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Mushroom Tart with Gruyere and Thyme Recipe

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3.9 from 62 reviews

This delicious Mushroom Tart features a flaky pâte brisée crust filled with a savory mixture of sautéed mushrooms, fresh thyme, creamy custard, and melted Gruyere cheese. Perfect as an elegant appetizer, brunch dish, or light dinner, this tart combines earthy mushroom flavors with a rich, creamy texture and a crisp, golden pastry shell.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

For the Pâte Brisée Crust

  • 175 grams (1½ cup plus 1 tablespoon) all-purpose flour
  • ¼ teaspoon salt
  • 113 grams (1 stick) cold butter, cut into 1-2 inch cubes
  • 2-3 tablespoons cold water

For the Mushroom Filling

  • 1 pound mushrooms, sliced (any type)
  • 1-2 teaspoons olive oil or butter
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 3 sprigs fresh thyme (or ½ teaspoon dried thyme)

For the Custard and Topping

  • ½ cup heavy cream
  • 1 large egg
  • ½ cup shredded Gruyere or mozzarella cheese

Instructions

  1. Mix the dough: In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add cold water, one tablespoon at a time, until the dough just comes together. Knead briefly to form a dough.
  2. Chill the dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  3. Roll out the dough: Lightly grease a 9-inch pan with butter. On a floured surface, roll out the chilled dough into a large thin circle. Transfer the dough to the pan, trim excess edges, and prick the bottom lightly with a fork. Refrigerate the crust for another 15 minutes.
  4. Bake the crust: Preheat the oven to 350℉ (175℃). Line the crust with parchment paper and fill with pie weights, dry beans, rice, or sugar to prevent puffing. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until the crust is slightly golden. Remove from oven and let cool.
  5. Cook the mushrooms: Heat olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until most of the moisture evaporates and the mushrooms begin to brown. Season with salt, black pepper, and garlic powder. Add fresh thyme and cook for another 2 minutes. Remove from heat and allow to cool slightly.
  6. Make the custard: In a bowl, whisk together the heavy cream and the large egg until well combined. Set aside.
  7. Assemble the tart: Preheat the oven to 350℉ (175℃). Spread most of the sautéed mushrooms evenly in the baked tart shell, reserving some for topping. Pour the cream and egg mixture over the mushrooms. Sprinkle shredded Gruyere or mozzarella cheese evenly on top. Arrange the reserved mushroom slices on top, and optionally garnish with additional fresh thyme sprigs.
  8. Bake the tart: Bake the assembled tart for 20 minutes at 350℉ or until the cheese melts and the custard sets. Remove from oven and let cool slightly before slicing and serving.

Notes

  • Pie weights can be dried beans or rice if you don’t have ceramic weights.
  • You can use any variety of mushrooms: button, cremini, shiitake, or a mix for deeper flavor.
  • Gruyere cheese offers a nutty flavor; mozzarella is a milder substitute.
  • Ensure the butter and water are cold for a flaky crust texture.
  • Let the crust cool completely before adding the filling to prevent sogginess.
  • Optionally add fresh thyme on top before baking for added aroma and garnish.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Find it online: https://ellarecipe.com/mushroom-tart-with-gruyere-and-thyme-recipe/