For You Cheesy Mushroom Lovers

Mixed Mushroom Tart

Using the same crust as the Rustic Roasted Tomato Tart, this earthy, toothsome medley of mushrooms is perfectly showcased to shine.
5 from 1 vote
Course Main Course
Servings 6 Servings
Calories 741 kcal


For a single 9 inch pie crust:

  • 3/4 cup almond flour
  • 3/4 cup all purpose flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons very cold butter diced
  • 2 tablespoons plus 2 teaspoons very cold shortening diced
  • 1/4 cup water
  • ice

For the filling:

  • 1/3 cup toasted walnuts chopped
  • 3/4 cup shallots minced, the equivalent of about 3 shallots
  • 1 tablespoon garlic minced, the equivalent of about 3 cloves
  • 6 cups Cremini mushrooms roughly chopped, the equivalent of 1 pound
  • 1/2 cup chives minced
  • 2 tablespoons butter
  • 1/2 cup mixed herbs roughly chopped, I used parsley, basil, cilantro, and dill
  • 3 cups Blue and Yellow Oyster mushrooms shredded into strips, I used 1/2 pound

For the first cheese mixture:

  • 1/3 cup cream cheese softened
  • 1/3 cup mascarpone softened
  • 1/3 cup Pecorino Romano cheese grated
  • Zest of 1/4 lemon

For the second cheese mixture:

  • 1 cup cheddar cheese shredded
  • 1/2 cup goat cheese crumbled

Putting it all together:

  • Flour for dusting and rolling
  • 2 tablespoons olive oil
  • large egg whisked
  • 1 tablespoons chives minced
  • 1 tablespoon mixed herbs roughly chopped
  • zest of 1/4 lemon
  • salt and freshly ground black pepper
  • Maldon Sea Salt Flakes for finishing


For the pie crust:

  • Add almond flour, all purpose flour, sugar, and salt into the bowl of a food processor. With the food processor running, add diced butter and shortening pieces one at a time down the shoot, and blend together until the mixture looks like small peas. With the processor still running, add the ice water in a steady stream until a ball starts to form. Turn off processor, and turn dough onto a floured cutting board. Form the dough into a disk, wrap it snuggly with plastic wrap, and place it in the fridge for 30 minutes.

For the filling

  • Spread walnuts over a large, dry, frying pan that's been heating over medium high heat, and toast them, flipping frequently, until nicely browned. Remove from the pan and set aside to cool.
  • In the same frying pan you just used, heat the oil over medium high heat and add the shallots, garlic, and Cremini mushrooms, cooking and stirring them frequently until they are softened and slightly browned. Stir in the chives and break the butter apart into small pieces and scatter it around the pan. Melt the butter into the vegetables and blend it all together. Mix in the herbs. Remove the pan from the heat to cool, and set aside.
  • Rinse and pat dry the Oyster mushrooms and shred them into chunky pieces with your fingers. Set them aside.

For the first cheese mixture:

  • In a small bowl, combine the three cheeses with the lemon zest and blend until smooth. Set aside.

For the second cheese mixture:

  • Combine the grated cheddar and the crumbled goat cheese and blend it into the cooled Cremini mushroom mixture.
  • Preheat the oven to 400 degrees Fahrenheit.

Prepare the crust:

  • Remove the dough from the fridge. Dust a cutting board and rolling pin with all purpose flour and roll out the dough in a circle with a diameter of about 14 inches. This dough will be sticky, so keep dusting the the board and the pin with flour, flipping and flouring the dough as you roll so it doesn't stick to the board. If it does stick, simply ease it off the board with a metal spatula and transfer your dough circle to a parchment lined cookie sheet. Don't worry if the dough tears apart, just piece it back together, it's supposed to be rustic, right?

Now it's time to assemble:

  • Spread the first cheese mixture over the bottom of your circle leaving a two inch space around the entire edge.
  • Spread the Cremini mushroom mixture evenly over the entire expanse of the cheese layer. Arrange half of the Oyster mushrooms over the top. Sprinkle the chives all around, and drizzle with olive oil.
  • Holding one hand underneath the parchment, peel the dough off of the paper with the other hand and over the edge of the filling, continuing along until the dough comes up over the top of the filling all the way around about 2 inches leaving a dough free hole in the center. Brush the crust liberally with the beaten egg, and season the crust with freshly ground black pepper and lightly top with Maldon Sea Salt Flakes.
  • Bake for 35 minutes then remove from the oven and arrange the rest of the Oyster mushrooms over the top. Drizzle with the olive oil, and season ever so slightly with salt and pepper. Bake for 10 to 15 minutes more until mushrooms are cooked but still firm. Remove from oven and set on a wire rack to cool. Serve warm or at room temperature, garnishing with lemon zest and herbs.
  • Note: The cheese is salty by nature, and we also used salted butter here. My temptation is to season with salt and pepper at every stage of the cooking process, but with this recipe you run the risk of over salting. So be mindful.
    Also, it's much better either just warm or at room temperature. Just like most things baked the flavors don't really shine as much when hot out of the oven.
Keyword Burrata Cheese, Mushrooms, Vegetarian, Walnuts
Nutritional Info

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