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Mushroom Tart

I love tarts and quiches as much as I love mushrooms. This week, looking for a change from my traditional mushroom quiche, I came across a recipe from chef Ottolenghi that inspired this dish. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill combination pairs beautifully with the mushrooms and gives it an original flavor. The classic quiche custard (eggs + cream) is replaced here with a delicious mushroom cream (which can also be made dairy-free). Let me share it with you!

Chloé Flam

Mushroom Tart

Ingredients

Check off ingredients as you go

    For the shortcrust pastry

    • 250g all-purpose flour (you can use half whole wheat flour) (2 cups)
    • 80ml cold water (⅓ cup)
    • 100ml olive oil or neutral oil (scant ½ cup)
    • 1 tsp fine salt
    • 1 tsp rosemary or thyme

    For the mushroom cream

    • 200g mushrooms (your choice) (7 oz)
    • 1 tbsp olive oil
    • 1 onion or 1 small leek, sliced
    • 1 garlic clove
    • 1 tbsp thyme
    • 60g cream cheese (Philadelphia-style or 25% fat) or plant-based cream (¼ cup)
    • 1 generous pinch of salt

    For the mushroom sauté

    • 300g mixed mushrooms (Portobello, button, oyster…) (10.5 oz)
    • 4 cubes frozen chopped spinach (about 40g fresh) (1.5 oz)
    • Walnut or olive oil
    • 1 tbsp fresh or frozen tarragon
    • 1 tbsp fresh or frozen dill
    • Salt, pepper

    Preparing the shortcrust pastry

    1. In a mixing bowl or food processor, combine the flour, salt, and herbs, then add the oil and water. Once the dough comes together smoothly, form into a ball, wrap in plastic, and refrigerate.

    Preparing the mushroom cream

    1. Slice the mushrooms, onion (or leek), and garlic.

    2. Heat 1 tbsp olive oil in a skillet, add the mushrooms, onion, sliced garlic, and thyme. Sauté over high heat for about ten minutes, adding a small glass of water if needed to prevent sticking. The mixture is ready when no liquid remains.

    3. Blend this mixture in a food processor or with an immersion blender until smooth (your kitchen should be smelling amazing by now!!). Add the cream cheese (or plant-based cream) and mix. Set aside.

    Pre-baking the crust

    1. Preheat the oven to 190°C (375°F) convection. Lightly flour your work surface and roll out the dough thinly, then line your tart pan, pressing the edges well and pricking with a fork. Bake for 15 minutes.

      Homemade olive oil shortcrust pastry

    Preparing the sauté

    1. Slice the remaining mushrooms. In a skillet, add 2 tbsp walnut oil (or olive oil), add the frozen spinach and mushrooms, season with salt and pepper, and sauté over high heat until the mushrooms release their liquid and begin to lightly brown. Turn off the heat, add the tarragon and dill. Mix well.

    Assembling the tart

    1. On the pre-baked tart crust, spread the mushroom cream, smoothing with the back of a spoon.

      Preparing mushroom cream tart

    Add the mushroom sauté and bake for 20 minutes.

    Preparing mushroom cream tart

    Dinner is served!

    Tips and variations

    • Use store-bought shortcrust pastry if needed.

    • If you have leftover pastry scraps, you can gather them together and re-roll, optionally adding spices, seeds, or herbs of your choice, bake for 15 minutes, and voilà—you have wonderful crackers for appetizers!

    • You can make this tart in individual tartlet sizes for a starter or buffet—it’s also excellent served cold.

    • If using fresh sliced spinach, add it when the mushrooms are almost done.

    • The mushroom cream has a nice thick texture and could also be served as a spread on toasts.

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