Soy-Free Savory Mushroom Tart
Brimming with earthy flavors and creamy decadence, this Soy-Free Savory Mushroom Tart is a showstopping dish perfect for brunch, lunch, or dinner. Made with a flaky homemade pastry crust, an irresistible filling of sautéed mushrooms, caramelized onions, fresh herbs, and a luscious cream-egg mixture, this tart is a gourmet delight that doesn’t rely on soy-based ingredients. A medley of cremini, button, or shiitake mushrooms adds depth, while a sprinkle of Parmesan crowns the golden, custardy top. Simple yet sophisticated, this tart is an excellent vegetarian main course or a luxurious appetizer that pairs beautifully with a crisp green salad or a glass of white wine. Ready in just over an hour, it’s a recipe designed to impress without the effort—perfect for any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup cold unsalted butter
- 1 teaspoon salt
- 0.25 cup ice water
- 1.5 pounds mixed mushrooms (cremini, button, or shiitake), sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 0.75 cup heavy cream
- 2 egg
- 0.5 teaspoon black pepper
- 0.125 teaspoon nutmeg
- 0.5 cup grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
To prepare the pastry, combine the flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, heat the olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 8-10 minutes.
Stir in the thyme, parsley, salt, and pepper, then remove the skillet from heat and let the mixture cool slightly.
In a medium bowl, whisk together the heavy cream, eggs, and nutmeg until well combined.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
Spread the mushroom mixture evenly over the crust, then pour the cream mixture over the top.
Sprinkle the grated Parmesan cheese over the filling.
Bake the tart in the preheated oven for 35-45 minutes or until the filling is set and the top is golden brown.
Let the tart cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.7 g | 337% | |
| Saturated Fat | 144.3 g | 722% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 15.2 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 658 mg | 51% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2946 mg | 63% | |
*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.
