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Vegetarian, Northern, Eastern and Western France

Mushroom tart with green salad

Mushroom tart with green salad is a savory dish for 4 people, ready in 55 minutes, rated easy, for about €1.90 per serving. The key to success is cooking the mushrooms in two batches so they brown instead of releasing water, before topping them with a cream and egg mixture and gruyère.

I've got a golden mushroom tart for you, with a salad on the side for freshness, a simple and comforting dinner.

Mushroom tart with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This tart plays on contrast, a crisp crust, a creamy filling that stays soft once baked, and mushrooms that keep some bite under the melted gruyère on top. That cheese layer adds just enough of a golden crust. The green salad on the side, tossed in a mustardy dressing, lightens the whole meal so it doesn't feel too heavy.

It's the kind of dinner you can put together on a weeknight without much planning, but it also works well for a relaxed Sunday with the family. Kids usually warm up to this version of mushrooms faster than to plain sautéed ones, thanks to the cheese and the soft texture of the custard. You can serve it warm or at room temperature, both ways work fine.

The ingredients

4 people

Fruits and vegetables

  • Pie crust 1
  • Button mushrooms 600 g
  • Shallots 2
  • Parsley 3 sprigs
  • Green salad 1

Dairy

  • Eggs 3
  • Liquid cream 20 cl
  • Shredded gruyère 60 g
  • Butter 20 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Thinly slice the mushrooms and shallots.

    Wipe the mushrooms with a damp cloth instead of soaking them in water.

  2. Sauté them in butter over high heat in two batches, until well browned, then season with salt and pepper. 12 min

    The pan needs to be very hot before you add the mushrooms.

  3. Roll out the dough in a tart pan, prick it, and spread the mushrooms over it.

    Let the mushrooms cool slightly so they don't soften the crust.

  4. Whisk the eggs with the cream and chopped parsley, pour over the mushrooms, sprinkle with gruyère, and bake at 180°C. 35 min

    Watch the top, if it browns too fast, cover with foil.

  5. Dress the salad with the oil, vinegar, and mustard, and serve with the tart.

    Dissolve the salt in the vinegar first, it won't dissolve in the oil.

Our tips to get it right

  • Pick firm, white button mushrooms, they'll release less water while cooking and brown more easily.
  • Let the tart rest for 5 minutes after baking before slicing, the filling sets a bit more and holds together better.
  • If your crust tends to puff up, blind bake it for 10 minutes before adding the mushrooms.

The variations

  • Swap the gruyère for comté or shredded mozzarella, the flavor stays close to the original.
  • Mix in some oyster mushrooms or seasonal mushrooms with the button mushrooms for more texture.
  • To save time, use a pre rolled pie crust and skip the blind baking step.

What to serve it with

  • A vegetable soup to start
  • A glass of sparkling apple juice
  • Extra pan fried potatoes on the side

Storage

The tart keeps for 2 to 3 days in the refrigerator in an airtight container. It freezes well once baked and cooled, then reheat it in the oven to keep the crust crisp. Skip the microwave, it tends to soften the bottom crust.

Questions about this dish

Can you make this tart ahead of time?

Yes, you can bake it a few hours ahead and reheat it in the oven right before serving. A blind baked crust holds up well without getting soggy.

Can you use heavy cream instead of liquid cream?

Yes, the texture will be slightly firmer but the result is still good. Use the same 20 cl amount.

What mushrooms can you use instead of button mushrooms?

Drained canned button mushrooms work in a pinch, though the flavor is milder. Frozen porcini or chanterelle mushrooms also give a good result.

How do you keep the crust from getting soggy?

Let the mushrooms cool slightly before spreading them on the dough, and prick the crust before baking. A 10 minute blind bake also helps a lot.

How long does it take to make a mushroom tart with a green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mushroom tart with a green salad?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom tart with a green salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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