Mushroom-Parmesan Tart
- Total Time
- 1½ hours, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2⅓cups/300 grams all-purpose flour, plus more for dusting
- 1teaspoon kosher salt
- ½teaspoon granulated sugar
- 1cup/225 grams unsalted butter (2 sticks), cut into small pieces and chilled
- ¼ to ¾cup ice water, as needed
- 2tablespoons extra-virgin olive oil
- 1medium red onion, halved and thinly sliced
- Kosher salt
- 1¼pounds thinly sliced cremini mushrooms (about 8 cups)
- 1tablespoon fresh thyme leaves (from 4 sprigs fresh thyme)
- Black pepper
- 2large eggs
- ⅓cup heavy cream
- 5ounces Parmesan, grated (about 1½ cups)
For the Dough
For the Filling
Nutritional analysis per serving (8 servings)
554 calories; 39 grams fat; 22 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 18 grams protein; 514 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the dough: In a large bowl, whisk together the flour, salt and sugar. Add the butter and rub it into the flour between your fingers until the butter is in pea-size pieces and the mixture resembles a sandy meal. Add the ice water into the flour mixture 1 tablespoon at a time, stirring with your hands or a fork as you go. Add water until the dough forms a cohesive shaggy mass and most of the flour at the bottom of the bowl has been incorporated. Knead the dough in the bowl a few times if necessary, just until it holds together.
- Step 2
Divide the dough into 2 equal balls and flatten each into a 1-inch-thick disc. Wrap each in plastic, and transfer to the refrigerator to chill for at least 1 hour. (The dough may be stored in the refrigerator up to 3 days, or in the freezer for up to 1 month.)
- Step 3
Prepare the filling: Heat 1 tablespoon olive oil in a large skillet over medium. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until the onion is translucent and slightly browned in spots, 5 to 7 minutes. Transfer to a large mixing bowl.
- Step 4
Add the remaining 1 tablespoon olive oil to the skillet and heat over medium. Add the mushrooms and thyme, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid has evaporated, 8 to 12 minutes. Transfer to the large mixing bowl with the onion and let cool completely.
- Step 5
Take one disc of dough from the refrigerator and roll it out on a floured work surface into an 11-inch circle. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter. Freeze the crust in the pan for 15 minutes or refrigerate for 1 hour. (If using a store-bought pie shell, pour the mushroom mixture into the crust and, using a spoon, spread it evenly.)
- Step 6
Heat the oven to 375 degrees. In a small bowl, whisk together the eggs and cream; season with salt and pepper. Pour into the bowl with the mushroom mixture, add the cheese and stir until combined. Transfer the mixture into the prepared tart pan and spread it into an even layer using a rubber spatula.
- Step 7
Bake tart for about 40 minutes, until the crust and filling are golden-brown. Let cool 10 minutes in the pan, then serve hot.
Private Notes
Comments
Recipe needs clarification for store-bought shell version. I’m not likely to use store-bought pie shell, but still, are you saying skip the eggs, cream and cheese in that version? And/ or when do those latter ingreds go into the shell? Or what really is the difference between the two versions (apart from the shell itself)?
Could this be made as a crustless 'quiche'?
Used pre-made pie crust. No salt as Parmesan certainly has enough. Added 2 pats of unsalted butter to saute mushrooms. Only had half and half for cream. Big hit!
Fantastic!!!! I made half of the crust recipe; had some trouble rolling it out so rolled between 2 layers of waxed paper and repaired it with the old-fashioned cold water as glue method. No one knew! Used 24 oz of baby bella mushrooms for a 9" pan and a good, aged Parmesan. Result was rich and luscious. Crust was not soggy. Transported in pan after baking. Will do the same for Thanksgiving.
Definitely need to par-bake the tart shell otherwise the moisture from the mushrooms will make the bottom very soggy. Used MS pate brisee, par baked for 15 minutes with weights , then another 10 w/o. The filling is delicious as written. Will make again. Would be lovely for a vegetarian item for Thanksgiving
What a hit! So delicious! The bottom of the crust was a little soggy but I could fix that I think. I made the crust as directed. I used the entire 24 oz package of baby Bella’s that are sold at Costco. Heppus, what a terrific supper. Served w a green salad from my humble garden!