Wild Mushroom Tart Recipe
A buttery, flaky pastry shell filled with earthy wild mushrooms, caramelized onions, and herbs, all baked until golden and topped with creamy goat cheese for a savory taste of woodland luxury.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 egg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g mixed wild mushrooms (shiitake, oyster, chanterelle, porcini)</li><li class="ingredients-single-item">2 large onions, thinly sliced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1 tbsp fresh rosemary, finely chopped</li><li class="ingredients-single-item">100g goat cheese, crumbled</li><li class="ingredients-single-item">3 eggs</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">30g butter</li><li class="ingredients-single-item">2 tbsp balsamic vinegar</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Heavy-bottomed pan</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, combine the flour and salt. Add the cold cubed butter and rub between your fingertips until the mixture resembles breadcrumbs (keeping the butter cold creates pockets of steam during baking, resulting in a flakier pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Beat the egg with 2 tablespoons of ice-cold water, then drizzle over the flour mixture. Using a knife, mix until the dough starts coming together, adding the extra tablespoon of water only if needed. The dough should be just moist enough to hold together without being sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your filling. Heat 1 tablespoon of olive oil and 15g of butter in a large heavy-bottomed pan over medium-low heat. Add the sliced onions with a pinch of salt and cook slowly for 20-25 minutes, stirring occasionally, until deeply caramelized to a golden brown. The slow cooking process converts the onions' starches to sugars, developing their sweet, complex flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the balsamic vinegar to the onions and stir until absorbed. Transfer to a bowl and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Clean and trim the mushrooms, cutting larger ones into bite-sized pieces. Wipe them clean with a damp cloth rather than washing, as mushrooms absorb water like sponges, which can make your tart soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the pan to high heat and add the remaining oil and butter. When hot, add the mushrooms in batches (overcrowding the pan causes them to steam rather than caramelize). Cook each batch until golden brown and all moisture has evaporated, about 5-7 minutes. Season with salt and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the garlic, thyme, and rosemary to the final batch of mushrooms, cooking for another minute until fragrant. Combine all the mushrooms together and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Remove the pastry from the refrigerator and roll out on a lightly floured surface to approximately 3-4mm thickness, making it large enough to line your tart tin with a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the pastry to the tin, gently pressing it into the corners without stretching (which would cause shrinkage). Roll your rolling pin over the top to trim the excess pastry, then prick the base all over with a fork to prevent air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the base is just starting to color but not fully cooked. This partial baking ensures your tart shell doesn't become soggy from the moist filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>In a bowl, whisk together the eggs and cream until well combined. Season with salt and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Spread the caramelized onions evenly over the base of the tart shell, then arrange the mushroom mixture on top. Pour the egg mixture carefully over the filling, ensuring the liquid doesn't come too close to the top edge of the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Crumble the goat cheese over the top and sprinkle with a few extra thyme leaves. The goat cheese will develop beautiful golden spots as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Bake in the preheated oven for 25-30 minutes until the filling is set with just a slight wobble in the center and the pastry is golden brown. The residual heat will continue cooking the filling as it rests.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Allow the tart to cool in the tin for 10 minutes before carefully removing. This resting period allows the filling to set properly for cleaner slices. Serve warm or at room temperature with a light green salad. The tart can be refrigerated for up to 3 days and gently reheated in a moderate oven.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use regular button mushrooms instead of wild mushrooms for a savory tart?
Yes, you can substitute button mushrooms, though you'll lose some of the complex, earthy flavours wild mushrooms provide. For better results, use a mix of button and portobello mushrooms, and consider adding a small amount of dried porcini (rehydrated) to boost the umami flavour.
What's the secret to perfectly caramelised onions in a savoury pastry?
The secret is low and slow cooking - don't rush! Cook sliced onions over medium-low heat for 20-25 minutes, stirring occasionally. A pinch of salt helps draw out moisture, and a splash of balsamic vinegar at the end adds depth. Patience yields sweet, golden onions that form a flavourful base layer.
How can I prevent a soggy bottom when making mushroom-filled pastries?
Blind bake your pastry case until it's starting to colour, cook mushrooms until all moisture has evaporated, and let filling components cool slightly before assembly. Brushing the partially baked crust with egg white creates a moisture barrier, and baking on a preheated baking sheet helps ensure a crisp base.
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