I am much more of a cook than a baker, but I absolutely love savory baked items like a wild mushroom tart, so I am motivated to keep working at my skills.
As you probably already know, cooking is a much more forgiving art than baking. Baking, well it requires precision, solid recipes, and clear instructions.
So to mitigate any potential DIY disasters, I've referred to the professionals from Tartine cookbook. With its timeless collection of classics, I figured we cannot go wrong with this wild mushroom tart.
I've made this tart successfully many times now, and enjoyed it immensely each time. I would be so happy if you tried it and loved it nearly as much!
Inspired by Tartine Bakery
Let me tell you about Tartine for a moment.
Tartine is a neighborhood bakery in San Francisco's Mission District. It's owned by husband and wife team Elisabeth Prueitt and Chad Robertson.
The couple met at the Culinary Institute in Hyde Park, New York, then went on to train in France at old world bakeries, and beyond.
Together, they have created what is arguably the most famous bakery in the United States. (Well, Bon Appétit said it.)
Robertson continues to travel the world to learn how he can improve his bread even further. These days, according to Bon Appétit, he is focused on figuring out how to bring an "artisanal industrial bread" to the mass market.
While this might sound self serving to some, the complete dearth of quality bread in the world makes this a truly laudable goal.
The rustic bakery
For those of you who are still wondering why I am continuing to praise Tartine, maybe I can help you envision it.
It’s one of those places where simple ingredients come together perfectly, where butter, milk, flour, salt, minimal unrefined sugar, fruit, and a bit of savory, magically transform into sublime eats, and you wonder how they did it.
It is a place where traditional breads are leavened with airborne yeast and sourdough starter—there's no commercial yeast in sight—and the resultant breads are dark and crusty. Shapes are round, long, and oblong, with cuts across their tops. It is the kind of bread you savor with good, cold butter.This Wild Mushroom Tart brings the beautiful bakery experience to your home.Click To Tweet
I hope your city has a bakery where things look rustic and beautiful. I'd love to hear about your favorites in the comments, and what you love about yours.
It is unfortunate, but bakeries like this are few and far between. Perhaps this contributes to the enjoyment of eating when you finally get to one. They say rarity makes it precious.
My view is, if I am going to indulge in sweets, or any rich baked foods, it ought to be pure and good. The wait makes the experience all the more special.
This wild mushroom tart brings the beautiful bakery experience to your home.
Aside from its simple, buttery pastry, you have mushrooms and shallots cooked in butter, salt, pepper, fresh lemon juice, nutmeg, fresh thyme, egg yolks, and crème fraîche or heavy cream.
To me this is a beautiful ingredient list. Everything flows together so well. Everything smells so good when it's cooking.
Be sure to get this tart seasoned just right. When you do, it tastes like the beautiful harmonious section of a classical symphony. It is also perfect for a vegetarian main on a festive occasion such as Thanksgiving, or the holiday season.
Tartine's Wild Mushroom Tart
Helpful Kitchen Tools:
- 9-inch pie pan
for the crust
- One blind baked and cooled 9-inch savory tart shell, (see notes)
for the mushroom saute
- 3 tablespoons unsalted butter
- 1 cup shallots, halved and thinly sliced
- 1 pound assorted fresh mushrooms, see notes
- ½ teaspoon Himalayan pink salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
to finish the tart
- 1 cup crème fraîche or heavy cream, see notes
- 3 large egg yolks
- ¼ teaspoon nutmeg, freshly ground
- 1 tablespoon fresh thyme, coarsely minced, for garnish
Make the mushroom tart
- Blind bake your pie crust, or make one from scratch. (See recipe notes for details.)
- Prepare the mushrooms by removing any stems you do not want to use, and slice or halve them. I like the pieces to be no more than a ½-inch thickness.
- Melt the butter in a heavy saucepan (enameled cast iron if you have it), over medium-high heat. Add the shallots and sauté until they just start to brown. Add the prepared mushrooms, salt, and pepper. Sauté until the mushrooms are soft and starting to caramelize, about 10 minutes.
- Add the lemon juice and water and use it to remove any caramelization (a.k.a. flavor) from the bottom of the pan. Remove from heat and set aside until needed.
to finish the tart
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, whisk together the crème fraîche, egg yolks, and nutmeg until smooth. Add the mushrooms and stir to combine. Turn the mixture into the partially baked tart shell.
- Bake until the tart custard is barely firm to touch in the center. Although Tartine says it cooks in 20 minutes, it took 45 minutes to reach this stage in my oven. Remove from oven and allow to cool. The custard continues to set as it cools.
- Serve warm, or at room temperature, sprinkled with fresh thyme. Use a serrated knife to cut into pieces. Enjoy for lunch or dinner with a fresh green salad garnished with roasted beets, apples, goat cheese, and something like a red wine vinaigrette.