Savory Mushroom Chestnut Tart (Print version)

Flaky tart featuring mushrooms, chestnuts, herbs, and cheese, perfect for elegant dining occasions.

# Ingredient List:

→ Pastry

01 - 1 sheet ready-made puff pastry, thawed (approx. 8.8 oz)

→ Filling

02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced
07 - 6 oz cooked and peeled chestnuts, roughly chopped
08 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
09 - 1 tsp fresh rosemary, finely chopped
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper

→ Custard

12 - 3 large eggs
13 - 2/3 cup heavy cream (150 ml)
14 - 3.5 oz grated Gruyère or Emmental cheese
15 - 1/4 tsp ground nutmeg
16 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 400°F. Roll puff pastry to fit a 9-inch tart pan. Line pan, trim edges, and prick base. Chill for 10 minutes.
02 - Line pastry with parchment paper and fill with baking beans. Bake for 12 minutes. Remove beans and paper, bake 5 more minutes until lightly golden. Set aside.
03 - Heat olive oil and butter in skillet over medium heat. Sauté onion for 3 minutes until soft. Add garlic, cook 1 minute.
04 - Add mushrooms, cook 8-10 minutes until tender and most liquid evaporates. Stir in chestnuts, thyme, rosemary, salt, and pepper. Cook 2 more minutes. Remove from heat and cool slightly.
05 - Whisk together eggs, heavy cream, grated cheese, nutmeg, salt, and pepper.
06 - Spread mushroom and chestnut mixture evenly over pre-baked shell. Pour custard over filling.
07 - Bake at 400°F for 25-30 minutes until filling is set and golden brown.
08 - Let tart cool for 5-10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The puff pastry crisps up beautifully while the custard stays silky and rich.
  • Earthy mushrooms and sweet chestnuts create a flavor balance that feels both cozy and elegant.
  • It looks impressive but comes together faster than you'd think, especially with store-bought pastry.
02 -
  • Pricking the pastry base is crucial or it will puff up and leave no room for the filling.
  • Let the mushrooms cook long enough to release and evaporate their liquid, otherwise the tart will turn soggy.
  • Cooling the tart for a few minutes before slicing makes clean cuts much easier.
03 -
  • Keep your puff pastry as cold as possible before baking so it puffs up tall and flaky.
  • Taste the mushroom mixture before assembling and adjust the salt and herbs to your liking.
  • If the custard starts to brown too quickly, tent the tart loosely with foil for the last 10 minutes of baking.

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