Tarte aux Champignons

Mushroom Tart

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About


Pâte Brisée

  • 115 g(4 oz) flour
  • 55 g(2 oz) butter, slightly softened
  • 1 egg yolk
  • 2 tablespoons ice-cold water
  • ¼ teaspoon salt


  • 55 g(2 oz) butter
  • 2 cloves of garlic, finely chopped
  • 340 g(12 oz) mushrooms, sliced
  • grated nutmeg
  • salt, milled pepper
  • 1 egg
  • 1 egg yolk
  • about 250 ml (about ½ pt) crème fraîche


Sift the flour into a heap on a cold work surface or into a wide shallow bowl. Make a well in the centre and add the butter, egg yolk and water mixed with the salt.

Work the ingredients together with your fingertips, gradually drawing the flour into the centre until the mixture forms small lumps. Take these and push away from you on the work surface, using the heel of your hand to spread the dough, and then scrape it together with a knife blade or pastry scraper until the dough forms into a ball.

If the pastry is still cold (otherwise chill it for 30 minutes), roll it out and line a 23 cm(9 in) tart tin; prick the base all over and chill in the refrigerator for 15 minutes.

Bake in the centre of a moderately hot oven (Mark 6, 200°C, 400°F) for 10–15 minutes until set and lightly coloured. Lower the oven to Mark 4 (180°C, 350°F).

Melt the butter in a wide pan, stir in the garlic and after a minute or so the mushrooms. Coat with butter and cook over moderate heat until almost all the liquid has evaporated. Season with nutmeg, salt and pepper. Spoon the mixture into the pastry case.

Lightly beat the egg, egg yolk and cream (the amount will depend on the depth of the pastry case) together and pour over the mushrooms.

Bake in the centre of the oven for 20–30 minutes until set.