Whole Foods which was my jumping point. I already knew that I would use our own easy as pie tart dough, and I had gruyere in the fridge, so that was no question. And doesn't gruyere just beg to be paired with wild mushrooms? The answer is yes, and I've made this recipe several times since that first evening. I know I'll be making it plenty more times too.
Wild Mushroom and Gruyere Tart
- 1/2 recipe of tart dough (you can only make half, or you can save the other half for another tart or pie)
- 1 cup gruyere
- 2 tbs butter
- 2 tbs olive oil
- 1 onion, chopped
- 1/2 to 3/4 lb mixed wild mushrooms, roughly chopped (such as oysters, chanterelles, hedgehogs, lion's mane. Or do half buttons)
- salt and pepper, to taste
- 1/2 cup chicken or veggie broth
- 1/2 cup heavy cream
1. Pre-bake your crust: Preheat the oven to 375 degrees. Roll out the dough to 1/8" or so, and then transfer to tart pan. Line the dough with foil, and then fill with a layer of pie weights (or dried beans that you use for this purpose.) Bake for 15 minutes, and then remove the foil and weights. Return to the oven and cook for 5 minutes more.
2. Heat butter and oil in a non-stick skillet over medium heat. Add the onion, and cook for 5 minutes. Add mushrooms, salt and pepper, and cook until soft, 8 or so minutes.
3. Add broth, and cook, stirring, until broth evaporates. Add cream, and again cook while stirring, until it has mostly evaporated. Remove from heat.
4. Sprinkle about 1/2 cup of gruyere onto the pre-baked tart shell. Pour in the mushroom mixture and spread around in an even layer. Add the rest of the cheese on top.
5. Bake the tart for about 20 minutes. The mushroom mixture will be bubbly, and the crust will be a golden brown. Let it rest for a few minutes, and then cut into slices to serve.