A savory and decadent delight, this Mushroom and Gruyère Tart brings together earthy mushrooms, creamy Gruyère cheese, and the buttery crunch of shortcrust pastry. Perfect for brunch, dinner, or as an elegant appetizer, it’s a dish that’s easy to prepare yet guaranteed to impress.
Why You’ll Love This Recipe
- Combines the rich, nutty flavor of Gruyère with the earthiness of mushrooms.
- A versatile tart that works for any meal or occasion.
- Uses a store-bought shortcrust pastry for convenience without compromising on taste.
- Balanced with the creaminess of eggs and the freshness of parsley.
- Simple ingredients, big flavors!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 320g shortcrust pastry (store-bought)
- 1 tablespoon oil
- 250g mushrooms, sliced
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 4 eggs
- 2 tablespoons milk
- 150g mushroom pâté (store-bought or homemade)
- 3 tablespoons fresh parsley, chopped
- 100g Gruyère cheese, grated
Directions
- Prepare the Pastry Shell
Preheat your oven to 190°C (Gas Mark 5 / 375°F). Lightly grease a 10-inch flan dish. Roll out the pastry until it fits your dish, gently pressing it into the edges. Trim any excess and prick the base with a fork to prevent puffing. - Blind Bake the Pastry
Blind bake the pastry for about 20 minutes or until golden brown. Use baking paper and weights (like dried beans or rice) for even baking. - Cook the Mushrooms
Heat oil in a pan over medium heat. Sauté the sliced mushrooms and minced garlic for about 5 minutes until softened. Season with salt and black pepper. - Prepare the Egg Mixture
In a small bowl, lightly beat the eggs with the milk. - Assemble the Tart
Once the pastry shell is golden brown, spread a layer of mushroom pâté across the base. Pour the egg mixture over the pâté and sprinkle with chopped parsley. - Add Mushrooms and Cheese
Arrange the sautéed mushrooms evenly on top and sprinkle with grated Gruyère cheese. - Bake the Tart
Return the tart to the oven and bake for about 25 minutes, or until the cheese is melted and the egg mixture has set.
Servings and Timing
- Servings: Serves 6-8
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
Variations
- Cheese Swap: Use Emmental, Swiss, or cheddar if Gruyère is unavailable.
- Add Veggies: Incorporate spinach, leeks, or caramelized onions for extra flavor.
- Meaty Option: Add cooked bacon or pancetta for a non-vegetarian version.
- Gluten-Free: Use a gluten-free shortcrust pastry or make your own.
- Herb Twist: Substitute parsley with thyme or chives for a different flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat slices in a 350°F (175°C) oven for 10-12 minutes or microwave briefly.
- Freezing: Freeze the baked tart (whole or in portions) for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I make this tart ahead of time?
Yes! Assemble the tart a day in advance, refrigerate it, and bake just before serving.
2. Can I use puff pastry instead of shortcrust?
Absolutely, puff pastry adds a lighter, flaky texture.
3. What’s a good substitute for mushroom pâté?
Try a mixture of sautéed mushrooms blended with cream cheese or ricotta.
4. How can I prevent a soggy bottom?
Blind baking the pastry and ensuring the filling isn’t overly wet will help keep the base crisp.
5. Can I use dried mushrooms?
Yes, rehydrate dried mushrooms in warm water, then sauté as directed.
6. Is Gruyère cheese necessary?
While Gruyère adds a unique nutty flavor, Swiss cheese or even mozzarella can be used.
7. Can I make this tart dairy-free?
Use a dairy-free pastry and replace the cheese with a plant-based alternative.
8. How do I ensure the egg mixture is cooked through?
Bake until the center of the tart is set and no longer jiggles when gently shaken.
9. Can I serve this cold?
Yes, the tart is delicious both warm and cold, making it great for picnics or potlucks.
10. What can I pair this tart with?
Serve it with a green salad, roasted vegetables, or a bowl of soup for a complete meal.
Conclusion
This Mushroom and Gruyère Tart is a show-stopping dish that’s as versatile as it is flavorful. Whether served as the centerpiece of a meal or a delectable side, its combination of creamy Gruyère, savory mushrooms, and buttery pastry is irresistible. Try it today and elevate your next meal with this satisfying tart!
Print
Mushroom and Gruyère Tart
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6-8 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, French-inspired
- Diet: Vegetarian
Description
Indulge in a savory mushroom and Gruyère tart with golden shortcrust pastry, mushroom pâté, and melted cheese. Perfect for vegetarian dinners, brunch, or comfort food cravings.
Ingredients
- 320g shortcrust pastry (store-bought or homemade)
- 1 tablespoon oil
- 250g mushrooms, sliced
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 4 eggs
- 2 tablespoons milk
- 150g mushroom pâté (store-bought or homemade)
- 3 tablespoons fresh parsley, chopped
- 100g Gruyère cheese, grated
Instructions
- Prepare Pastry Base: Preheat oven to 190°C (375°F / Gas Mark 5). Lightly grease a 10-inch flan dish. Roll out the shortcrust pastry to fit the dish. Gently lay the pastry in, pressing into the corners. Trim excess pastry.
- Blind Bake the Pastry: Prick the pastry base with a fork to prevent puffing. Line with baking parchment and fill with baking weights or dried beans. Bake for 15–20 minutes until golden brown. Remove weights and parchment.
- Cook the Mushrooms: Heat oil in a pan over medium heat. Sauté mushrooms and garlic for 5 minutes until softened. Season with salt and black pepper. Set aside.
- Prepare the Egg Mixture: In a bowl, lightly beat the eggs with milk.
- Assemble the Tart: Spread mushroom pâté evenly over the baked pastry. Pour the egg mixture over the top, ensuring an even layer. Sprinkle with chopped parsley.
- Add Toppings: Distribute the sautéed mushrooms evenly over the egg layer. Sprinkle grated Gruyère cheese on top.
- Bake the Tart: Return the tart to the oven and bake for 25 minutes, or until the egg is set and the cheese is golden and bubbly.
- Serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature.
Notes
- Substitute Gruyère with Emmental or aged cheddar for a different flavor profile.
- Add caramelized onions or wilted spinach for extra layers of flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the tart’s texture.
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