Mushroom-Gruyère Tart Recipe (With Video)

Yield:

Makes one 9 1/2-inch tart

Our mushroom-gruyère tart is a delicious savory tart with a crisp, cracker-like whole-wheat and olive oil crust that includes tahini, which gives the dish a complex flavor. The filling is a mix of mushrooms—we like to include oyster, shiitake, and hen of the woods—sautéed with shallots and garlic, then mixed with Gruyère and eggs, and baked. The combination of the meaty mushrooms and the protein-packed crust is well worth trying.

mushroom tart — Credit: Jonathan Lovekin

Directions

Preheat oven and make crust:

Preheat oven to 425°F. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed.
Roll dough and fit into tart pan:

Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork.
Bake crust:

Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
Reduce oven temp and cook shallot, garlic, and red-pepper flakes.

Reduce oven temperature to 350°F. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes.
Cook mushrooms:

Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
Mix filling:

In a large bowl, combine cheese, eggs, parsley, and mushroom mixture.
Transfer filling to crust and bake:

Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes.
Cool and serve:

Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes.