Ingredients Print

Check off ingredients as you go

For the pie dough

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

For the mushroom cream

• 200 g (7 oz) mushrooms (of your choice)
• 1 Tbsp olive oil
• 1 onion or 1 small leek, thinly sliced
• 1 clove garlic
• 1 Tbsp thyme
• 60 g (2 oz) cream cheese (Philadelphia-style, or Israeli 25% shamenet) or plant-based cream
• 1 generous pinch salt

For the sautéed mushrooms

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

If you change the number of serving, consider adjusting cooking times!

Making the pie dough

1. In a large bowl or the bowl of a stand mixer, mix the flour, salt and herbs, then add the oil and water. As soon as the dough comes together smoothly, shape it into a ball, wrap in plastic wrap and chill.

Making the mushroom cream

2. Thinly slice the mushrooms, the onion (or leek) and the garlic.

3. Heat 1 Tbsp olive oil in a skillet, add the mushrooms, onion, sliced garlic and thyme, and sauté over high heat for about ten minutes; if needed, add a small glass of water so it cooks without sticking. The mixture is ready when no liquid remains.

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

Blind-baking the crust

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

   

Making the sautéed mushrooms

5. Slice the remaining mushrooms. In a skillet, heat 2 Tbsp walnut oil (or olive oil), add the frozen spinach and the mushrooms, season with salt and pepper, and sauté over high heat until the mushrooms have released their liquid and start to brown lightly. Turn off the heat, add the tarragon and dill. Stir.

Assembling the tart

6. Spread the mushroom cream over the pre-baked crust and smooth it with the back of a spoon.

   

Add the sautéed mushrooms and bake for 20 minutes.

Diiiinner’s ready!

Tips and variations

• Use a store-bought pie dough if you need to.

• If you have dough scraps left over, you can gather them up and roll them out again, adding the spices, seeds or herbs of your choice if you like, bake for 15 minutes and voilà, you have gorgeous crackers for your aperitif!

• You can make this tart as individual tartlets to serve as a starter or for a buffet; it is also excellent cold.

• If you use fresh chopped spinach, add it when the mushrooms are almost done.

• Since the mushroom cream holds its texture so well, it could also be served as a spread on toast.