baked in a goat cheese custard.
The Sauce: Goat Cheese Custard – No-cook custard with goat cheese, eggs and fresh thyme are whirled together and poured into the tart to bake, no saucepan needed.
‘Great Sauces Transform Good Food into Gourmet’
Mushrooms are on the produce shelves all year round but they’re traditionally harvested in the Spring. You don’t have to settle for just button mushrooms now that shiitakes, portobellos, oysters, criminis and enokis are readily available. I’ve eaten sliced mushrooms sautéed in butter right out of the pan.
Or you can make this fancy, dancy tart with mushrooms and other spring greens, scallions and baby spinach. The cheesy custard is combined in a blender and then baked in the tart; no saucepan needed. Roasted vegetables concentrate their flavor. Once baked it slices into wedges for a special brunch or light supper.
Recipe: Mushroom Tart
Active Time: 25 Minutes | Total Time: 90 Minutes | Yield: 8 Servings
1 lb mixed mushrooms, cut in 3/8-inch slices
2 Tbsp olive oil
12 scallions, cut in 2-inch lengths
3 cups baby spinach, about 3 ounces
1 pie pastry, ready made or scratch
6 ounces goat cheese
3 large eggs
1 tsp minced fresh thyme
Special Equipment – 10-inch tart pan with removable bottom, baking sheet, blender or food processor
1 Preheat oven to 425 degrees.
2 Place mushrooms on a baking sheet. Drizzle with olive oil and toss to coat. Arrange in a single layer, then season with salt. Roast in a 425 degree oven for 10 minutes. Evenly toss on the scallions and roast for 15 more minutes. Sprinkle the baby spinach leaves evenly and then roast for 3 additional minutes. Take out of the oven and reduce heat to 375 degrees.
3 Meanwhile roll out the pie dough to fit in a 10-inch tart pan with a removable bottom, gently fitting it onto the bottom and sides. Trim off any extra dough. Line it with a piece of parchment and cover with pie weights or dry beans.
4 Bake for 7-8 minutes until set. Remove the parchment and pie weights and continue baking until very lightly golden, about 7-8 more minutes.
5 Meanwhile make the custard by placing goat cheese, eggs, and thyme in a blender or food processor. Process until smooth and creamy.
6 Arrange the mushroom mixture in the pie crust, reserving a few mushrooms for the top. Pour the custard into the tart pan. Arrange the reserved mushroom on the top of the custard. Bake until custard is set, about 25 minutes. Allow to cool on a rack for 10 minutes then remove the from the pan and serve or let it cool to room temperature and serve.
You can use all one variety of mushrooms or any combination of buttons, creminis, portobellos, oysters or shiitakes.
Serve this dish with a green salad for supper.
Enjoy this dish on a brunch buffet; could be served warm or at room temperature.
- Exchange 1 teaspoon fresh thyme for 1/2 teaspoon dried thyme.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 18, 2014