Jump to Recipe Print Recipe
Mushroom & Walnut Tart

 

Mushroom & Walnut Tart

Mushroom & Walnut Tart

This savory Mushroom & Walnut Tart features a crisp, buttery homemade crust filled with golden, umami-rich mushrooms, caramelised onions, crunchy walnuts, and a creamy egg custard infused with fresh herbs. Topped with melted Havarti cheese and served with vibrant watercress and sweet pomegranate rubies, it’s a show-stopping centerpiece that combines earthy flavors and refined textures beautifully.
No ratings yet
Print Recipe Share on Pinterest
Prep Time 30 minutes
Cook Time 55 minutes
Dough Chilling Time 1 hour
Total Time 2 hours 25 minutes
Course Culinary Collection
Cuisine French, Mediterranean
Servings 8 - 10

Ingredients
  

Crust

  • 350 g flour
  • 1 tsp salt
  • 170 g butter cold & cubed
  • 90 ml ice cold water

Filling

  • 2 large large red onions diced
  • 2 cloves garlic minced
  • 1 kg mixed cultivated mushrooms roughly chopped

  • 4 large eggs
  • 250 ml milk
  • 1 tbsp fresh oregano chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • 1 pinch ground nutmeg
  • 100 g raw walnuts finely chopped
  • 100 g havarti cheese (or similar) grated

To serve

  • Watercress
  • Pomegranate rubies

  • Olive oil for cooking
  • Salt and pepper to taste

Instructions
 

Method

    For the crust

    • Add flour and salt to a food processor.
    • Pulse to mix salt into the flour.
    • Add the cold butter and blitz until well distributed.
    • Slowly pour in the ice water and pulse until the dough comes together.
    • Remove dough, shape into a disk, wrap in cling film and refrigerate for 1 hour.
    • Preheat oven to 180˚C.
    • Roll out dough on a lightly floured work surface.
    • Roll out gradually, periodically letting the dough rest for a moment before continuing.
    • Roll dough to a thin round larger than your fluted quiche / tart dish.
    • Roll up on the rolling pin and lay the dough loosely into the pan.
    • Press firmly along the base and sides.
    • Trim away any overhanging pastry, but leave a good edge height to allow for shrinking.
    • Line with greased tin foil or baking paper.
    • Fill to the top with baking rice or beans.
    • Bake for 15 minutes.
    • Remove the lining and return the crust to the oven for a further 10minutes, or until golden and crisp.

    For the filling

    • Heat a drizzle of olive oil in a large frying pan.
    • Add the onion and cook until tender.
    • Add the garlic and cook until fragrant.
    • Scrape into a mixing bowl.
    • Add a fresh drizzle of olive oil to the pan and cook the mushrooms in batches on high heat until deeply golden and they have released all of their liquid.
      This will take several batches but do not rush this step or the tart will be soggy.
    • Set cooked mushrooms aside.

    Bake

    • In a large mixing bowl, whisk the eggs thoroughly.
    • Add the milk, oregano, thyme, salt, nutmeg and walnuts.
    • Mix the cooked onions, mushrooms and havarti cheese together.
    • Fill the tart shell with the mixture.
    • Pour over the egg custard.
    • Place in the oven and bake for 35 - 40 minutes until set.
    • Remove from the oven and allow to rest until the tart firms up.
    • Slice and serve with a scattering of pomegranate rubies and lightly dressed watercress.

    [wprm-recipe-collections]