Swedish Mushroom Tart

Classically made with foraged mushrooms, this Swedish-inspired mushroom tart with an oil pastry crust is prepared with a medley of cremini, shiitake and oyster mushrooms for a rich and earthy filling that is sure to please any crowd for breakfast, brunch or lunch.
-- Serves
SKILL LEVEL 1 Tart - 8 servings
Tart Crust:
1-3/4 cups (425 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 (60 mL) cup Mazola® Canola Oil
1/2 cup (125 mL) cold water
1/4 cup (60 mL) cup Mazola® Canola Oil
1/4 lb (125 g) cremini mushrooms, sliced
1/4 lb (125 g) shiitake mushrooms, sliced
1/4 lb (125 g) oyster mushrooms, separated
1-1/2 tsp (7 mL) salt, divided
1/2 tsp (2 mL) pepper, divided
3 shallots, thinly sliced
3 cloves garlic, minced
2 eggs
1 egg yolk
3/4 cup (175 mL) 35% whipping cream
1/2 cup (125 mL) shredded Gruyère cheese
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (30 mL) finely chopped fresh parsley
4 tsp (20 mL) finely chopped fresh dill

Tart Crust: In bowl, whisk together flour and salt. Drizzle oil over top; mix with fingertips until combined. Stir in water; knead until dough comes together to form a ball. On lightly floured work surface, roll out dough into 12-inch (30 cm) round. Carefully transfer dough to 10-inch (25 cm) round tart pan with removable bottom. Trim off excess dough. Wrap in plastic wrap and refrigerate for 25 to 30 minutes or until pastry is chilled.  

Preheat oven to 350°F (180°C). Using fork, prick bottom of pie shell all over. Bake crust for 18 to 20 minutes or until golden brown and crisp. Let cool completely.

Filling: Meanwhile heat oil in large skillet set over high heat. Cook cremini, shiitake, oyster mushrooms, 1 tsp salt and 1/4 tsp pepper for 5 to 8 minutes or until softened and slightly browned. Stir in shallots and garlic. Cook for 2 to 3 minutes or until mushrooms, shallots and garlic are tender and juices have evaporated. Let cool completely.

Meanwhile, whisk together eggs, egg yolk, cream, Gruyère and Parmesan cheese, parsley, dill, and remaining salt and pepper. Scatter mushrooms over crust; pour in egg mixture. Bake for 20 to 30 minutes or until filling is set. Let stand for 15 minutes. Serve warm or cold.

Tip: Serve with a simple green salad dressed lightly with a drizzle of olive oil, a squeeze of lemon juice and seasoned with salt.

Nutrition claims: High in vitamin A, calcium and iron

Total Time
Cook Time 50 minutes
Nutritional Facts
Total Fat grams 29.00
Saturated Fat grams 9.00
Cholesterol milligrams 115.00
Sodium milligrams 760.00
Total Carbohydrates grams 27.00
Sugar grams 2.00
Dietary Fiber grams 2.00
Protein grams 12.00
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