After a long day at work, I made a wild mushroom tart while whipping up a quick dinner, thinking we would eat the tart the next night for dinner. As expected the tart finished baking pretty late at night, long after we had finished dinner. But the aromas of melting bubbly cheese and roasting mushrooms flooded the air and tortured us all throughout dinner.
This of course meant that I sat dreaming about the amazingness waiting in the oven and once the tart finished baking, I somehow managed to get a second appetite to try a slice. It was so delicious and absolutely worth staying up late to eat. I was expecting it to be pretty darn delicious but it was jaw-dropping-stop-everything-you-are-doing-and-try-this-immediately good.
This has to be the best mushroom tart recipe around. A buttery, crisp crust filled with a beautiful, woodsy mix of wild mushrooms (nameko, clamshell, king trumpets, black trumpets, and chanterelles from Far West Funghi) sauteed in butter and brandy, eggs, nutty gruyere and fresh rosemary and thyme. You can use any mix of woodsy mushrooms.
Thankfully I had pastry dough on hand otherwise the tart would have finished baking even later (I always make a double recipe when I make a galette and keep extra in the freezer). Partially bake the crust in a tart pan, cover with sauteed mushrooms, pour in egg mixture, top with gruyere and bake until a bubbly, golden crust forms.
Wild mushroom tart (Adpated from Bon Appétit)
1/4 cup (1/2 stick) unsalted butter
10 ounces wild mushrooms (nameko, oyster, clamshell, etc), sliced
1/4 cup minced shallots
2 tablespoons brandy
2 tablespoons chopped rosemary and thyme
2/3 cup grated gruyere cheese
3/4 cup heavy whipping cream
2 large egg yolks
1 large egg
1 ball of galette dough
Roll out dough on lightly floured surface to 12 inch round. Transfer to a 10" tart pan with a removable bottom. Trim edges, leaving a overhang. Fold overhang in to form double thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill for 30 minutes.
Preheat oven to 375°F.
In a heavy large skillet over high heat melt butter. Add mushrooms and season with salt. Saute until golden, about 10 minutes. Add shallots and saute another 2 minutes. Add brandy, boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon chopped rosemary and thyme. Remove from stove and let cool.
Remove tart pan from refrigerator. Line crust with foil. Fill with pie weights or dried beans and bake until golden, about 15 minutes. Keep the oven on.
Sprinkle 1/3 cup of gruyere in crust. Cover with mushrooms. Whisk heavy cream, 2 yolks, 1 egg and 1 tablespoon chopped rosemary and thyme in large bowl. Pour egg mixture over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.