This Crimini Mushroom and Goat Cheese Tart is a little fancy, but super easy for your holiday table! Mushrooms and tangy goat cheese are a delicious combination, and when you add it to a flaky tart crust it’s even better! This is an impressive dish, with little effort! The most complicated thing about this recipe is the tart dough, and if you are not feeling it, you have my permission to use store bought. Or you can make the dough a couple of days in advanced. This makes a great dish for entertaining or serve with a salad and slices of pear for an easy dinner.
The mushrooms are sauteed in butter, fresh thyme, and shallots so they have lots of flavor! The crust is made with a few tablespoons of heavy cream, which creates the most savory, flaky crust. The goat cheese provides a nice tangy creamy flavor. Have I sold you on it yet??? I hope so, because this recipe definitely is a keeper for us.
- 1 cup plus 2 tbsp all-purpose flour, plus extra for dusting
- ¼ teaspoon kosher salt
- ¼ pound (1 stick) cold unsalted butter, cut into cubes
- 3 tablespoons heavy cream
- 2 tbsp unsalted butter
- 1 medium shallot, minced
- 2 cups roughly chopped cleaned crimini mushrooms, stems removed
- 2 sprigs fresh thyme
- ½ tsp kosher salt, divided
- ¼ pound fresh goat cheese
- 2 large eggs
- ¼ cup heavy cream
- ⅛ tsp of freshly grated nutmeg, (optional, but highly recommended)
- 1 tbsp chopped freshly parsley
- Combine the flour and salt in a food processor. Pulse a couple of times to blend. Add the butter and pulse until the butter start resemble small peas. Add the heavy cream and pulse until the mixture starts to come together and looks like clumpy sand.
- Pour the dough into a medium mixing bowl and form it into a ball. Add a tiny bit of water if needed, it should feel just moist enough to hold the ball shape. Wrap the dough tightly in plastic wrap and let it rest in the fridge for 2 hours. (Pro Tip* The dough can be made up to two days in advanced).
- Preheat oven to 400°.
- Remove the dough from the fridge and place it on a smooth lightly floured surface. Roll it out with a rolling pin, pressing firmly in the center and rolling outwards. The end result should be about ⅛-1/4 inch-thick round, about 13 inches in diameter. Place the dough into a tart pan fitted with a bottom. Be sure to make sure the sides are tucked in. Press against the side of the pan to make sure the edges are reinforced. Using the rolling pin, roll over the edges of the tart pan to trim off the excess dough. Remove the excess from the edges.
- Place a large piece of foil on top of the tart, gently pressing around the bottom and inside of the edges of the tart pan. Fill the tart with dried beans and place on a sheet pan. Bake for 15 minutes. Take the tart out of the oven, and remove the the foil and beans. Place the tart back in the oven and bake for an additional 5 minutes. Remove from the oven, and let cool.
- Melt the butter in a large pan over medium-high heat. When the butter begins to bubble and froth add the the shallots and cook for 2 minutes. Reduce the heat to medium and add the mushrooms and thyme sprigs. Cook for 8-10 minutes, until the mushrooms are golden brown and wilted. Season the mushrooms with ¼ tsp of salt and remove the thyme sprigs. Place them on a plate and allow them to cool while you finish building the tarts.
- Crumble the goat cheese evenly onto the cooled tart shell. Evenly disperse the mushrooms on top. In a small bowl, combine the eggs, cream, nutmeg, ¼ tsp salt, and parsley. Whisk well to combine. Pour the egg mixture evenly over the mushrooms. Give it a little jiggle to make sure the egg mixture makes it all around the tart.
- Place the tart pan back on the baking sheet and bake for 23-25 minutes or until the egg has set and the crust is firm. Let cool slightly before removing the tart from the pan. Serve warm or at room temperature.
More savory recipes here!