This rustic and easy mushroom tart is one of my favorites ways to enjoy mushrooms. It’s a tried and true go-to recipe from one of my cookbooks, The Big Book of Vegetarian (Chronicle Books), and can be made with any mix of mushrooms (cremini, button, shiitake, oyster, portobello, etc.), Gruyère or other hard cheese, and refrigerated pie dough. Nothing too ground-breaking here, just honest soul-satisfying food.
When sautéing the mushrooms, there are 2 key steps to keep in mind. First, cook them over steady heat long enough to cook out their moisture and then let them brown to intensify their flavors. This two-step approach creates the most flavorful mushroom filling - which has many uses besides this tart (see Below).
Jump to:
Essential Ingredients
Mushrooms: You can use any mix of fresh mushroom for this recipe, just be sure they are clean and dry. I like to use cremini and shiitakes. For cremini and white button mushrooms, trim the very ends of the stems; leave the rest on. For shiitake mushrooms, remove and discard the whole stem, which is tough and dry.
Gruyére cheese: This is a semi-hard Swiss cheese with a distinct nutty flavor and smooth texture. Crafted from cow's milk in the Gruyère region, it undergoes a meticulous aging process in alpine caves for 5-12 months. Other cheeses you can use are Fontina, cheddar, or Parmesan.
How to make
1. In a large skillet, heat the oil and butter over medium-high heat. Add the shallot, and mushrooms and cook, stirring occasionally, until beginning to brown, about 10 minutes. Stir in garlic, thyme, and ½ tsp. salt, and cook until fragrant, about 30 seconds.
2. Roll the prepared pie dough into 14-inch circle on lightly floured counter; transfer to prepared sheet.
3. Transfer the cooked mixture to the prepared dough, leaving 2-inch border around edge. Sprinkle with the Gruyère and season with salt and pepper.
4. Fold the edge of pastry over the filling around edge of tart, pinching and pleating the dough to secure.
5. Bake at 425°F until crust is deep golden brown, 15 to 18 minutes, rotating sheet halfway through baking. Let cool slightly, then slice and serve.
More ways to use the mushroom filling:
- Add it to a quiche, omelet, or frittata
- Stir it into rice, quinoa, or farro
- Spoon over baked polenta and add grated parmesan
- Add to sautéed vegetables, like carrots or green beans
- Simmer it in tomato sauce and serve over pasta
- Add to chicken broth with rice noodles, ginger, and soy
Recipe FAQs
Serve with a tossed green salad and a light meatless lunch or dinner. Or, as a side with roast pork, beef, or chicken.
This mushroom tart tastes best freshly made, but you can prepare your mushroom filling and shred the cheese ahead. Store them airtight in the refrigerator for up to 3 days.
Store the tart airtight at room temperature for up to 1 day, then refrigerate for up to 4 days. You can reheat it in the oven (or toaster oven)a at 350°F for 8 to 10 minutes.
More recipes to try
Comments and ratings
If you’ve tried this Mushroom Tart or any other recipes on our site, please leave a comment and rating below. We love hearing from you!
Easy Mushroom Tart
Ingredients
- 1 (9-inch round) packaged or homemade pie dough round
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. butter
- 1 lb. fresh mushrooms, such as cremini and shiitake, cleaned, trimmed and sliced ¼-inch thick stems
- 1 cup sliced shallots (about 4 medium)
- Kosher salt and fresh ground black pepper
- 2 garlic cloves, minced, more to taste
- ½ tsp. minced fresh thyme, plus more for garnish
- 2 oz. Gruyère cheese, shredded (½ cup)
- 1 large egg, beaten
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Roll out dough into 14-inch circle on lightly floured counter; transfer to prepared sheet.
- In a large nonstick skillet, heat the oil and butter over medium-high heat. Add the shallot, and mushrooms and cook, stirring occasionally, until beginning to brown, about 10 minutes. Stir in garlic, thyme, and ½ tsp. salt, and cook until fragrant, about 30 seconds.
- Transfer the cooked mixture to the prepared dough, leaving 2-inch border around edge. Sprinkle with the Gruyère and season with salt and pepper. Fold the edge of pastry over the filling around edge of tart, pinching and pleating the dough to secure. Brush dough with beaten egg
- Bake until crust is deep golden brown, 15 to 18 minutes, rotating sheet halfway through baking. Season with pepper to taste, and let cool slightly before slicing and serving.
Notes
Nutrition
Get a Free e-book!
Let's connect!
Be sure to FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST Many thanks!
Leave a Comment