Mushroom Tart with Herb Crust

Instructions

1. Step 1

   Combine the flour, thyme, and ⅜ tsp (2 gr) of the salt in a large mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces.

   Ingredients used: 200.0 gr All-Purpose Flour, 2.0 gr Salt, 4.0 gr Thyme, 115.0 gr Unsalted Butter

   Cookware: mixing bowl, Pastry blender

2. Step 2

   Drizzle in the cold water and mix just until the dough holds together when pressed.

   Ingredients used: 45.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Shape the dough into a disk, cover it, and refrigerate until firm.

   Timer: 30 min (fixed)

4. Step 4

   Preheat the oven to 190°C.

   Cookware: oven

5. Step 5

   Roll the chilled dough between sheets of parchment paper into a circle about 3 mm thick. Fit it into the tart pan, trim the edge, and prick the base lightly with a fork.

   Cookware: parchment paper, rolling pin, tart pan

6. Step 6

   Line the pastry shell with parchment paper, fill it with pie weights, and bake at 190°C.

   Timer: 15 min (fixed)

   Cookware: oven, parchment paper, pie weights, tart pan

7. Step 7

   Remove the parchment and pie weights, then bake the uncovered crust at 190°C until lightly golden. Transfer it to a wire rack.

   Timer: 8 min (fixed)

   Cookware: oven, parchment paper, pie weights, tart pan, wire rack

8. Step 8

   Heat the olive oil in a large skillet over medium heat. Add the shallots and cook until softened.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 piece Shallot

   Cookware: skillet, wooden spoon

9. Step 9

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: skillet, wooden spoon

10. Step 10

    Add the mushrooms and ½ tsp (3 gr) of the salt. Cook over high heat, stirring regularly, until the mushrooms are browned and their released liquid has evaporated.

    Timer: 10 min (fixed)

    Ingredients used: 500.0 gr Cremini Mushroom, 3.0 gr Salt

    Cookware: skillet, wooden spoon

11. Step 11

    Remove the skillet from the heat, stir in the parsley, and let the mushroom mixture cool slightly.

    Timer: 5 min (fixed)

    Ingredients used: 10.0 gr Parsley

    Cookware: skillet, wooden spoon

12. Step 12

    Reduce the oven temperature to 180°C.

    Cookware: oven

13. Step 13

    Whisk the eggs, cream, Dijon mustard, black pepper, and remaining ⅛ tsp (1 gr) salt until evenly combined.

    Ingredients used: 10.0 gr Dijon Mustard, 3.0 piece Egg, 2.0 gr Ground Black Pepper, 180.0 ml Heavy Cream, 1.0 gr Salt

    Cookware: medium mixing bowl, whisk

14. Step 14

    Scatter the Gruyère over the pastry shell, spread the mushroom mixture evenly on top, and pour over the custard.

    Ingredients used: 100.0 gr Gruyere Cheese

    Cookware: medium mixing bowl, tart pan

15. Step 15

    Bake at 180°C until the filling is lightly golden, just set in the center, and reaches 71°C internally.

    Timer: 30 min (fixed)

    Cookware: oven, tart pan

16. Step 16

    Cool the tart on a wire rack before removing it from the pan and slicing.

    Timer: 10 min (fixed)

    Cookware: tart pan, wire rack