My Recipe Box

Savory Mushroom Tart


Serves four.

  • by from Fine Cooking
    Issue 28

Serve this tart with a lightly dressed salad and a crisp white wine.

For the crust:
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 1/4 tsp. salt
  • 1/4 lb. (8 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
  • 4 to 5 Tbs. ice water
For the filling:
  • 1/2 lb. soft fresh goat cheese  
  • 1/4 cup mascarpone cheese (or sour cream)
  • 1 small clove garlic, minced
  • 1 Tbs. minced chives
  • Salt and freshly ground black pepper to taste
For the topping:
  • 2 Tbs. butter
  • 2 Tbs. olive oil
  • 1 lb. mushrooms (preferably wild), wiped clean, trimmed, and thinly sliced
  • 2 Tbs. finely chopped shallots
  • 1 Tbs. fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • 1/4 cup dry white wine (optional)

Put the flour and salt in a food processor. Pulse a few times to blend. Add the butter and pulse until the mixture resembles cornmeal. Add the ice water 1 Tbs. at a time and process until the dough comes together in a rough ball. Remove the dough, shape it into a disk, wrap it in plastic, and chill for 1 hour while you make the filling and topping.

In a small bowl, combine the goat cheese, mascarpone, garlic, chives, salt, and pepper, mixing with a fork until well blended. Set aside.

In a large skillet, heat the butter and oil over high heat until the butter is foaming. Add the mushrooms and shallots and cook, stirring, until the mushrooms are lightly browned. Add the thyme, salt, and pepper and cook another 1 minute. If using wine, add it as well and cook until the liquid has evaporated, about 4 minutes. Set aside.

Heat the oven to 450°F. Line a baking sheet with parchment. On a lightly floured surface, roll out the chilled dough into a 13-inch round. Transfer the dough to the parchment-lined sheet. Spread the cheese mixture to within 1 inch of the edge. Top with the mushrooms. Fold the edge of the dough over the filling, pleating it as you go. Bake until golden brown, about 30 minutes. Serve warm.

nutrition information (per serving):
Calories (kcal): 800, Fat (kcal): 61, Fat Calories (g): 550, Saturated Fat (g): 36, Protein (g): 20, Monounsaturated Fat (g): 18, Carbohydrates (mg): 44, Polyunsaturated Fat (mg): 4, Sodium (g): 1010, Cholesterol (g): 140, Fiber (g): 3,

Photo: Ben Fink

I was about to order a takeaway pizza today and then I thought I must have something in my fridge that I can throw together. Well, I had everything in this recipe, with the exception of dried thyme instead of fresh thyme. I used mini portabello's and I did use some leftover white wine. Served with a side of salad, fantastic!

Really tasty. I substituted 1/3 of the flour with whole wheat flour because I like the taste and texture and it turned out great. I'll be making this again.

Someone made this for an Easter brunch and it was fantastic . Everyone wanted the recipe.

This is a wonderfully delicious tart. Earthy, savoury, buttery- fantastic. I've made it many times to exceptional reactions. Easy too!

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