Mushroom Tart

A delicious Mushroom Tart with creamy soft goats cheese and sweet caramelised onion encased in buttery shortcrust pastry.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: western

Diet: Vegetarian

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: serves

Calories: 299kcal

Cost: $10

If using homemade shortcrust pastry then prepare as per this recipe and then blind bake.
If using defrosted shortcrust pastry sheets, blind-bake according to this recipe.
Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional).
To prepare the tart, melt the butter in a frying pan on the stove-top over high heat. Add the sliced mushrooms and cook until golden (and all of the liquid has evaporated).
Add the thyme and garlic and stir until fragrant.
Pour the mixture into the base of the prepared pastry shell.
Place small dollops of goats cheese and caramelised onion on top of the mushroom mixture.
Add the eggs and cream to a bowl and whisk until well combined.
Pour the egg mixture into the store-bought pastry shell or blind-baked pastry shell and bake for 35 minutes or until golden and cooked through.

RECIPE NOTES & TIPS

Pastry options - you can either use my homemade shortcrust pastry recipe, 2 sheets of defrosted shortcrust pastry or a store-bought pastry shell.
Blind baking - if using homemade pastry or defrosted pastry sheets, then blind-bake before adding the filling (using this recipe).
Cream – use cooking, heavy or thickened cream (not light cream).
Room temperature - preferably have your eggs and cream at room temperature.
You can choose a selection of mushrooms - from everyday cup or button mushrooms, to the full flavoured portobello and swiss brown, as well as some of the more exotic types available.
Storing - store in an airtight container in the fridge for up to 4 days.
Freezing - freeze for up to 3 months in an airtight container.