Wild Mushroom Tart

Ah, the humble mushroom – a culinary chameleon with a penchant for soaking up flavors and occasionally playing hide and seek in your fridge’s crisper drawer. But today, we’re not just talking about any mushroom dish. No, we’re elevating these fungi to haute cuisine status with a savory Wild Mushroom Tart.

This recipe comes from The Bon Appetit Cookbook by Barbara Fairchild, a greatest hits collection from Bon Appetit’s archives.

Here’s how you make it:

Let’s start with the crust first. It’s time to face my fears—pie dough is scary to me.  I have had so many great pies go south because I couldn’t nail the crust. This dough, however, is not that. It’s surprisingly forgiving and ends up uber flaky (just look at the pictures!). You’ll start with a concoction of flour, salt, and butter, but here’s where things get wild—a splash of red wine vinegar.

Once you’ve got your dough chilling in your fridge, it’s time for the pièce de résistance, the filling. It’s a medley of porcini and cremini mushrooms, but feel free to get wild and sub in any exotic mushrooms you can find. We’re also throwing in some shallots, herbs, and Cognac to make this very French.

Now, let’s talk cheese because cheese makes everything better. Gruyère is like the Beyoncé of —it doesn’t just join the band; it becomes the star. Yes, Gruyere is stinky, but its smell does not translate to its taste.

Lastly, we’re adding eggs and cream to make this quiche-adjacent but not so eggy that we’re calling it one. After you’ve baked this masterpiece and your kitchen smells like what I imagine heaven to be, you’ll let it cool. And then, you serve it with a flourish of fresh herbs and a mound of sautéed mushrooms on top because you’re fancy like that.

This is great served for a brunch or dinner for company with a bright arugula salad on the side and a glass of cold, crisp white wine.

Now, go forth and bake this tart without fear. Happy baking!

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