Easy Mushroom Tart

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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, Gruyère, and refrigerated pie dough. Nothing too ground-breaking here, just honest soul-satisfying food.

Prep Time20

Cook Time30

Course: Sides

Cuisine: American

Servings:

Calories: 132kcal

Author: Kathy Kingsley

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

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.

Nutrition