Wild Mushroom Tart

Adapted from Epicurious

yield: Serves 6


  • 1 oz. fresh wild mushrooms
  • 1/4 cup (1/2 stick) unsalted butter
  • 10 ounces cremini or button mushrooms, sliced
  • 1/4 cup minced shallots
  • 2 tablespoons Cognac or brandy
  • 2 tablespoons chopped fresh herbs
  • 2/3 cup grated Gruyere cheese
  • 3/4 cup yogurt
  • 2 large egg yolks
  • 1 large egg


  1. Preheat oven to 375°F. Blind bake crust for 20 min. Maintain oven temperature.
  2. Coarsely chop mushrooms.
  3. Melt butter in heavy large skillet over high heat. Add wild and cremini mushrooms. Season with salt; saute until deep golden, about 10 minutes. Add shallots; saute 2 minutes. Add Cognac. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.
  4. Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk yogurt, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.