Wild Mushroom Tart

Another wonderful meal made for my best friend Danica and her family. I love cooking for people and I love the fact that the second meal I cooked for them was with mushrooms! Thanks to Myron and Lisa, while growing up with my second parents and second family I tried tomatoes, mushrooms, and onions which I hated at first but thank goodness, my taste buds have changed for the better. This tart is pretty easy to make and is also pretty healthy.






  • 3/4 cp. whole-wheat pastry flour
  • 1/2 cp. all-purpose flour
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 2 T cold unsalted butter, cut into small pieces
  • 2 T reduced-fat sour cream
  • 2 T canola oil
  • 2 T ice water


  • Olive oil cooking spray
  • 1 (9-inch) piecrust, thawed for about 10 to 15 minutes
  • 1 1/2 cp. grated Parmesan cheese, divided
  • 2 T butter
  • 2 T olive oil
  • 1 cp. thinly sliced shallots
  • 3/4 pound mixed wild mushrooms (such as chanterelles, hedgehogs and creminis), roughly chopped
  • Salt and pepper to taste
  • 1/4 cp. white wine
  • 1/2 cp. vegetable or low-sodium chicken broth
  • 1/2 cp. crème fraîche (I substituted this with plain yogurt)


  1. Whisk whole-wheat flour, all-purpose flour, sugar and salt in a large bowl.
  2. With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
  3. Add sour cream and oil; toss with a fork to combine.
  4. Sprinkle water over the mixture and toss with a fork until evenly moist.
  5. Knead the dough in the bowl a few times, the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
  6. Shape into a 5-inch disk, wrap in plastic and refrigerate for 1 hour.
  7. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll between sheets of parchment or wax paper into a 13-inch circle.
  8. Preheat oven to 450°F. Spray a 9-inch tart pan with cooking spray.Peel off the top sheet and invert the dough into a 9-inch tart pan. Peel off the remaining paper.  Press pie crust into bottom and sides of tart pan.
  9. Prick the bottom of the crust all over with a fork then line crust with parchment paper and fill with pie weights or dried beans. Transfer pan to a rimmed baking sheet and bake for 10 minutes.
  10. Gently remove paper and beans, then sprinkle 1/2 cup of the cheese evenly over the bottom of the crust and set aside.
  11. Reduce oven temperature to 350°F. 
  12. Heat butter and oil in a large skillet over medium heat. Add shallots and cook until golden, about 5 minutes.
  13. Stir in mushrooms, salt and pepper and cook until soft, 6 to 8 minutes.
  14. Add white wine and broth and simmer, stirring often, until liquid has almost evaporated, 6 to 8 minutes more.
  15. Stir in crème fraîche and simmer again until liquid has almost evaporated, about 10 minutes. 
  16. Transfer contents of skillet to tart pan and spread out evenly.
  17. Sprinkle remaining 1 cup cheese over mushroom mixture, arrange pan on a baking sheet and bake until crust is golden and tart is bubbly, 35 to 45 minutes.
  18. Set aside to let rest for 10 minutes then cut into slices and serve.








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