In brief
A free-form rustic mushroom tart with crispy pastry and a creamy mushroom filling. Perfect for a relaxed autumn dinner.
20 min
Prep time
25 min
Cook time
30 min
Rest
4
Servings
Medium
Difficulty
1h15
Total time
Ingredients
Instructions
-
1
Take the puff pastry out of the fridge 10 minutes before using.
-
2
Clean the mushrooms and slice them. Peel and chop the shallot and garlic.
-
3
In a pan, melt the butter over high heat. Sauté the mushrooms for 5 minutes, stirring regularly until golden. Add the shallot and garlic, cook 2 more minutes.
-
4
Add the cream and thyme leaves. Stir, season with salt and pepper, and let cool.
-
5
Preheat the oven to 200°C (400°F). Roll out the pastry on a baking sheet lined with parchment paper.
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6
Spread the mushroom filling in the centre, leaving 4-5 cm of pastry around the edge. Sprinkle with grated Parmesan.
-
7
Fold the pastry edges over the filling, creating irregular pleats. Brush the edges with egg yolk.
-
8
Bake for 25 minutes until the pastry is golden and crispy. Sprinkle with fresh parsley before serving.
Additional information
The rustic tart, also called a galette, is the laid-back version of a classic tart. No mould needed: just roll out the dough, pile on mushrooms generously, and fold the edges by hand. The result is as beautiful as it is delicious, with that homemade charm.
Use a mix of mushrooms for maximum flavour: button mushrooms for the base, oyster mushrooms for texture, and shiitakes for depth. A thyme cream ties everything together perfectly.
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