Mushroom Tart

Mushroom Tart

Fresh mushrooms on a flaky pastry baked with a creamy filling. A French delicacy that can grace your table.


  • Onion – 1 pc
  • Eggs – 5 pcs
  • Fresh thyme – 20 g
  • Mushrooms – 200 g
  • Butter – 120 g
  • All-purpose flour – 210 g
  • Black pepper – 1 pinch
  • Grana Padano cheese – 80 g
  • Salt – 1 pinch
  • Heavy cream (30%) – 250 ml


Combine 1 egg, 100 g of butter, and flour until you obtain a homogeneous dough. Wrap the dough in plastic wrap and refrigerate for half an hour.

Preheat the oven to 200 degrees Celsius. Roll out the dough and line a tart pan with it. Prick the bottom with a fork and bake for about 15 minutes.

Meanwhile, wash the mushrooms thoroughly, pat them dry, and chop them into smaller pieces. Dice the onion.

Heat the remaining butter in a pan. Add the mushrooms and onion, sauté together until the mushrooms turn lightly brown. Season with salt and pepper. Set aside to cool.

Mix 4 eggs with heavy cream and grated cheese. Finely chop the thyme and add it to the egg mixture. Season with salt and pepper, then combine with the mushrooms. Fill the pre-baked crust with the prepared filling.

Place the tart pan back into the oven for about 30-40 minutes (until the egg mixture sets properly).

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