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Wild Mushroom Tart
Created by: Howcan Team
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 2 tablespoons of olive oil
- 1 pound of mixed wild mushrooms, such as shiitake, oyster, and cremini, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of fresh thyme leaves
- Salt and pepper to taste
- 1/2 cup of crème fraîche
- 1/2 cup of grated Gruyère cheese
- 2 tablespoons of chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and transfer it to a parchment-lined baking sheet. Score a 1-inch border around the edges of the pastry with a knife, being careful not to cut all the way through. Prick the inside of the border with a fork.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook until they release their liquid and become golden brown, about 8-10 minutes. Add the minced garlic and thyme leaves, and cook for an additional 2 minutes. Season with salt and pepper to taste.
- Spread the crème fraîche evenly over the puff pastry, staying within the border. Top with the sautéed mushrooms and sprinkle the grated Gruyère cheese over the top.
- Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is bubbly and golden.
- Remove the tart from the oven and let it cool for a few minutes. Sprinkle with chopped fresh parsley before slicing and serving. Enjoy!
The Wild Mushroom Tart has a rich history dating back to medieval times when foraging for wild mushrooms was a common practice. This savory tart has been a staple in French and Italian cuisine for centuries, with renowned chefs like Julia Child and Alain Ducasse putting their own spin on the dish. The tart is typically made with a buttery, flaky crust and filled with a mixture of wild mushrooms, herbs, and creamy cheese. Today, the best versions of this dish can be found in upscale French and Italian restaurants, particularly in regions known for their abundant wild mushroom harvests, such as the French countryside or the Italian Alps. The key to a perfect Wild Mushroom Tart lies in using a variety of high-quality wild mushrooms, such as chanterelles, porcini, or morels, to create a depth of flavor that truly captures the essence of the forest. For a twist on the classic recipe, some chefs incorporate truffle oil or a drizzle of balsamic reduction for an extra layer of indulgence. Whether enjoyed as an appetizer or a main course, the Wild Mushroom Tart continues to be a beloved dish that celebrates the earthy, umami flavors of wild mushrooms.
70 min
8
320 calories
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