In case you hadn’t noticed recently, I’m having a love affair with homemade tarts! And today’s feature is this gorgeous Wild Mushroom Tart.
I mean… come on! How gorgeous is this Wild Mushroom Tart?? It’s everything I want in life and more. I don’t know when the tart obsession started but it’s been going strong for a few weeks now. I think it has to do with the fact that you can make something for breakfast/brunch and then continue to eat it the next day for lunch or dinner. I love a multi-purpose meal and tarts are exactly that.
I serve them for breakfast all the time or put them out as part of my brunch spread, and then hope that there are leftovers for the week! Makes sense right? This one is stuffed with wild mushrooms and a really easy custard filling! I’ve also make tomato confit tarts, spring pea and asparagus tarts, and a shallot and bacon tart if you want to throw them together for a full menu! Skies the limit!
Also – quick side note before we dive into the recipe… store bought pie dough is totally allowed!! No judgement here 🙂
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter, cut into small cubes
- 2 tablespoons ice water
- 1 pound shallots
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons butter
- 1 1/2 pounds wild mushrooms, quartered if needed
- 1 large egg
- 3/4 cup ricotta cheese
- 3/4 cup Parmesan cheese, divided
- 1/4 cup heavy cream
- Fresh thyme for garnish
- Microgreens for garnish
For the crust
For the filling
- Preheat the oven to 350° F.
- To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
- Meanwhile, peel and remove the root ends from the shallots. Slice them in quarters and place on a small sheet pan. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and 1/4 teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.
- While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, remaining salt and pepper, and sauté for about 10 minutes until golden. Remove from the heat.
- When pie dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes
- Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping.
- Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, 1/2 cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.
- In another small bowl, beat the reserved egg white, heavy cream and the remaining 1/4 cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.
- Cover the tart with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.
- Sprinkle thyme and/or Microgreens over top before servings. Serve warm or at room temperature.