place onion, shallot and parsley in food processor and pulse until you have a fine dice (or chop if you prefer)
7
Heat butter and olive oil in heavy-bottom sauce pan over medium-low heat, add the above chopped ingredients and saute, tossing occasionally, for 15 minutes, then add the garlic.
8
Drain the mushrooms and rinse to assure all of the sand is removed. Then add them to the saucepan and saute for five mins.
9
Add wine, broth, tomato paste, tomatoes (if using), salt, pepper and herbs. stir.
10
Cook about 30 mins until the mixture is thick, don't forget to taste!! Adjust seasonings to your liking.
11
Transfer the tart filling to a different dish and cool completely.
12
Preheat oven to 375 and roll out pate brisee.
13
Line your chosen tart pan (with removable bottom) with crust and cover with wax or parchment paper. Fill with pie weights or dry beans or rice (up to the rim).
14
Bake crust until 35 mins (until just showing a hint of color) then remove wax paper and return crust to oven to bake for 20 more minutes or until a nice golden brown (keep a close watch as all ovens are different).
15
MEANWHILE: lightly beat the eggs and add Parmigiano, then add to the filling mixure.
16
Fill crust with cooled mushroom filling (you may have a little extra) and return to oven for 15 minutes or until filling is cooked through (firm).
17
Remove tart from oven and let cool. This tart is lovely served warm or room temperature - some like it cold as well. Top with arugula before serving... (unfortunately my winter supply was waning, hence the absence of greenery in the photo).

2060

kcal

Calories

194

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.

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

My Personal Notes

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Frequently Asked Questions

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

You need 24 ingredients. The key ingredients include: Pate brisee, 1.5 cups all-purpose flour, 3/4 cup butter (I prefer salted) cut into small (1in.) pieces, 1/8 cup ice water (approximately), and more.

Yes, Wildly Interesting Wild Mushroom & Arugula 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.

Quick Info

Servings
4 servings
Calories
2060 kcal
Category
Baking & Desserts

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