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
Scale
- 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.
