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Le Chaudron recipe
Tarte aux champignons et thym
Mushroom and thyme tart
⏱ 50 minServes 6Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1all-butter shortcrust pastry250 g (9 oz)
800 g (28 oz)mixed mushroomsbutton, shiitake, oyster
4gray shallots
4 clovesgarlic
200 g (7 oz)fresh goat cheese or ricotta
100 g (3½ oz)grated Gruyère
3whole eggs
250 ml (1 cup)thick crème fraîche
100 ml (½ cup)whole milk
50 g (2 oz)unsalted butter
100 ml (½ cup)dry white wine
3 sprigsfresh thyme
2 tbspolive oil
1 pinchnutmeg
1 tspfine salt
1 tspfreshly ground pepper- 1 tbspbutterfor the pan
- 1 all-butter shortcrust pastry 250 g (9 oz)
- 800 g (28 oz) mixed mushrooms button, shiitake, oyster
- 4 gray shallots
- 4 cloves garlic
- 200 g (7 oz) fresh goat cheese or ricotta
- 100 g (3½ oz) grated Gruyère
- 3 whole eggs
- 250 ml (1 cup) thick crème fraîche
- 100 ml (½ cup) whole milk
- 50 g (2 oz) unsalted butter
- 100 ml (½ cup) dry white wine
- 3 sprigs fresh thyme
- 2 tbsp olive oil
- 1 pinch nutmeg
- 1 tsp fine salt
- 1 tsp freshly ground pepper
- 1 tbsp butter for the pan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the pastry out 15 minutes before using. Preheat the oven to 180 °C (350 °F) fan. Butter the 28 cm (11 in) tart pan, roll the pastry to 4 mm (⅛ in) and press it in.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Prick the bottom well with a fork, cover with parchment and pie weights and blind-bake for 10 minutes at 180 °C (350 °F).
- Gently wipe the 800 g (28 oz) of mushrooms with a damp paper towel — not under the tap. Slice the button mushrooms 5 mm (¼ in) thick, the shiitakes thinner, and tear the oyster mushrooms.
- Very finely chop the 4 shallots. Remove the germ from the 4 garlic cloves and crush them. Strip the thyme, keeping half for the end.
- Heat 50 g (2 oz) of unsalted butter and 2 tbsp of olive oil in the large skillet over medium-high heat. Soften the shallots for 3 minutes without browning. Add the garlic and thyme and cook 1 minute.
- Add all the mushrooms and cook over high heat for 12 minutes, stirring often, until all their liquid has evaporated — so the tart isn’t soggy.
- Deglaze with the dry white wine and reduce for 3 minutes. Season and let cool for 10 minutes. Take out the crust and remove the parchment and weights.
- In the medium bowl, whisk the 3 eggs with the crème fraîche, milk, nutmeg, salt and pepper. Spread the mushrooms over the crust, crumble the goat cheese over, add the grated Gruyère and pour in the custard. Bake for 30 minutes at 180 °C (350 °F).
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