Wild Mushroom Tart

Very delicious and different from quiche because of the creme fraiche. So white and "shivering." (I make creme fraiche at home using a cup of heavy cream and 2 tablespoons of buttermilk in a glass jar overnight at room temperature.) Used frozen dough, and a mixture of oyster, shitaki and porcini mushrooms. Maybe it was rich but my husband and I devoured the whole tart enjoying movie night at home with a bottle of good zinfanfel. We thought it was very fine.

• clarelind60

• Monterey, CA

• 11/15/2015

Not one to vary ingredients, I found myself on a Sunday afternoon with 1/4 lb. of wild mushrooms (Christmas present), no creme fraiche, and no heavy cream - but just decided to wing it. With half-and-half. It just needed 10 minutes more in the oven to set. I do a lot of baking and found this to be is an exceptionally easy and well-behaved tart crust. I didn't bother chilling it - saved time and it didn't shrink. Delicious!

• Anonymous

• Newbury, Mass.

• 1/9/2012

Quite delicious in a sneaks up on you way. I used the dough recipe for the asparagus custard tart on this website as I make a lot of quiche from scratch and have never understood the value in baking the crust first. So let me start there--the crust was fantastic--flaky--even days later. The mushroom mix was not as exciting as I'd hoped. I even threw in some fresh sage leaves, but I still found it a little boring. I think I was trying to channel a tart I'd recently had at a restaurant that had different ingredients. It was even better the next day, I must admit--and it was also my first time baking with creme fraiche, so I didn't know what to expect. All in all, a good experience between the two recipes--just need more spices or perhaps onion--chives?

• Anonymous

• Los Angeles

• 8/27/2009

This was delicious. I made it three times, twice with creme fraiche and once with the creme from whole milk yogurt, both worked great. Second time I made this with fresh ramps and oyster mushrooms from the farmers market. Third time i sprinkled a small amount of gruyere on top. I made my own pastry and used a metal tart pan, not a glass pie pan for a crisper bite to the pastry.

• lespygirl

• bloomington

• 4/12/2009

Used all wild mushrooms - delicious.

• Anonymous

• Houston, TX

• 7/16/2008

I have made this twice and both times it was excellent. The last time I couldn't find creme fraiche so I substituted a 1/2 cup of heavy cream and stirred in 1/2 TBSP sour cream. I set it out on the counter for a couple of hours and it worked great. Also, I threw in a handfull of reconstituted dried porcini and when the mushrooms were about done I added 1/2 the STRAINED soaking liquid and cooked until absorbed. This nicely intensifed and deepened the mushroom flavor.

• lovestocookNC

• 6/12/2008

Totally worth the time to prepare. I made the crust the night before and wrapped it tight to finish the next day. It was a big hit.

• eshaw21

• Boston MA

• 5/26/2008

This was just okay. Kind of a gross texture, I thought. I wouldn't make it again. Try the zucchini and sundried tomato tart from this site. It's really tasty.

• Anonymous

• Bermuda

• 1/14/2008

Find the Creme Fraiche to make this is worth the effort. Served it to some French guests and they just ate it all up. We were 3 and had little left over as a main course serving

• Sabbat

• Quebec, Canada

• 11/27/2007

It's a great recipe when done right to the letter, but I needed a variation recently. I had a guest with a serious gluten intolerance, so I made a crispy potato crust from organic frozen hash browns. I cooked them in a bit of oil but did not get them all the way brown. They were just starting to get golden, but still malleable, when I set them aside. When they were cool enough to handle, I patted them into a deep ceramic pie dish. The potatoes clung to the sides nicely and squished together to form a crust. It kept well overnight in the fridge. Because I was using a deeper dish, I added more shrooms but left the custard part of the recipe intact. I baked it about 40 minutes, and the potato crust got perfectly browned and tasted great with the other ingredients. It was very popular and got raves from all the guest.

• Anonymous

• San Francisco

• 11/25/2007

My first attempt at pastry dough...not too bad. The final dish was impressive to look at and it really was fairly easy to make. Delicious.

• scottke

• boston

• 11/12/2007

If you double click on the words "Pastry Dough" you will find the recipe for the crust.

• Anonymous

• NY

• 11/10/2007

Question: Isn't there a step missing? How do you make the crust? It seems most used a frozen pie shell (one did use her own pie crust recipe). I'm curious about how to incorporate the shallots? Do you pre-cook the shallots or are they fresh cut?

• legant

• Washington, DC

• 11/10/2007

Really terrific. Unusual flavors. I agree it is very rich and small, small slivers are best for any occasion.

• Anonymous

• Syracuse, NY

• 8/6/2005

Just wonderful. I was in a hurry and used the Marie Callendar frozen pastry crust all ready in the pan. This dish is now requested whenever I am invited to a get together.

• Anonymous

• Lanai City, HI

• 8/4/2005