There’s something enchanting about a wild mushroom tart—a dish that feels both rustic and refined, simple yet deeply flavorful. It’s the kind of meal that captures the essence of fall forests, where earthy mushrooms meet buttery pastry and fragrant herbs. Whether served warm for brunch, as a light dinner with a crisp salad, or as the centerpiece of an elegant gathering, this tart delivers sophistication with every bite.
What makes this recipe so special is its balance: the flaky, herb-infused crust provides a perfect foundation for the rich, creamy mushroom filling. The combination of thyme, rosemary, and shallots deepens the flavor, while the blend of mozzarella and parmesan adds subtle creaminess and saltiness. It’s a dish that not only tastes incredible but also looks stunning on any table—golden, aromatic, and beautifully garnished with microgreens.
Let’s dive into how to create this delightful Wild Mushroom Tart—a show-stopping dish that’s easier to make than it looks and guaranteed to impress.
Recipe Overview
This Wild Mushroom Tart combines a fragrant herbed pie crust with a luscious mushroom and cheese filling. The crust is buttery and crisp, the filling creamy and savory, and the topping lightly browned to perfection. Whether you’re a mushroom lover or just looking to elevate your next meal, this tart offers an irresistible harmony of flavor and texture that’s both comforting and gourmet.
Ingredients & Instructions
Here’s everything you’ll need to make your Wild Mushroom Tart from scratch, step by step.
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 Tart Filling
- 3 tbsp olive oil, divided (plus more as needed)
- 1 lb wild mushrooms, sliced
- 2–3 shallots, finely diced (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
Step-by-Step Instructions
1. Prepare the Herbed Pie Crust
Start with the crust—it’s what gives this tart its delicious foundation.
In a food processor, combine flour, salt, and pepper, pulsing once or twice. Add cold, diced butter and pulse several times until the mixture resembles coarse crumbs or small peas. Add fresh rosemary and thyme for that aromatic touch.
While pulsing, slowly drizzle in ice-cold water until the dough just begins to come together. If it holds when you squeeze a small amount in your hand, it’s ready.
Turn the dough out onto your countertop, shape it into a ball, flatten it into a disc, wrap in plastic, and chill for at least 1 hour. This rest time helps the butter firm up, ensuring a flaky crust later.
2. Roll and Blind Bake the Crust
Preheat your oven to 400°F (200°C) and lightly grease a 10-inch tart pan with a removable bottom.
Roll the chilled dough out on a lightly floured surface into a circle about 1 inch wider than your tart pan. Gently transfer it to the pan, pressing it into the corners and trimming the excess.
Line the crust with foil and fill it with pie weights or dried beans to prevent puffing. Place the tart pan on a baking sheet and bake for 15 minutes. Remove the foil and weights, then set the crust aside to cool slightly.
Pro Tip: If the bottom looks slightly undercooked, return it to the oven for another 5 minutes uncovered.
3. Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and sauté until tender and golden brown. Mushrooms release a lot of moisture, so cook them in batches if needed to ensure proper browning.
Transfer the mushrooms to a dish to cool.
4. Cook the Aromatics
In the same skillet, add the remaining 1 tablespoon of olive oil, then sauté the shallots for about 3–4 minutes until softened and lightly golden. Add minced garlic and thyme, cooking for another minute until fragrant. Remove from heat and set aside to cool slightly.
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 mozzarella and parmesan cheese, mixing until well combined.
Finally, fold in the cooled mushrooms so everything is evenly distributed.
6. Assemble and Bake
Pour the filling into the prepared tart shell, spreading it evenly. The mixture should be creamy and slightly thick.
Bake in the preheated oven for 40–45 minutes, or until the filling is set and the crust turns golden brown. The tart should have a slight jiggle in the center but not be wet.
7. Cool, Slice, and Garnish
Let the tart cool for at least 10 minutes before removing it from the pan. Slice carefully with a sharp knife and top each serving with microgreens or sprouts for a beautiful, fresh finish.
Optional: A drizzle of truffle oil or a sprinkle of flaky sea salt enhances the earthy notes perfectly.
Cooking Tips & Variations
This tart is versatile and can be tailored to your taste or what’s in your kitchen.
1. Mix Up the Mushrooms
A combination of cremini, shiitake, oyster, and chanterelles gives the best flavor and texture. Each variety adds its own nuance—earthy, nutty, and slightly sweet.
2. Add a Flavor Boost
- Stir in a splash of white wine or sherry when cooking the mushrooms for extra depth.
- Add a touch of nutmeg to the cream mixture for a subtle warmth.
3. Cheese Alternatives
Try Gruyère, fontina, or goat cheese in place of mozzarella and parmesan for a different character. Each creates a new twist on the classic tart.
4. Make It Vegetarian-Friendly
This recipe is already vegetarian, but for a richer texture, replace half the cream with ricotta or Greek yogurt for a protein boost.
5. Mini Tarts for Entertaining
Use mini tart pans or muffin tins for bite-sized versions—perfect for brunches, appetizers, or parties.
Storage & Serving Suggestions
Storage
- Refrigerate: Store leftovers covered in the fridge for up to 3 days.
- Reheat: Warm slices in a 350°F oven for about 10–12 minutes to maintain the crust’s crispness. Avoid microwaving—it softens the crust.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight before reheating.
Serving Ideas
This tart pairs beautifully with:
- A mixed green salad dressed with lemon vinaigrette
- Roasted root vegetables or asparagus
- A glass of chardonnay or pinot noir for the perfect pairing
It’s elegant enough for special occasions yet simple enough for a cozy lunch at home.
The Wild Mushroom Tart is a celebration of simple, wholesome ingredients elevated by thoughtful preparation. With its buttery herbed crust, creamy custard filling, and rich, earthy mushrooms, this tart delivers both comfort and sophistication. Whether you’re hosting a brunch, planning a light dinner, or impressing guests at a gathering, this recipe captures that timeless balance between rustic and refined.
Each bite feels like a taste of the forest—deep, aromatic, and satisfying. Once you’ve made it, you’ll find it hard to resist making it again, experimenting with new cheeses, herbs, and mushroom varieties.
Serve it warm, share it proudly, and enjoy the quiet applause that follows your first slice.
FAQs
1. Can I make the tart crust ahead of time?
Yes! The crust can be made up to 2 days in advance and kept chilled until ready to bake.
2. What kind of mushrooms are best?
A mix of wild mushrooms—such as cremini, shiitake, oyster, and chanterelle—creates the most depth of flavor.
3. Can I make it dairy-free?
Yes. Use plant-based butter, non-dairy cream, and a vegan cheese substitute for a dairy-free version.
4. How do I prevent a soggy crust?
Blind-bake the crust before adding the filling to ensure it stays crisp and flaky.
5. Can this be served cold?
Absolutely! This tart tastes wonderful both warm and chilled, making it perfect for picnics or buffet spreads.
Wild Mushroom Tart with herbed crust, creamy custard, and sautéed mushrooms—an elegant yet easy dish perfect for brunch, dinner, or entertaining.
