Best 4 Wild Mushroom Tart Recipes

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Indulge in a culinary journey with our wild mushroom tart, a symphony of flavors and textures that will tantalize your taste buds. This savory tart features a flaky, buttery crust, a creamy and flavorful filling made with a medley of wild mushrooms, and a sprinkling of aromatic herbs. The recipe also includes a rich and flavorful mushroom sauce, perfect for drizzling over each slice. Additionally, we offer a vegan version of the tart, catering to those with dietary restrictions, without compromising on taste and satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

WILD MUSHROOM TART



Wild Mushroom Tart image

This savory tart features a quickly made puff pastry. (You can use store-bought, if you wish, but this dough is easy and fun.) There's enough for two tarts, so store half in the freezer, rolled out, for later use. Make the dough up to a day or two in advance, and use chanterelles or other pale wild mushrooms, if possible. If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. Serve as a first course or as a light lunch, accompanied by a simple green salad.

Provided by David Tanis

Categories     pies and tarts, vegetables, appetizer

Time 1h30m

Yield 4 generous or 6 restrained portions

Number Of Ingredients 14

2 cups/255 grams all-purpose flour, plus more for rolling
Pinch of fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut in 1/4-inch cubes
1/2 cup/120 milliliters ice water
2 tablespoons extra-virgin olive oil, plus a little more as needed
1 onion, any kind, sliced into 1/4-inch half-moons (about 1 1/2 cups)
Kosher salt and black pepper
10 ounces/300 grams wild mushrooms, such as chanterelle, or cultivated shiitake, oyster or king trumpet mushrooms, sliced (about 4 cups)
2 garlic cloves, minced
2 teaspoons chopped thyme
Pinch of red-pepper flakes (optional)
1/2 cup/120 milliliters crème fraîche
3 tablespoons grated Parmesan
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
  • You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
  • Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
  • Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
  • In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
  • Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
  • Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.

WILD MUSHROOM TART



Wild Mushroom Tart image

A delicious quiche-like tart with chanterelles that has a slightly firmer texture due to the chevre, and an earthy nuttiness that comes from the ground hazelnuts in the tart shell. Pairs perfectly with a small mixed salad that has been simply dressed with a light vinaigrette. A small amount of chevre crumbled over the top of the wedges of tart along with few extra sauteed mushrooms amps up the flavors in the tart and makes a nice presentation.

Provided by Kipp

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 2h30m

Yield 8

Number Of Ingredients 14

½ cup hazelnuts
1 ½ cups all-purpose flour
½ teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1 egg yolk
3 tablespoons iced water, or more as needed
1 tablespoon unsalted butter
½ cup minced shallot
1 ½ pounds chanterelle mushrooms, coarsely chopped
salt and ground black pepper to taste
1 (4 ounce) log goat cheese (chevre), softened
2 eggs
1 cup half-and-half
2 tablespoons minced Italian parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
  • Toast in the preheated oven until golden brown and fragrant, 10 to 15 minutes. Let cool.
  • Transfer hazelnuts to a food processor and pulse until finely ground. Add flour and salt; pulse to combine. Add butter pieces 1 at time, pulsing in between until mixture has a coarse, grainy texture. Add egg yolk and pulse once. Pour in iced water 1 tablespoon at a time, pulsing once or twice after each addition, until you can pinch the dough together. Do not over-process.
  • Turn dough out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate, at least 30 minutes or up to 1 day.
  • Melt butter in a large frying pan over medium-high heat. Saute shallot for 1 to 2 minutes. Add mushrooms and saute until tender and liquid has evaporated, 5 to 7 minutes. Remove from heat, season with salt and pepper, and let cool completely.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a 10-inch tart pan with a removable base with parchment paper.
  • Remove dough from refrigerator and let sit for a few minutes. Roll out into 12-inch circle on a lightly floured work surface. Carefully place dough into the prepared tart pan. Roll a pin over the top of the dough to trim it. Gently crimp the dough rim along the fluted edge of the pan. Line the tart shell with a piece of aluminum foil and fill with pie weights or dried beans.
  • Bake in the preheated oven until set to the touch, 8 to 10 minutes. Remove the weights and foil; continue baking until shell is golden, about 5 minutes more. Transfer to a rack to let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place chevre cheese in a bowl and lightly beat with a wooden spoon until mostly smooth. Add eggs and beat to combine. Mix in half-and-half until smooth. Season with salt and pepper.
  • Pour cheese mixture into the pastry shell. Scatter the cooled mushrooms evenly on top, gently pressing them in. Sprinkle parsley on top.
  • Bake in the preheated oven until pastry edges are browned and filling is set, about 30 minutes. Transfer to a rack and let cool completely, at least 30 minutes.
  • Remove the pan sides and place tart on a serving plate. Serve at room temperature.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 27.5 g, Cholesterol 115.6 mg, Fat 24.8 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 12.4 g, Sodium 289 mg, Sugar 2.2 g

WILD MUSHROOM TART



Wild Mushroom Tart image

This tart combines wild mushrooms in a DIY tart crust.

Categories     Milk/Cream     Egg     Mushroom     Bake     Vegetarian     Fall     Gourmet

Yield Makes 8 first-course or 6 main-course servings

Number Of Ingredients 15

Pastry dough
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3/4 pound mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
3/8 teaspoon black pepper
1/2 cup crème fraîche
1/2 cup heavy cream
1 whole large egg
1 large egg yolk
1 pie weights or raw rice
Special Equipment
a 9- by 1-inch round fluted tart pan with a removable bottom; pie weights or raw rice

Steps:

  • Make shell:
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
  • Cool completely in pan on a rack, about 15 minutes.
  • Make filling while shell bakes:
  • Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
  • Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
  • Fill and bake tart:
  • Reduce oven temperature to 325°F.
  • Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
  • Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.

WILD MUSHROOM TART WITH WALNUT CREAM



Wild Mushroom Tart With Walnut Cream image

Provided by Paula Wolfert

Categories     dinner, appetizer

Time 2h

Yield Eight servings

Number Of Ingredients 16

1 1/3 cups flour
Pinch of salt
3 1/2 ounces unsalted butter, chilled and cubed
2 to 4 tablespoons ice water
2 1/4 pounds small porcini, cepes, boletes, or Italian brown mushrooms
1 large egg
2 ounces finely diced prosciutto, preferably imported from Switzerland
2/3 cup walnut meats
1 1/3 packed cups cubed dried bread, soaked for 10 minutes in 1/3 cup milk or water and squeezed dry
1 large shallot, chopped and softened in 1 teaspoon butter
1 cup heavy cream, chilled
2 tablespoons unsalted butter, melted
1 clove garlic, crushed
Freshly ground pepper
1 to 2 tablespoons French walnut oil
8 4- or 4 1/2-inch-wide tartlet molds or flan rings

Steps:

  • Make the pastry one day in advance by placing the flour and pinch of salt in the work bowl of a food processor fitted with the metal blade. Sift by turning on and off once. Scatter the butter over the flour. Turn machine four or five times, or until the mixture resembles coarse oatmeal. Sprinkle with two and one-half tablespoons of ice water and turn the machine on and off twice. Dump onto a work surface covered with a sheet of waxed paper. The dough should not be too crumbly; if it is, sprinkle with droplets of cold water - just enough to mass the dough together; don't let it get at all damp. Wrap tightly and chill overnight.
  • Place the dough between sheets of waxed paper or plastic wrap and roll out to make a large rectangle. Lift off the top sheet and fold the pastry dough into thirds. Turn the dough one-quarter and repeat rolling and folding once. Chill the dough for 20 minutes, then cut into eight equal-sized pieces. Roll out each portion to a paper-thin round and fit into mold or flan ring. Keep chilled until ready to bake. Repeat with remaining pieces of dough.
  • Trim cepes' stems and wipe caps with a damp paper towel. Blanch for five minutes in salted boiling water; drain and press dry between paper toweling. Place the egg, prosciutto, bread, walnuts and shallots in the work bowl of a food processor fitted with metal blade and grind to a smooth paste, scraping down the insides of the work bowl from time to time. Scrape into a wide soup bowl, cover and refrigerate for three-quarters of an hour. Using a dinner fork, gradually work in small amounts of the cold cream into the walnut mixture. Each portion of cream must be blended in before the next is added. Season to taste with salt and pepper.
  • Preheat the oven to 400 degrees. Spread an even, thin layer of the walnut mixture on the dough. Cut the cepes vertically into very thin slices; fan the slices slightly and place on top of the cream. Brush the surface with a little melted butter mixed with crushed garlic, salt and pepper. Bake on the middle oven shelf for 30 minutes. If using tartlet molds, cool on a wire rack for five minutes before turning out. Sprinkle the mushrooms with a few drops of walnut oil. Serve with a strong sweet chilled wine, such as Sherry.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 1 gram

Tips:

  • Choose the right mushrooms: Use a variety of wild mushrooms for the best flavor. Some good choices include chanterelles, morels, and porcini.
  • Clean the mushrooms thoroughly: Brush off any dirt or debris from the mushrooms before cooking.
  • Cook the mushrooms until they are tender: Sauté the mushrooms in butter until they are soft and browned.
  • Use a good quality puff pastry: The puff pastry is the base of the tart, so it's important to use a good quality one.
  • Bake the tart until the pastry is golden brown: The tart is done baking when the pastry is golden brown and the filling is bubbling.

Conclusion:

This wild mushroom tart is a delicious and easy-to-make dish that is perfect for any occasion. The combination of wild mushrooms, puff pastry, and cheese is sure to please everyone.

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