Luxembourgish Mushroom and Gruyère Tart
A savory tart featuring a flaky pastry crust filled with sautéed mushrooms, onions, garlic, and herbs, bound together with a creamy mixture of eggs and milk, and topped with melted Gruyère cheese. This tart is a delightful appetizer or light meal.
🧂 Ingredients
- 1 sheet Shortcrust pastry(approx. 250g, shop-bought or homemade)
- 250 g Mushrooms(such as button or cremini, sliced)
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tbsp Olive oil
- 1 tsp Fresh thyme(or 1/2 tsp dried)
- 3 large Eggs
- 150 ml Milk
- 100 g Gruyère cheese(grated)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 190°C (375°F). Line a 9-inch tart tin with the shortcrust pastry. Prick the base with a fork and blind bake for 15 minutes, or until lightly golden. Remove from oven and set aside.
- 2
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and thyme, and cook for another minute until fragrant.
- 3
Add the sliced mushrooms to the skillet. Cook over medium-high heat, stirring occasionally, until they have released their liquid and are lightly browned, about 8-10 minutes. Season with salt and pepper.
- 4
In a bowl, whisk together the eggs and milk. Stir in the grated Gruyère cheese, and season with salt and pepper.
- 5
Spread the mushroom and onion mixture evenly over the pre-baked tart crust. Pour the egg and cheese mixture over the mushrooms.
- 6
Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
- 7
Let the tart cool slightly before garnishing with fresh parsley and slicing. Serve warm.
💡 Pro Tips
- ✓Use a mix of mushrooms for a more complex flavor.
- ✓Ensure the pastry is blind-baked properly to prevent a soggy bottom.
- ✓Don't overbake the tart, as the filling can become rubbery.
🔄 Variations
- Add a layer of mushroom pâté beneath the mushroom filling for extra richness.
- Substitute Gruyère with other melting cheeses like Emmental or Comté.