Savory Mixed Mushroom and Thyme Tart

Indulge in the flavors of spring with this Savory Mixed Mushroom and Thyme Tart, the perfect dish for your next brunch or elegant gathering. This creamy tart features a flaky pastry cradling a rich filling of earthy mushrooms and aromatic thyme, making it a truly craveable addition to your culinary repertoire. Quick to prepare and bursting with comforting flavors, it's sure to impress at any table. Save this recipe for later, and delight in the taste of springtime!

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Ingredients

For the Pastry:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 teaspoon salt

2-4 tablespoons ice water

For the Filling:

2 cups mixed mushrooms (shiitake, cremini, and oyster), cleaned and sliced

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh thyme leaves (plus extra for garnish)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 large eggs

1 cup heavy cream

1/2 cup grated Gruyère cheese

1/4 cup grated Parmesan cheese

Instructions

Prepare the Pastry:

- In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter to the bowl.

- Using a pastry cutter or your fingertips, mix the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

- Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. You may not need all the water, so stop once it holds its shape.

- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes.

Preheat the Oven:

- Preheat your oven to 375°F (190°C) while the pastry chills.

Sauté the Mushrooms:

- In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

- Add the minced garlic, cooking for an additional minute until fragrant.

- Stir in the mixed mushrooms, fresh thyme, salt, and black pepper. Cook until the mushrooms are tender and any moisture has evaporated, approximately 7-10 minutes. Remove from heat and allow to cool slightly.

Roll Out the Pastry:

- On a lightly floured surface, roll out the chilled pastry dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the rolled dough to the tart pan, pressing it into the edges and trimming any excess dough overhanging the sides.

Assemble the Tart:

- In a mixing bowl, whisk together the eggs and heavy cream until well combined. Then, fold in the grated Gruyère and Parmesan cheeses.

- Spread the sautéed mushroom mixture evenly over the prepared pastry shell. Pour the egg and cheese mixture on top, ensuring an even distribution.

Bake the Tart:

- Place the tart in the preheated oven and bake for 30-35 minutes, or until the tart is golden brown and the filling is set and puffed up.

Garnish and Serve:

- Once baked, remove the tart from the oven and let it cool for about 10 minutes. Garnish with additional fresh thyme leaves. Slice the tart and serve warm or at room temperature for best flavor.

Prep Time, Total Time, Servings:

30 minutes | 1 hour 5 minutes | 6 servings

Presentation Tips:

Serve the tart on a wooden cutting board or a decorative plate, garnished with a sprig of fresh thyme. Accompany with a simple green salad for a delightful contrast.