Mushroom and Gruyère Tart

Mushroom and Gruyère Tart

Mushroom and Gruyère Tart

Posted by Chef Don King, Culinary Market Specialist


This delicious mushroom tart is perfect to serve on a lazy Saturday for breakfast, or as you host brunch this holiday season!


For the buttery pie crust:

1 1/2 cups all purpose flour

1 tablespoon sugar

3/4 teaspoon kosher salt

4 oz. unsalted butter, very cold (1 stick)

1 tablespoon shortening, very cold

1/4 cup ice water

For the mushroom tart:

2 tablespoons extra virgin olive oil, divided

6 oz. shallots, sliced (about 1 1/2 cups)

1 clove garlic, minced

2 - 16 oz. jars J&A Marinated Mushrooms, cut in half

1 1/2 cups Gruyère cheese

3/4 cup heavy cream

3 eggs

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground nutmeg

2 teaspoons fresh thyme, minced (divided)


For the buttery pie crust:

  1. Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

  2. Add the butter and shortening and pulse about 10 -12 times, until the fat is cut into the flour mixture and it’s pea size.

  3. Pour in about 2/3 of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter. Scrape dough onto the counter and form it into a flat disk. Wrap it in plastic wrap and refrigerate for at least an hour or overnight.

For the mushroom tart:

  1. Preheat the oven to 375 degrees.

  2. Lightly dust the dough with flour, and between two sheets of wax paper roll the dough into roughly a 12 inch round. Lay the crust in the tart pan and roll over the edges with a rolling pin to trim the edges. Place in refrigerator or freezer until well chilled, 15-20 minutes. (If using a regular pie plate, crimp the edges with your fingers or a fork.)

  3. Line the crust with parchment paper and fill with pie weights or dried beans/rice and bake until pale golden, about 20 minutes. Carefully remove the weights and continue to bake for 10 more minutes.

  4. While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the shallots and cook until softened and golden, about 5-7 minutes. Add the garlic and continue to cook 2 minutes more. Stir in the mushrooms, season with kosher salt, and cook about 5 minutes.

  5. In a medium bowl whisk together the cream, eggs, nutmeg, salt, and pepper.

  6. Spread the mushroom mixture in the bottom of the pie shell, sprinkle with 2 teaspoons of thyme, then scatter the cheese on top. Pour the egg mixture over the top and sprinkle with the remaining 1 teaspoon thyme.

  7. Bake on a lined cookie sheet (to prevent spills) until the custard is set, about 40 minutes. Slice and serve warm.

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