Porcini Mushroom and Goat Cheese Tart

Porcini Mushroom and Goat Cheese Tart

Porcini Mushroom and Goat Cheese Tart


For the Tart Shell:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 2-3 tablespoons ice water

For the Filling:

  • 1 ounce dried porcini mushrooms
  • 1 cup hot water (for soaking mushrooms)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces fresh porcini or cremini mushrooms, sliced
  • Salt and black pepper to taste
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons fresh thyme leaves
  • 3 large eggs
  • 1 cup heavy cream


  1. Prepare the Tart Shell:
    • In a food processor, combine the flour, cold butter cubes, grated Parmesan cheese, and salt. Pulse until the mixture resembles coarse crumbs.
    • With the processor running, add ice water one tablespoon at a time until the dough comes together.
    • Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
    • Preheat the oven to 375°F (190°C).
  2. Roll Out the Dough:
    • Roll out the chilled dough on a floured surface to fit a tart pan. Press the dough into the pan, trimming any excess from the edges.
  3. Pre-Bake the Tart Shell:
    • Line the tart shell with parchment paper and fill it with pie weights or dried beans.
    • Bake the tart shell in the preheated oven for about 15 minutes. Remove the parchment paper and weights and bake for an additional 5 minutes until the crust is golden. Set aside.
  4. Prepare the Filling:
    • Place the dried porcini mushrooms in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they become soft.
    • Once softened, drain the mushrooms, reserving the soaking liquid. Chop the rehydrated porcini mushrooms.
    • In a skillet, heat olive oil over medium heat. Add chopped onions and garlic and sauté until softened.
    • Add fresh sliced mushrooms, chopped rehydrated porcini mushrooms, salt, and black pepper. Cook until the mushrooms release their moisture and become tender. Set aside to cool slightly.
  5. Assemble the Tart:
    • Spread the mushroom mixture evenly over the pre-baked tart shell.
    • Sprinkle crumbled goat cheese and fresh thyme leaves over the mushrooms.
  6. Prepare the Custard:
    • In a bowl, whisk together eggs and heavy cream. Season with salt and pepper.
    • Pour the egg mixture over the mushrooms and goat cheese in the tart shell.
  7. Bake the Tart:
    • Bake the tart in the preheated oven for 25-30 minutes or until the custard is set and the top is golden brown.
  8. Serve:
    • Allow the tart to cool for a few minutes before slicing.
    • Serve the Porcini Mushroom and Goat Cheese Tart warm, garnished with additional fresh thyme if desired.

Enjoy your delicious Porcini Mushroom and Goat Cheese Tart!