Rustic Mushroom Tart with Fresh Herbs

This rustic mushroom tart is my new favorite dish to serve for brunch. It’s so flavorful and pretty. And it has that WOW factor! But it’s also hearty enough to serve for a meatless dinner (it also pairs great with wine).

Easy Mushroom Tart Recipe with Fresh Herbs

Yep, this easy-to-make mushroom galette has it going on. The yummy flavors of the earthy mushrooms, the salty cheese, and the tangy fresh herb mix together perfectly. And the mouthwatering filling is all wrapped up in a delicious buttery, tangy crust.

After one bite, I think you’ll be swooning, too!

Also, you can make the crust and the filling ahead of time, which makes it perfect for entertaining. Just assemble and pop it in the oven to bake when you’re ready. You can serve it right out of the oven or at room temperature.

Easy Mushroom Galette Crust

A note about the crust. I am a big fan of galettes (check out my apple and salted caramel galette here). They’re like rustic, free-form pies that are pretty much impossible to screw up — even if you’re a complete pie crust newbie!

So for this rustic mushroom tart recipe, I used a homemade savory sour cream galette dough. But you can also use your favorite regular pie crust (you can find mine here) or even a store-bought pie crust if you’d prefer. It won’t have quite the same flavor without the sour cream. But it should still be great!

Mushroom Tart Ingredients

Here’s what you’ll need to make this tasty dish.

FLOUR
BUTTER
SALT
SOUR CREAM
FRESH LEMON JUICE
EGG
MILK
EXTRA VIRGIN OLIVE OIL
MUSHROOMS: You can use any mushrooms you like in this mushroom tart. But I prefer using cremini or shiitake mushrooms.
YELLOW ONION
GARLIC
GRUYÈRE CHEESE
FRESH HERBS: I used thyme, Italian parsley, tarragon, chervil, and chives.
SALT & PEPPER

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Baking Tips

Here are a few tips to ensure your rustic mushroom tart turns out perfectly every time!

THE DOUGH: Cold butter is the key to making galette (or pie) dough. Also, after you make your dough, you will want to wrap it up in some plastic wrap and let it cool in the refrigerator for at least an hour (or up to three days) before rolling it out. You can also freeze your dough for up to three months. Just make sure to defrost in the refrigerator overnight before using.

MUSHROOMS: You can use any mushrooms you like in this mushroom tart. But I prefer using cremini or shiitake mushrooms. Also, you can make the mushroom, onion, and cheese filling in advance. When the mixture is cool, cover it and store it in the refrigerator until ready to use.

MAKE AHEAD: You can also make both the crust and filling ahead of time. When you’re ready to bake, just assemble. You can serve the galette right out of the oven or at room temperature. Like most pies, it’s best eaten the day it’s baked (to get the best texture out of the crust).

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Rustic Mushroom Tart with Fresh Herb Salad

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• Author: Laura | Growing Up Cali
• Total Time: 2 hours
• Yield: 6-8 1x

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Description

This rustic mushroom tart is wrapped in a buttery crust and topped with a fresh herb salad. It’s perfect for brunch entertaining or a meatless dinner. 

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) cold unsalted butter cut into small pieces
• 1/2 teaspoon salt
• 1/2 cup cold sour cream (full fat)
• 2 teaspoons freshly squeeze lemon juice
• 1/4 cup ice water
• 1 egg
• 1 teaspoon whole milk

For the Filling:

• 1–2 tablespoons olive oil
• 1 pound crimini (also called baby belles) mushrooms stemmed and thinly sliced
• 1/4 pound shiitake mushrooms, stemmed, and thinly sliced
• 1 tablespoon unsalted butter
• 1 yellow onion, julienned or thinly sliced
• 1–2 garlic cloves, finely minced
• 1 teaspoon thyme leaves
• 1/4 pound Gruyère cheese, grated
• Kosher salt and freshly ground pepper, to taste

For the Salad:

• 1/2 cup flat-leaf parsley leaves
• 1/4 cup tarragon leaves
• 1/4 cup chevril sprigs
• 1–2 tablespoons snipped chives
• 1/2 fresh lemon, for juice
• High-quality olive oil
• Kosher salt and freshly-ground pepper, to taste

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Instructions

For the Crust:

1. MIX DRY INGREDIENTS: Whisk the flour and salt together in a medium mixing bowl.
2. ADD COLD BUTTER: Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together until lightly coated. Using the pastry cutter (you can also use two forks), mix in the cold butter cubes until the mixture resembles a coarse meal and the butter is pea-sized.
3. MIX REMAINING WET INGREDIENTS: In a separate small bowl, mix together the sour cream, lemon juice, and ice water (not any ice cubes). Add the liquid mixture to the flour and mix until the dough is combined.
4. ROLL OUT DOUGH: Move the dough to a lightly floured surface and knead a few times until it comes together and you can shape it into a thick disk. Wrap the dough in plastic wrap and refrigerate for at least an hour and up to 3 days.

For the Mushroom Filling:

1. HEAT PAN: Heat a large sauté pan over high heat. Add the oil and wait 1 minute. Then add 1 tablespoon of butter, and when it starts to foam, add the mushrooms, spreading them evenly in the pan. Season with salt and pepper.
2. COOK MUSHROOMS: Sauté the mushrooms, stirring occasionally, until they’ve released their moisture, have become tender, and have begun to caramelize (get crispy edges), about 5 minutes.
3. ADD ONIONS & THYME: Next, reduce the heat to medium and add the onions and thyme. Cook, stirring frequently, until the onions have softened, about 5 minutes.
4. ADD GARLIC: Add the garlic and cook until fragrant, about 1 minute.
5. LET COOL: Remove the mushroom and onion mixture from the heat and cool to room temperature.

For the Salad:

1. SEASON HERBS: Toss the herbs in a small bowl with salt and pepper. Drizzle with the olive oil (about 1 tablespoon) and a squeeze of lemon juice (about 1-2 teaspoons) and toss together.

To Assemble:

1. PREP: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. ROLL OUT DOUGH: On a lightly floured surface, roll out your dough into a 12-inch circle or shape of your choice. Transfer your dough to the prepared baking sheet.
3. MAKE MUSHROOM MIXTURE: In a bowl, gently stir together the cooled mushroom mixture and the grated cheese. Spoon the mixture in an even layer in the center of the dough, leaving a 2-3 inch border. 
4. PREP THE GALETTE BORDER: Turn the border back over the mushroom mixture (towards the center of the galette). Prepare your egg wash by whisking together the egg and milk. Brush the crust with the prepared egg wash.
5. BAKE: Bake until the crust is golden brown, about 35-40 minutes. Make sure to rotate the pan halfway through to ensure even baking.
6. COOL: Let cool for at least 10 minutes and top with herb salad (you can also serve the salad on the side).

Notes

MAKE AHEAD: You can also make both the crust and filling ahead of time. When you’re ready to bake, just assemble. You can serve the galette right out of the oven or at room temperature.

• Prep Time: 20 minutes + 1 hour to chill dough
• Cook Time: 40 minutes
• Category: Main
• Method: Bake