Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, diced
- 1/4 cup ice water
- 1/2 teaspoon salt
- 2 cups mixed mushrooms (cremini, shiitake), sliced
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon thyme leaves
- 1/2 cup heavy cream
- 2 eggs
- 1/2 cup grated Gruyère or fontina
- Salt and pepper to taste
Instructions
- Make crust: blend flour and salt, cut in butter until crumbly, add ice water gradually until dough holds, wrap and chill 30 minutes, roll to a 12-inch circle and fit into a tart pan, prebake 8-10 minutes at 375°F
- Sauté mushrooms: heat olive oil in a skillet, add shallot, garlic, and thyme; cook until soft and caramelized, season with salt and pepper
- Assemble: spread mushroom filling evenly in crust, whisk cream and eggs, pour over filling, sprinkle with cheese
- Bake: bake 20-25 minutes until the filling is set and the crust is golden; rest 5 minutes before slicing
Notes
- Chill crust well to prevent shrinkage
- Par-bake longer for a crisper crust
- Sub with puff pastry for a quicker version
- Refrigerate leftovers and reheat gently
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (180 g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 110 mg
