Mushroom Tart

A crisp shortcrust pastry topped with butter-sautéed mushrooms and a smooth cream custard. Golden on top, filling the room with the scent of forest and nutmeg.

• Prep: 20 min
• Cook: 35 min
• Difficulty: Easy
• Calories: 534
• Protein: 13 g
• Carbs: 39 g
• Fat: 37 g

Ingredients

• 1 pc Shortcrust pastry ( ready to use )
• 500 g Button mushroom ( sliced )
• 1 pc Onion ( finely diced )
• 30 g Salted butter
• 3 pc Egg ( beaten )
• 200 ml Cream
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 10 g Parsley ( chopped )

Instructions

1. Preparing the base

   Preheat oven to 200°C. Line a tart tin with the shortcrust pastry, prick the bottom with a fork. Blind bake for 10 minutes until the edges are firm.

2. Sautéing the mushrooms

   In a pan with salted butter, sauté the diced onion. Add the sliced mushrooms over high heat. They should release their liquid first, then brown slightly to develop umami.

3. Preparing the custard

   Whisk eggs with cream. Add a pinch of nutmeg, sea salt, and ground black pepper. Stir in the chopped parsley. The custard should be smooth.

4. Assembly and baking

   Spread the mushrooms over the pastry base, pour the custard over. Bake for 25 minutes. The tart is ready when the custard is set and the crust is golden brown.

Chef's tips

• Do not wash mushrooms in water; they act like sponges. Brush them or wipe with a damp cloth.
• Blind baking the crust is essential to prevent it from getting soggy once the custard is added.

Storage

Keeps for 3 days in the fridge. Reheat in the oven at 150°C to maintain the crust's crispness.