Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 cup (60ml) ice water
  • 1 large egg yolk, lightly beaten (for egg wash)
  • 2 tablespoons olive oil
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • 1 pound (454g) mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
  • 2 sprigs fresh thyme, leaves removed
  • 1/4 cup dry white wine (like Sauvignon Blanc)
  • 1 cup (237ml) heavy cream
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (113g) Gruyère cheese, grated
  • Fresh thyme sprigs (optional)
  • Drizzle of truffle oil (optional)

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap, and chill for 1 hour.
  2. Prepare the Tart Pan: Lightly grease and flour the tart pan.
  3. Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle large enough to fit the tart pan.
  4. Line the Tart Pan: Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim excess dough. Prick the bottom of the tart shell with a fork (docking).
  5. Blind Bake the Crust: Line the crust with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 20 minutes. Remove weights and parchment; bake for another 10 minutes or until golden brown.
  6. Sauté the Mushrooms: Heat olive oil in a large skillet. Sauté shallot and garlic until softened. Add mushrooms and thyme; cook until mushrooms are tender and liquid has evaporated. Deglaze with white wine.
  7. Prepare the Custard: In a bowl, whisk together heavy cream, eggs, salt, and pepper. Stir in Gruyère cheese.
  8. Assemble the Tart: Spread the mushroom mixture evenly over the baked tart crust. Pour the custard over the mushrooms.
  9. Bake the Tart: Bake at 350°F (175°C) for 30-35 minutes, or until the custard is set and golden brown. Let cool slightly before serving your Mushroom Tart.
  10. Garnish (Optional): Garnish with fresh thyme sprigs and a drizzle of truffle oil.