Dessertsbiggerbolderbaking4.8
Mushroom and Thyme Leaf Tart Recipe
Craft this exquisite Mushroom and Thyme Leaf Tart and indulge in the fusion of crumbly-smooth textures perfected by buttery-aromatic flavors.
👥 8 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 45 min🔥 Cook: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- frying pan
- pan
📝 Preparation Steps
1
Make the Pastry
2
Put the flour and salt in a large mixing bowl. Rub in the cubed butter between your forefingers until the mixture resembles coarse breadcrumbs.
salt1 teaspoon(1 ½ oz/43g) butter3 tablespoons(225 g) crimini mushrooms, finely chopped8 oz(8 fl oz/ 240 ml) whole milk1 cup(8 fl oz/ 240 ml) heavy cream1 cupsalt and freshly ground pepper, to season
3
In a separate measuring jug, whisk together the egg, milk, and vinegar.
large egg, (cold)1(1 ½ oz/43g) butter3 tablespoons(225 g) crimini mushrooms, finely chopped8 ozlarge eggs, cold3large egg yolk, cold1(8 fl oz/ 240 ml) whole milk1 cup(8 fl oz/ 240 ml) heavy cream1 cupvinegar2 teaspoons
4
Add the wet ingredients into the dry. Using your hands, bring the mixture together until it forms a dough – it should be soft but not sticky. Shape the dough into a ball on a flour-dusted work surface, flatten into a disc and cover in cling film. Set aside in the fridge for at least ⏱️ 60 minutes to rest. The pastry can be made up to ⏱️ 24 hours in advance. It also can be frozen for up to 8 weeks.
5
Preheat the oven to 350°F (180°C). Now prepare the pastry to be blind baked.
6
On a floured surface, roll the chilled pastry to about ¼-inch thick. Lay into a shallow 9-inch tart dish. Trim the edges of the pastry to tidy it up.
7
Dock the pastry by piercing it with a fork to release the steam and line it with parchment paper and baking beans. (See how to Blind Bake Pastry)
8
Bake the pastry for 20 to ⏱️ 25 minutes or until the pastry doesn't look wet and raw. Set aside while you make the filling.
9
Make the Mushroom Filling
10
In a large frying pan over high heat add the butter and allow to sizzle. Sauté the mushrooms until browned, about ⏱️ 3 minutes. Set aside to cool down.
11
In a separate bowl whisk together the eggs, yolk, milk and cream.
large egg, (cold)1(1 ½ oz/43g) butter3 tablespoons(225 g) crimini mushrooms, finely chopped8 ozlarge eggs, cold3(8 fl oz/ 240 ml) whole milk1 cup(8 fl oz/ 240 ml) heavy cream1 cup
12
Add in the cheese, thyme and cooled mushrooms. Lastly, season generously with salt and pepper.
(1 ½ oz/43g) butter3 tablespoons(225 g) crimini mushrooms, finely chopped8 oz(8 fl oz/ 240 ml) whole milk1 cup(8 fl oz/ 240 ml) heavy cream1 cupfresh thyme, chopped1 tablespoonsalt1 teaspoonsalt and freshly ground pepper, to season
13
Bake the tart for roughly ⏱️ 25 minutes or until set in the middle.
14
Allow to cool down slightly before serving with a side salad. Store any leftovers in the fridge for up to 3 days.
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