The Mushroom Tart is a perfect appetizer but that can also double as your main dish. You have this nice airy crust, soft, savory and with a little bit of a crunch. The acidity in the Dijon mustard cuts through the earthy flavors of the mushroom and thyme creating a nice richness everyone will enjoy.
This recipe was adapted from a recipe by Delicious Everyday, which is originally dairy-free.
I first made the dairy-free version for a vegan family and it was a big hit with them. I really enjoyed the flavor profile so I decided to take the original recipe and make it vegetarian AND dairy-friendly.
🍽 Equipment
I really only used 3 major pieces of equipment. The stand mixer definitely makes the dough mixing a breeze. You can do it by hand but it will take a little bit longer and you'll get a bit of workout from it.
The one thing I wouldn't change is the cast-iron skillet. I use mine quite a bit even though I have stainless steel pots and pans. The cast-iron, if well cared for, provides food prepared in it an added flavor, color, and overall wonderful texture. If you don't have one, I recommend you look into it!
The pizza pan, or the pizza stone, is not really required but it helps the tart cook more evenly. I used a round pizza pan that I've had for years and I have also made it with just some parchment paper and a sheet tray. All of these options work great.
🥣 Food preparation
The steps in this dish are more than usual only because there are several components to creating the tart. First, you'll activate the yeast, then make the dough with the yeast. Second, you'll cook the toppings and set them aside. Third, the cream sauce will need to be prepared, and finally, building the tart. It may seem like a lot but in truth, the dough sits for 2 ½ hours and the remaining ingredients are easy to put together.
🥘 Ingredients
Dough
- 1 teaspoon yeast
- 1 tablespoon heavy cream warm (about 100 degrees)
- 1 tablespoon water warm (about 100 degrees)
- 1 cup all-purpose flour
- 1 eggs
- ¾ teaspoon kosher salt
- 3 tablespoons unsalted butter room temperature
- 1 egg for egg wash
Toppings
- 2 tablespoons canola oil
- 1 leek cleaned and trimmed, sliced ¼ inch
- 2 ½ cups mushrooms sliced (whole mushrooms about 4 cups)
- 2 garlic cloves minced (about 2 teaspoons)
- ⅓ cup white white
- 1 tablespoon thyme (about 1 teaspoon dried)
- ½ teaspoon salt to taste
- ¼ teaspoon pepper to taste
Cream Sauce
- 2 cups heavy cream
- 2 tablespoons Dijon Mustard
- ¼ teaspoon pepper
🔪 Instructions
For the dough
- Heat cream and water to 100°, add yeast and set aside for 10 minutes, until bubbly or foamy. Be careful not to go too far above 100 degrees because yeast will begin dying at 120 degrees and will be completely dead at 140 degrees.
- Place flour, egg, salt, and butter in the bowl of a stand mixer with the dough hook attachment. Mix on low speed and add the yeast.
- Drizzle 1 tablespoon of water into the mixture until incorporated. If the dough is still dry and flakey, add more water 1 teaspoon at a time. Mix until the dough pulls away from the sides of the mixing bowl. I found that I only needed the one tablespoon. The amount of water you need will depend on the humidity and temperature of the day.
- Leave the dough in the mixing bowl and cover the dough with plastic wrap and place somewhere warm for 1 ½ hours or until dough doubles in size.
- Divide dough in half and let rest for 1 hour. The dough will double in size again!
For the topping
- Heat the oil in a cast-iron skillet (you can use any skillet). As I noted above, I prefer a cast-iron skillet but it isn't required.
- Saute mushrooms for 3 to 4 minutes or until golden brown in color. It may take a little longer depending on how many mushrooms you have in the skillet.
- Add leeks, garlic, and thyme. Cooking until leeks are soft. Season with salt and pepper.
- Stir in wine to deglaze. Lower heat and simmer until wine is reduced and is almost dry. Place in a bowl and set aside.
Cream Sauce
- Add cream and mustard to a medium saucepan and bring to a boil.
- Reduce heat and add pepper. Simmer until cream has reduced by ¼ or ½ and has thickened.
Building the tart
- Heat oven to 375°.
- Place dough on parchment paper or a pizza pan and shape into a flat disc about ¼ inch thick.
- Spread the cream on the dough leaving ¼ inch edge.
- Add the mushroom mixture on top of the cream, spreading the mixture around evenly. Egg wash the edges of the tart.
- Bake for 15 to 20 minutes or until the edge is a medium golden brown.
- Drizzle the remaining cream sauce over the tart, cut with a pizza cutter and serve.
💭 Helpful Hints
- It may take longer for the yeast to activate in the cream. Let it sit as long as needed for the yeast to become activated. Once it is activated, it will begin to bubble or be foamy.
- If you prefer this to be a main dish, you do not need to divide the dough into two pieces.
- Do not salt the mushrooms until they are golden brown. If you add salt prior to that, they will leech out the moisture and won't cook properly.
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📖 Recipe
Mushroom Tart with Cream Sauce
Ingredients
Dough
- 1 teaspoon yeast
- 1 tablespoon heavy cream, warm (about 100 degrees)
- 1 tablespoon water, warm (about 100 degrees)
- 1 cup all-purpose flour
- 1 eggs
- ¾ teaspoon kosher salt
- 3 tablespoons unsalted butter, room temperature
- 1 eggs, for egg wash
Toppings
- 2 tablespoons canola oil
- 1 leek, cleaned and trimmed, sliced ¼ inch
- 2 ½ cups mushrooms, sliced (whole mushrooms about 4 cups)
- 2 garlic, minced (about 2 teaspoons)
- ⅓ cup white white
- 1 tablespoon thyme, (about 1 teaspoon dried)
- ½ teaspoon kosher salt, to taste
- ¼ teaspoon pepper, to taste
Cream Sauce
- 2 cups heavy cream
- 2 tablespoons Dijon Mustard
- ¼ teaspoon pepper
Instructions
For the dough
- Heat cream and water to 100°, add yeast and set aside for 10 minutes, until bubbly or foamy.
- Place flour, egg, salt, and butter in the bowl of a stand mixer with the dough hook attachment. Mix on low speed and add the yeast.
- Drizzle 1 tablespoon of water into the mixture until incorporated. If the dough is still dry and flakey, add more water 1 teaspoon at a time. Mix until the dough pulls away from the sides of the mixing bowl.
- Leave the dough in the mixing bowl and cover the dough with plastic wrap and place somewhere warm for 1 ½ hours or until dough doubles in size.
- Divide dough in half and let rest for 1 hour.
For the topping
- Heat the oil in a cast-iron skillet (you can use any skillet).
- Saute mushrooms for 3 to 4 minutes or until golden brown in color.
- Add leeks, garlic, and thyme. Cooking until leeks are soft. Season with salt and pepper.
- Stir in wine to deglaze. Lower heat and simmer until wine is reduced and is almost dry. Place in a bowl and set aside.
Cream Sauce
- Add cream and mustard to a medium saucepan and bring to a boil.
- Reduce heat and add pepper. Simmer until cream has reduced by ¼ or ½ and has thickened.
Building the tart
- Heat oven to 375°.
- Place dough on parchment paper or a pizza pan and shape into a flat disc about ¼ inch thick.
- Spread the cream on the dough leaving ¼ inch edge.
- Add the mushroom mixture on top of the cream, spreading the mixture around evenly. Egg wash the edges of the tart.
- Bake for 15 to 20 minutes or until the edge is a medium golden brown.
- Drizzle the remaining cream sauce over the tart, cut with a pizza cutter and serve.
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Notes
- It may take longer for the yeast to activate in the cream. Let it sit as long as needed for the yeast to become activated. Once it is activated, it will begin to bubble or be foamy.
- If you prefer this to be a main dish, you do not need to divide the dough in two pieces.
- Do not salt the mushrooms until they are golden brown. If you add salt prior to that, they will leech out the moisture and won't cook properly.
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