Mushroom Tart

From Avec Bistro’s executive chef Darnell Japp

2013 May/Jun

This tart has the appearance of a quiche, but preparing each part of the recipe separately – the tart shell and the filling – makes for a texturally superior dish! The crust is crispy and the filling creamy and delicious.


Crust for 6 5-inch tarts:

  • 1/2 lb. cold butter
  • 2 c. flour
  • 1/2 c. sour cream
  • pinch of salt

Filling for each tart:

  • 1 t. olive oil + 1 t. butter
  • 1 c. mushrooms, chopped
  • 1 shallot, very finely minced
  • pinch chopped thyme
  • 1 oz. dry sherry
  • 3 oz. whipping cream
  • 2 oz. vegetable stock
  • grated parmesan for garnish


Grate the cold butter into the flour and mix until it becomes a coarse meal. Add the sour cream and salt and mix gently until a dough forms. Bring together into a ball, cover and let the dough rest in the fridge for at least 30 minutes and for as long as overnight. When ready to make the tarts, preheat the oven to 325°F and roll the dough out to 1/8-inch thick. Lightly flour six 5-inch brulée dishes and press the dough into each one. Put a layer of dry beans in the bottom of each tart – this helps keep the tart dough from rising while baking. Bake the tart shells, removing the beans after about 10 minutes, and bake for another 5 minutes or until golden brown.

To make the filling: heat a sauté pan with the oil and butter, add the mushrooms and sauté until golden brown. Add the shallots and thyme and deglaze with sherry. Scrape the bottom of the pan to release any of the browned bits, then add the cream and vegetable stock. Gently reduce to a thick, creamy paste.

To assemble: Reheat the tart shell for 3 minutes in a 425°F oven. Spoon the warm mushroom filling into the shells, garnish with grated parmesan, and serve immediately.

Serves 6 as an appetizer.