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Wild mushroom tart recipe

Wild mushroom tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Mushroom pie

Delight in the bounty of the autumn mushroom season with this rustic, earthy tart - just perfect after a chilly afternoon walk.

6 people made this

IngredientsServes: 8

  • 2 tablespoons oil
  • 1 onion, sliced into half rings
  • 200g wild mushrooms, sliced
  • 250g puff pastry
  • 150g goat's cheese
  • 2 sprigs parsley, chopped
  • 100g cheese of your choice, grated

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 200 C / Gas 6.
  2. Warm the oil in a frying pan over a medium heat then add the onion and mushrooms and cook and stir until soft, about 4 to 6 minutes.
  3. Place the pastry on a lightly floured work surface and roll out to form a medium sized rectangle. Transfer to a baking tray.
  4. Arrange onion and mushrooms on top of the pastry then crumble over the goat's cheese, sprinkle over the parsley followed by the cheese.
  5. Bake in the preheated oven for 25 to 30 minutes until golden brown and the cheese has melted. Remove from the oven and serve warm, or allow to cool before enjoying.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Wild Mushroom Tart

Hearty wild mushrooms are bathed in a bit of sherry and crème fraîche then baked in a flaky pastry shell for a dish that showcases their intense flavors.


  • 1/3 cup (74g) créme fraîche or sour cream
  • 1 large egg
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons (25g) olive oil
  • 2 tablespoons (28g) unsalted butter
  • 5 cups (390g) mixed wild mushrooms
  • 1/4 cup (39g) sliced shallots
  • salt and pepper
  • 1/4 cup (39g) sliced shallots, cut in rings
  • 1/4 cup (57g) cider vinegar
  • 2 tablespoons (25g) sugar
  • shaved Parmigiano-Reggiano


To ready the pastry: Roll the pastry to an 11" x 17" rectangle. Trim the outside edges straight, and cut a 1" strip off each edge. Trim 1/2" off the end of each strip reserve the strips. Place the rectangle on a parchment-lined baking sheet.

Brush the outside inch of the rectangle with water and place the strips on top to make a border. Prick the inside of the pastry with a fork. Brush the border with beaten egg and bake the pastry shell for 10 minutes. Remove from the oven and reduce the temperature to 350°F.

To make the filling: In a medium bowl, whisk together the crème fraîche (or sour cream), egg, Parmesan, thyme, salt, and pepper. Spread over the center of the tart inside the border.

Heat the olive oil and butter in a large heavy skillet set over medium-high heat. When the butter melts and starts to foam, add the mushrooms and shallots and cook for 5 minutes, stirring once halfway through the cooking time. Remove from the heat and cool slightly.

To make the garnish: Place the shallot rings in a small heatproof bowl. Combine the vinegar and sugar and heat to a simmer, on the stove or in the microwave. Stir until the sugar dissolves, then pour the mixture over the shallots. Stir briefly and set aside.

Spoon the mushrooms over the filling and return the tart to the oven to bake for an additional 15 minutes.

To serve: Sprinkle the top of the tart with the pickled shallots and shaved Parmigiano-Reggiano before slicing.

Refrigerate any leftovers, well wrapped, for several days.

Tips from our Bakers

Looking for other pastry options? Choose one based on what you're looking for:

    : The traditional "rough puff" dough, where the butter is added to dry ingredients and a series of folds ensures lots of layers in the final product. : A cross between puff pastry and pie dough, this recipe uses both butter and lard (or shortening) and is especially nice when used as a tart crust.

Rye Puff Pastry: Slightly nutty from the rye flour, this pastry is ultra-tender and ivory in color.

  • Olive oil or cooking spray
  • One 9-inch frozen piecrust, thawed for about 10 to 15 minutes
  • 1 1/2 Cup grated Parmesan cheese, divided
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 Cup thinly sliced shallots
  • 3/4 Pounds mixed wild mushrooms (such as chanterelles, hedgehogs, and creminis), roughly chopped
  • Salt and pepper, to taste
  • 1/4 Cup dry sherry or white wine
  • 1/2 Cup vegetable or low-sodium chicken broth
  • 1/2 Cup crème fraîche

Preheat oven to 450 degrees. Spray a 9-inch tart pan with cooking spray. Remove pie crust from aluminum tin and press into bottom and sides of tart pan. Prick the bottom of the crust all over with a fork then line crust with parchment paper and fill with pie weights or dried beans. Transfer pan to a rimmed baking sheet and bake for 10 minutes. Gently remove paper and beans, then sprinkle 1/2 cup of the cheese evenly over the bottom of the crust and set aside. Reduce oven temperature to 350 degrees.

Heat butter and oil in a large skillet over medium heat. Add shallots and cook until golden, about 5 minutes. Stir in mushrooms, salt and pepper and cook until soft, 6 to 8 minutes. Add sherry and broth and simmer, stirring often, until liquid has almost evaporated, 6 to 8 minutes more. Stir in crème fraîche and simmer again until liquid has almost evaporated, about 10 minutes.

Transfer contents of skillet to tart pan and spread out evenly. Sprinkle remaining 1 cup cheese over mushroom mixture, arrange pan on a baking sheet and bake until crust is golden and tart is bubbly, 35 to 45 minutes. Set aside to let rest for 10 minutes then cut into slices and serve.

This Game of Thrones inspired recipe is the perfect way to celebrate season 8. You will love this decadent, vegetarian mushroom tart.


  • 9 inch prepared pie crust
  • 1 medium onion, thinly sliced (about 1.5 cups sliced)
  • olive oil
  • 1 tbsp balsamic vinegar
  • 8 oz sliced mushrooms (I used a mix of cremini, oyster, shitake and portobello)
  • 1 tsp fresh thyme (remove leaves from stem)
  • 1 tsp fresh sage, chopped
  • 1/3 cup organic cream
  • 1 large egg
  • 2 large egg yolks
  • salt & pepper to taste
  • 1/4 cup grated Parmigiano Reggiano cheese
  • additional sprigs of thyme as garnish, optional


In a skillet over medium-low heat, place 2 tbsp of olive oil. Add sliced onions, and stir over low heat until onions start to caramelize, about 15 minutes.

Add in a pinch of salt, and the 1 tbsp of balsamic vinegar, and continue to stir for another 5 minutes.

Place caramelized onions in a bowl to cool

In the same skillet, add in another 2 tbsp of olive oil, and turn heat up to medium. Add mushrooms and saute for a 2-3 minutes.

Sprinkle in a pinch of salt. This will help the mushrooms release their juices. Continue to saute for another minute.

Add a splash of water to deglaze the pan, and add in the thyme and sage.

Continue cooking for a few minutes until mushrooms are cooked and no longer releasing their juices.

Preheat oven to 350 degrees.

In a small bowl, whisk together egg + 2 egg yolks, 1/3 cup of cream, 1/4 cup grated cheese and salt & pepper to taste.

Remove prepared pie crust from the fridge and line tart pan or 9 inch pie plate.

Layer the caramelized onions on top of the pie crust. Top with wild mushrooms, and then pour the custard mixture on top.

Bake in preheated oven for 25-30 minutes until custard is set and cooked through.

Let cool slightly before serving.

Notes about this recipe

+ View Larger photo: Andrew Scrivani for The New York Times

Member Rating


Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.

  • ¾ cup part-skim ricotta cheese
  • 1/2 cup soft goat cheese, (2 ounces)
  • 2 teaspoons chopped fresh rosemary
  • Freshly ground pepper, to taste
  • 1 tablespoon butter
  • 4 cups mixed wild mushrooms, coarsely chopped
  • 1 large leek, white part only, halved lengthwise, thinly sliced and thoroughly washed
  • ½ teaspoon salt
  • ¼ cup white wine
  • 10 sheets (14x18-inch) or 20 sheets (9x14-inch) thawed phyllo dough, (see Timing Tip)
  • ¼ cup extra-virgin olive oil
  • ¼ cup plain dry breadcrumbs

Combine ricotta, goat cheese, rosemary and pepper in a medium bowl. Set aside.

Heat butter in a large skillet over medium-high heat. Add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes. Pour in wine and simmer until the liquid has evaporated, about 2 minutes. Set aside.

Preheat oven to 400 degrees F. Line a large baking sheet (approximately 12 by 17 inches) with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller

size, slightly overlap two sheets to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.

Lightly coat the phyllo with oil using a pastry brush. Sprinkle with 1 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.

Spread the reserved cheese mixture evenly over the phyllo. Top with the reserved mushroom mixture.

Bake the tart until the crust is brown and crispy, 25 to 30 minutes. Let cool in the pan on a wire rack for 5 minutes. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Serve warm.

Timing Tip: Thaw frozen phyllo (in its package) at room temperature for 2 hours or in the refrigerator for at least 8 hours or overnight before preparing the recipe.

Wild Mushroom Tart

December 4, 2017 * This post may contain affiliate links. Please read our disclosure for more info.

I am a cook, not a baker. But I love baked savories like Wild Mushroom Tart especially, and not-too-sweet pastries, squares, and biscuits too. So I keep on going with the baking efforts in hopes that I will improve.

But as you likely know, cooking is a more forgiving art than baking. Baking, well it requires precision, solid recipes, and clear instructions.

So to mitigate potential DIY disasters, I brought on as much help as possible in the form of the Tartine cookbook. With its timeless collection of classics, I figured we cannot go wrong.

This recipe for Wild Mushroom Tart comes from the cookbook. I&rsquove made it successfully three times now, and enjoyed it immensely each time. I would be so happy if someone else tried it and loved it nearly as much!

Let me tell you about Tartine for a moment.

Tartine is a neighborhood bakery in San Francisco&rsquos Mission District, owned by husband and wife team Elisabeth Prueitt and Chad Robertson.

The couple met at the Culinary Institute in Hyde Park, New York, then went on to train in France at old world bakeries and beyond.

Together, they have created what is arguably the most famous bakery in the United States. (Well, Bon Appétit just said it in April.) But the evidence bears that out.

Robertson continues to travel the world to learn how he can improve his bread even further. These days, according to Bon Appétit, he is focused on figuring out how to bring an &ldquoartisanal industrial bread&rdquo to the mass market.

While this might sound self serving to some, the complete dearth of quality bread in the world makes this a truly laudable goal.

For those of you who are still wondering why I am continuing to praise Tartine, maybe this will help you envision it: It&rsquos one of those places where simple ingredients come together perfectly, where butter, milk, flour, salt, minimal unrefined sugar, fruit, and a bit of savory magically transform into sublime eats, and you wonder how they did it.

It is a place where traditional breads are leavened with airborne yeast and sourdough starter&mdashthere&rsquos no commercial yeast in sight&mdashand the resultant breads are dark and crusty shapes are round, long, and oblong, with cuts across their tops. It is the kind of bread you savor with good, cold butter.

I have not been to Tartine yet, but I have loved similar bakeries. Terra Breads in Vancouver, Canada, is where I first discovered a bakery of this caliber. Now Breads Bakery in NYC is my new place.

I hope your city has a bakery where things look rustic and beautiful. I&rsquod love to hear about your favorites in the comments, and what you love about yours.

It is unfortunate, but bakeries like this are few and far between. Perhaps this contributes to the enjoyment of eating when you finally get to one. They say rarity makes it precious.

My view is, if I am going to indulge in sweets, or any rich baked foods, it ought to be pure and good. The wait makes the experience all the more special.

This Wild Mushroom Tart brings the beautiful bakery experience to your home.

Aside from its simple, buttery pastry, you have mushrooms and shallots cooked in butter, salt, pepper, fresh lemon juice, nutmeg, fresh thyme, egg yolks, and crème fraîche or heavy cream.

To me this is a beautiful ingredient list. Everything flows together so well. Everything smells so good when it&rsquos cooking.

And get this tart seasoned just right, and it tastes like the beautiful harmonious section of a classical symphony. It is also perfect for a vegetarian main on a festive occasion such as Thanksgiving.

If you liked this post, please share it with your friends on social media, or leave a comment below.

For more Buttered Veg lifestyle content, follow me on Pinterest , Facebook , Instagram , and Twitter .

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.

Recipe Summary

  • 3/4 cup whole-wheat flour
  • 3/4 cup unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 1/4 cup tahini
  • 3 tablespoons extra-virgin olive oil
  • 3 to 4 tablespoons ice water
  • 2 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped shallot
  • 1 garlic clove, minced
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 1 pound wild mushrooms, stems trimmed and caps sliced
  • 1/2 teaspoon kosher salt
  • 3/4 cup coarsely grated Gruyere
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves, plus more for serving

Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.

Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.

In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight bring to room temperature or reheat before serving.)

Wild Mushroom Tart Recipe

Whether you’re wanting a decadent starter or a perfect partner for your main, this is the recipe that you are unknowingly searching for. With its stunning blend of mushrooms, herbs and cheese… this tart will be up anyone’s street – unless they don’t like mushrooms but honestly, they are beautiful so I don’t know why you wouldn’t want them. I served this tart as a main with dauphinoise potatoes but it’s so flexible and can be served alone or with any side of your choice.


  • 25g Parmesan
  • 300g Wild Mushrooms – Feel free to mix it up
  • 2 Cloves garlic – Chopped finely
  • Parsley – Handful of leaves, chopped
  • 1 Egg – Beaten
  • 25g Butter
  • 1 Pack of Shop-bought Puff Pastry – You’re on a student site remember
  • Flour – only a little bit for dusting the side down
  • Pinch of Salt
  • Pinch of Pepper


Step One: Flour a kitchen surface and roll out your puff pastry. Cut four circles out of the pastry – at around 15cm in circumference. You can make these bigger or smaller depending on your appetite.

Step Two: Heat up your oven to 200C/ 180C Fan. Heat up a large frying pan until hot and add your butter.

Step Three: When the butter has melted, add your mushrooms. Fry the mushrooms for around 4/5 minutes.

Step Four: Season the mushrooms with salt and pepper before removing them from heat. Add the parmesan, garlic and parsley and mix thoroughly.

Step Five: Score a border around 1cm from the edge of your tarts, making sure not to cut through. Spoon your mushroom mixture into the middle of each tart.

Step Six: Beat your egg to make an egg wash. Brush the edge of each tart with the egg wash – this will allow the edges to puff up.

Step Seven: Bake your tarts for 20 minutes – you’re aiming for a golden puffy exterior! Enjoy your tarts.


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