Food & Cooking Recipes Breakfast & Brunch Recipes Mushroom-Gruyère Tart Be the first to rate & review! Our mushroom-gruyère tart makes a wonderful brunch entree or vegetarian dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 12, 2024 Rate PRINT Share Yield: Makes one 9 1/2-inch tart Our mushroom-gruyère tart is a delicious savory tart with a crisp, cracker-like whole-wheat and olive oil crust that includes tahini, which gives the dish a complex flavor. The filling is a mix of mushrooms—we like to include oyster, shiitake, and hen of the woods—sautéed with shallots and garlic, then mixed with Gruyère and eggs, and baked. The combination of the meaty mushrooms and the protein-packed crust is well worth trying. 17 Vegetarian Appetizer Recipes Everyone Will Love Jonathan Lovekin Ingredients Crust ¾ cup whole-wheat flour ¾ cup unbleached all-purpose flour, plus more for dusting 1 teaspoon kosher salt ¼ cup tahini 3 tablespoons extra-virgin olive oil 3 to 4 tablespoons ice water Filling 2 tablespoon extra-virgin olive oil ½ cup finely chopped shallot 1 garlic clove, minced ¼ teaspoon red-pepper flakes, plus more for serving 1 pound wild mushrooms, stems trimmed and caps sliced ½ teaspoon kosher salt ¾ cup coarsely grated Gruyere 2 large eggs, lightly beaten ¼ cup finely chopped fresh flat-leaf parsley leaves, plus more for serving Directions Preheat oven and make crust: Preheat oven to 425°F. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Roll dough and fit into tart pan: Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake crust: Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack. Reduce oven temp and cook shallot, garlic, and red-pepper flakes. Reduce oven temperature to 350°F. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Cook mushrooms: Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly. Mix filling: In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Transfer filling to crust and bake: Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Cool and serve: Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. Make Ahead The tart can be cooled then refrigerated, covered, overnight. Bring it to room temperature or reheat before serving. Other Savory Tart Recipes to Try Tomato and Brie Tart Leek-and-Goat-Cheese Tart With Rye Crust Date, Olive, and Goat Cheese Tart Caramelized Garlic Tart Provençal Onion Tart This recipe appears in our cookbook, A New Way to Bake. Originally appeared: Martha Bakes, Episode 804 Rate It PRINT