There’s something magical about the aroma of mushrooms sizzling in olive oil, mingling with herbs and shallots—it’s earthy, comforting, and deeply satisfying. A Wild Mushroom Tart captures that rustic charm perfectly. With its flaky, buttery herbed crust and a creamy, savory filling, it strikes a beautiful balance between simple and sophisticated.
Whether you’re hosting a brunch, planning a cozy dinner, or looking for an impressive vegetarian centerpiece, this tart delivers every time. Each bite combines the depth of wild mushrooms, the freshness of thyme and rosemary, and the richness of cream and cheese—all baked into a golden, aromatic crust that practically melts in your mouth.
It’s a dish that feels like a walk through a forest on a crisp morning—warm, earthy, and comforting, yet refined enough to serve at a special gathering. Let’s dive into how to make this delightful tart that celebrates the beauty of wild mushrooms and fresh herbs.
Recipe Overview
This Wild Mushroom Tart features a flaky, herb-infused crust filled with sautéed wild mushrooms, shallots, garlic, and thyme, all blended into a rich egg-and-cream custard. The combination of mozzarella and Parmesan adds a beautiful creamy texture and umami depth. Baked to golden perfection, it’s elegant enough for entertaining yet comforting enough for a weeknight treat.
Ingredients & Instructions
Ingredients
Herbed Pie Crust
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 stick cold butter, diced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- ¼ cup ice-cold water
Wild Mushroom Filling
- 3 tbsp olive oil, divided (plus extra as needed)
- 1 lb wild mushrooms, sliced
- 2–3 finely diced shallots (about 1 cup)
- 2 garlic cloves, minced
- 1 tbsp chopped fresh thyme
- 2 eggs
- ¾ cup heavy cream
- 1 tsp kosher salt
- ¼ tsp pepper
- ½ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Microgreens or sprouts, for garnish
Instructions
1. Make the Herbed Pie Crust
Start with the foundation—the crust. In a food processor, combine flour, salt, and pepper. Pulse once or twice to mix. Add the cold diced butter and pulse several times until the mixture resembles coarse crumbs or small peas. Sprinkle in fresh rosemary and thyme for a fragrant, flavorful dough.
While pulsing, slowly drizzle in ice-cold water just until the dough starts to clump together. Test it by squeezing a small bit—if it holds, you’re ready.
Transfer the dough onto a clean surface, press it gently into a ball, and flatten it into a disc. Wrap it in plastic and refrigerate for at least one hour to rest. This chilling step ensures the crust stays tender and flaky when baked.
2. Prepare the Tart Shell
Preheat the oven to 400°F (200°C).
Lightly grease a 10-inch tart pan with a removable bottom. Roll the chilled dough on a lightly floured surface into a circle about an inch wider than your pan. Carefully transfer it to the pan, pressing it into the corners and sides. Trim any excess dough from the edges.
Line the crust with foil and fill with pie weights (or dried beans). Bake for 15 minutes to set the shape. Remove the foil and weights, and set the crust aside to cool slightly.
Pro Tip: Partially baking (or “blind baking”) prevents a soggy crust once you add the creamy filling.
3. Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and sauté until golden brown and tender, about 8–10 minutes. Cook in batches if needed to avoid overcrowding the pan, which helps achieve that perfect caramelization instead of steaming.
Once browned, transfer the mushrooms to a plate to cool slightly.
4. Cook the Aromatics
Using the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the shallots for about 3–4 minutes until softened and lightly golden. Add garlic and thyme, and cook for another minute until fragrant. Set the mixture aside to cool.
5. Make the Filling
In a large mixing bowl, whisk together the eggs and heavy cream until smooth. Season with salt and pepper, then stir in the sautéed shallots and garlic. Add both cheeses—mozzarella for creaminess and Parmesan for depth—and finally, fold in the cooled mushrooms.
The mixture should be rich and slightly thick, with mushrooms well distributed throughout.
6. Assemble the Tart
Pour the filling into the pre-baked tart shell, spreading it evenly. Smooth the top with a spatula to ensure even baking.
Bake for 40–45 minutes, or until the filling is set and the crust is golden brown. The center should be firm but slightly soft to the touch—like a perfectly baked quiche.
Allow the tart to cool for 10 minutes before removing it from the pan. Garnish with microgreens or fresh thyme sprigs for a vibrant finish. Slice and serve warm or at room temperature.
Cooking Tips & Variations
This tart is incredibly versatile, and you can easily make it your own with a few adjustments:
1. Choose Your Mushrooms
Wild mushrooms bring complexity, but don’t worry if you can’t find them all. A mix of cremini, shiitake, oyster, or portobello mushrooms works beautifully. Combining varieties gives more depth of flavor and texture.
2. Cheese Options
While mozzarella and Parmesan create a lovely balance, try experimenting with Gruyère for nutty richness or goat cheese for a creamy tang.
3. Add Vegetables
Want to add more color? Mix in spinach, leeks, or asparagus to complement the mushrooms.
4. Make It Dairy-Free
Substitute the butter with vegan margarine, use almond milk or coconut cream in place of heavy cream, and try a plant-based cheese alternative.
5. Serve It Your Way
This tart can be served as a main dish with a crisp green salad or as a side with roasted chicken or beef. It’s also fantastic at brunch alongside a mimosa or hot coffee.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly in foil or plastic and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350°F oven for 10–12 minutes or microwave individual slices briefly.
Serving
Serve this tart warm for the ultimate flavor experience. Pair it with:
- A mixed greens salad with lemon vinaigrette
- A cup of tomato soup or creamy bisque
- Or a light white wine, such as Chardonnay or Sauvignon Blanc, for a beautiful balance
Elegant, earthy, and packed with flavor, this Wild Mushroom Tart is a dish that never fails to impress. From the buttery, herb-laced crust to the velvety filling of mushrooms, shallots, and cream, every element works in harmony to create a savory masterpiece.
It’s proof that comfort and sophistication can coexist beautifully in one dish. Perfect for entertaining guests or enjoying a quiet evening at home, this tart brings out the best of seasonal ingredients in a way that’s both hearty and refined.
Slice it warm, share it with loved ones, and savor every bite—you’ll want to make it again and again.
FAQs
1. Can I use store-bought pie crust?
Yes, a good-quality store-bought crust works well in a pinch. But adding rosemary or thyme to homemade dough makes a world of difference.
2. What’s the best type of mushroom for this recipe?
A mix of wild mushrooms like cremini, oyster, and shiitake gives the tart a deeper, more complex flavor.
3. Can I make it ahead of time?
Absolutely. You can prepare the crust and filling a day before, then assemble and bake when ready to serve.
4. How do I know when the tart is done?
The filling should be firm in the center and lightly golden on top. If it still jiggles, bake a few minutes longer.
5. Can I serve this cold?
Yes, it’s delicious at room temperature or slightly chilled, especially for brunch or picnics.
Wild Mushroom Tart with herbed crust, creamy egg filling, and sautéed mushrooms—an elegant, earthy dish perfect for brunch, dinner, or entertaining.