Mushroom Almond Tart
Savor the earthy elegance of this Mushroom Almond Tart, a delightful combination of buttery homemade crust and rich, savory filling. Perfect for brunch, lunch, or a charming dinner appetizer, this tart showcases sautéed cremini mushrooms infused with garlic and fresh thyme, layered with toasted almonds for a nutty crunch. A luscious custard of eggs, cream, and Parmesan cheese ties it all together, creating a creamy, golden filling that contrasts beautifully with the crisp, flaky crust. Easy to make yet impressive in presentation, this tart is a wonderful vegetarian option that’s packed with flavor. Whether served warm or at room temperature, it’s a showstopper that pairs perfectly with a crisp salad or a light glass of white wine!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, diced)
- 3 tablespoons cold water
- 0.5 teaspoons salt
- 300 grams cremini mushrooms (sliced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoons fresh thyme leaves
- 50 grams almonds (sliced or slivered, toasted)
- 100 milliliters heavy cream
- 2 large eggs
- 40 grams Parmesan cheese (grated)
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the all-purpose flour and salt. Add the cold, diced butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just starts to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork and chill in the refrigerator while preparing the filling.
Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the minced garlic and thyme to the mushrooms and cook for another minute. Remove from heat and let cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until smooth.
Spread the sautéed mushroom mixture evenly over the chilled tart crust. Sprinkle the toasted almonds on top.
Pour the egg and cream mixture over the mushrooms and almonds, making sure it spreads evenly.
Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
Allow the tart to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 9.1 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 702 mg | 54% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
