Wild Mushrooms with Cheese on a simple crust, what can be better? This Mushroom Tart Recipe is simple enough for beginner Bakers and interesting enough for experienced home chefs. You can make the tart Dough ahead of time and store it in the fridge. Just make a Filling and put your Tart in the Oven right before your guests arrival!

Prep Time: 20 min
Dough Setting Time: 1 hr
Bake Time: 45 min
Servings: 8
Equipment: 13 7/8 inch Tart Pan, Rolling Pin, Pie Weights, Parchment Paper, Frying Pan, Food Processor

Use a food processor to knead the Dough. Combine 100g Flour with cold Unsalted Butter (50g) and mix it for 1-2 minutes. Add 1/4 tsp of Salt and 30g chilled Water. Knead the Dough until combined into one piece. You also can use a knife instead of a food processor. Cut the Butter, mix it with Flour, add Salt, Water and knead the Dough.
Put the Dough in plastic wrap and let it chill in a fridge for 1 hour.

3. Meanwhile let’s prepare the Mushroom Filling.

4. Clean the Mushrooms. Chanterelle Mushrooms can be quite dirty. It is better to use as little water as possible. The best cleaning technique for us: use a knife to clean hard dirt, a brush to wipe small dust, and a wet towel tissue to wipe all remaining dust. Forest Nameko can be washed in water. Don’t forget to trim stem base. Separate the mushrooms.

5. Peel 10 Pearl Onions and cut them in half.

6. Let’s saute the Mushroom Filling. Preheat the frying pan. Add 2 tbsp of Olive Oil. Fry the Onions on medium-high heat until they start to brown. Remove from the frying pan. Use a paper towel to remove excess oil if necessary.

7. Fry the Chanterelle Mushrooms on the same frying pan for 5 minutes on medium-high heat. Add Forest Nameko Mushrooms and fry for 5 more minutes. Add a pinch of Salt and Pepper. Reduce heat to medium-low. Cover the pan with a lid and saute the Mushrooms for about 15 more minutes (be sure not to overdo).

8. Now, it is very important not to eat your mushrooms, as it smells amazing. Let’s make a Cheese-Yogurt Filling. Grind the 3 tsp of Coriander Seeds. In a bowl combine 2 Eggs, 3 tbsp Greek Yogurt, 1/3 cup of shredded Cheese, a pinch of Salt, a pinch of Pepper, and sifted ground Coriander Seeds. Mix all together.

9. Preheat the oven to 350F.

10. It’s time to roll the Tart Base. Take the Tart Dough from the fridge. Roll it in a shape of a tart pan. Use the Flour while rolling if the Dough sticks, or roll between 2 baking sheets. Grease the tart pan with Butter and Flour. Remove excess flour with a brush.

11. Transport the Dough over the pan. Gently push it into the corners with fingers. Trim off the excess Dough by rolling the pin over the top of the tart pan. You shouldn’t get too many scrapes. But if you do, you can use them later for another Tart.

12. Line the Tart with parchment paper and add the pie weights(you can use beans, rice, etc.). Put in the preheated oven and bake for 10 minutes.

13. Remove the weights and the parchment paper. Pick the Tart with a fork and bake for 5 more minutes.

14. Remove Tart from the oven. Wait for 2-4 minutes to cool down a bit.

15. It’s time to assemble the Tart. Pour the cheese-yogurt filling. Spread Mushrooms and Onions inside the tart. Put back in the oven (it is better to place on an additional large baking rack, as sometimes the filling can spillover).