Mushroom Almond Tart

Savor the earthy elegance of this Mushroom Almond Tart, a delightful combination of buttery homemade crust and rich, savory filling. Perfect for brunch, lunch, or a charming dinner appetizer, this tart showcases sautéed cremini mushrooms infused with garlic and fresh thyme, layered with toasted almonds for a nutty crunch. A luscious custard of eggs, cream, and Parmesan cheese ties it all together, creating a creamy, golden filling that contrasts beautifully with the crisp, flaky crust. Easy to make yet impressive in presentation, this tart is a wonderful vegetarian option that’s packed with flavor. Whether served warm or at room temperature, it’s a showstopper that pairs perfectly with a crisp salad or a light glass of white wine!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 200 grams all-purpose flour
• 100 grams unsalted butter (cold, diced)
• 3 tablespoons cold water
• 0.5 teaspoons salt
• 300 grams cremini mushrooms (sliced)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 teaspoons fresh thyme leaves
• 50 grams almonds (sliced or slivered, toasted)
• 100 milliliters heavy cream
• 2 large eggs
• 40 grams Parmesan cheese (grated)
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a mixing bowl, combine the all-purpose flour and salt. Add the cold, diced butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

Step 3

Gradually add the cold water, one tablespoon at a time, mixing until the dough just starts to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.

Step 4

On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork and chill in the refrigerator while preparing the filling.

Step 5

Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 6

Add the minced garlic and thyme to the mushrooms and cook for another minute. Remove from heat and let cool slightly.

Step 7

In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until smooth.

Step 8

Spread the sautéed mushroom mixture evenly over the chilled tart crust. Sprinkle the toasted almonds on top.

Step 9

Pour the egg and cream mixture over the mushrooms and almonds, making sure it spreads evenly.

Step 10

Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.

Step 11

Allow the tart to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	972.4 grams (972.4g)

Amount per serving	% Daily Value*
Calories	2720

Total Fat 192.20g	246%
Saturated Fat 89.10g	446%
Polyunsaturated Fat 2.70g
Cholesterol 725mg	242%
Sodium 1999mg	87%
Total Carbohydrate 177.10g	64%
Dietary Fiber 15.00g	54%
Total Sugars 9.10g
Protein 69.30g	139%

Vitamin D 176IU	882%
Calcium 702mg	54%
Iron 15mg	82%
Potassium 1751mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 10.2%

Carbs: 26.1%