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4.8 from 5 votes
Two slices of Mushroom and Thyme Leaf Tart are cut from the whole tart and served on clear glass plates with forks. The tart has golden, buttery and crumbly crust loaded with velvety custard filling and mushrooms, paired with green earthy thyme leaves. The rest of the tart is in the tart dish.
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Mushroom and Thyme Leaf Tart Recipe
Prep Time
45 mins
Cook Time
30 mins
Chill for
1 hr
Total Time
2 hrs 15 mins
 

Craft this exquisite Mushroom and Thyme Leaf Tart and indulge in the fusion of crumbly-smooth textures perfected by buttery-aromatic flavors.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
For the Shortcrust Pastry
  • 2 ¼ cups (11 ¼ oz/ 320 g) all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (8 oz/227 g) cold butter, cubed
  • 1 large egg, cold
  • About 3 tablespoons (1 ½ fl oz/ 45 ml) whole milk
  • 2 teaspoons vinegar
For the Mushroom Filling
  • 3 tablespoons (1 ½ oz/43g) butter
  • 8 oz (225 g) crimini mushrooms, finely chopped
  • 3 large eggs, cold
  • 1 large egg yolk, cold
  • 1 cup (8 fl oz/ 240 ml) whole milk
  • 1 cup (8 fl oz/ 240 ml) heavy cream
  • About ⅔ cup (2 oz/ 57 g) parmesan cheese
  • 1 tablespoon fresh thyme, chopped
  • salt and freshly ground pepper, to season
Instructions
Make the Pastry
  1. Put the flour and salt in a large mixing bowl. Rub in the cubed butter between your forefingers until the mixture resembles coarse breadcrumbs.
  2. In a separate measuring jug, whisk together the egg, milk, and vinegar.

  3. 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.

  4. Preheat the oven to 350°F (180°C). Now prepare the pastry to be blind baked.

  5. 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.

  6. 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)

  7. 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.
Make the Mushroom Filling
  1. 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.
  2. In a separate bowl whisk together the eggs, yolk, milk and cream.
  3. Add in the cheese, thyme and cooled mushrooms. Lastly, season generously with salt and pepper.
  4. Bake the tart for roughly 25 minutes or until set in the middle.
  5. Allow to cool down slightly before serving with a side salad. Store any leftovers in the fridge for up to 3 days.