1. Recipes

How to Make Wild Mushroom Tart - A Step-by-Step Guide

If you're a fan of mushrooms, then this wild mushroom tart recipe is sure to become a new favorite. This savory tart features a buttery, flaky crust filled with a luxurious mixture of wild mushrooms, fresh herbs, and creamy cheese. It's the perfect way to showcase the earthy and complex flavors of wild mushrooms, and it makes a stunning appetizer or main course for any special occasion.

One of the best things about this recipe is that it's incredibly versatile. You can use any combina...

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Ingredients

  • ½ cup hazelnuts
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 egg yolk
  • 3 tablespoons iced water, or more as needed
  • 1 tablespoon unsalted butter
  • ½ cup minced shallot
  • 1 ½ pounds chanterelle mushrooms, coarsely chopped
  • salt and ground black pepper to taste
  • 1 (4 ounce) log goat cheese (chevre), softened
  • 2 eggs
  • 1 cup half-and-half
  • 2 tablespoons minced Italian parsley

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 2 hrs 30 mins
  • Servings: 8
  • Yield: 1 10-inch tart

  • Preheat the oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
  • Toast in the preheated oven until golden brown and fragrant, 10 to 15 minutes. Let cool.
  • Transfer hazelnuts to a food processor and pulse until finely ground. Add flour and salt; pulse to combine. Add butter pieces 1 at time, pulsing in between until mixture has a coarse, grainy texture. Add egg yolk and pulse once. Pour in iced water 1 tablespoon at a time, pulsing once or twice after each addition, until you can pinch the dough together. Do not over-process.
  • Turn dough out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate, at least 30 minutes or up to 1 day.
  • Melt butter in a large frying pan over medium-high heat. Saute shallot for 1 to 2 minutes. Add mushrooms and saute until tender and liquid has evaporated, 5 to 7 minutes. Remove from heat, season with salt and pepper, and let cool completely.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a 10-inch tart pan with a removable base with parchment paper.
  • Remove dough from refrigerator and let sit for a few minutes. Roll out into 12-inch circle on a lightly floured work surface. Carefully place dough into the prepared tart pan. Roll a pin over the top of the dough to trim it. Gently crimp the dough rim along the fluted edge of the pan. Line the tart shell with a piece of aluminum foil and fill with pie weights or dried beans.
  • Bake in the preheated oven until set to the touch, 8 to 10 minutes. Remove the weights and foil; continue baking until shell is golden, about 5 minutes more. Transfer to a rack to let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place chevre cheese in a bowl and lightly beat with a wooden spoon until mostly smooth. Add eggs and beat to combine. Mix in half-and-half until smooth. Season with salt and pepper.
  • Pour cheese mixture into the pastry shell. Scatter the cooled mushrooms evenly on top, gently pressing them in. Sprinkle parsley on top.
  • Bake in the preheated oven until pastry edges are browned and filling is set, about 30 minutes. Transfer to a rack and let cool completely, at least 30 minutes.
  • Remove the pan sides and place tart on a serving plate. Serve at room temperature.

    • Nutrition

    381 cal.

    • Total Fat: 25g
    • Saturated Fat: 12g
    • Cholesterol: 116mg
    • Sodium: 289mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 12g
    • Vitamin C: 5mg
    • Calcium: 104mg
    • Iron: 4mg
    • Potassium: 203mg

    Categories

    Savory recipes
    Vegetarian recipes
    Tart recipes
    Mushroom recipes