By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 4(543)
- Notes
- Read community notes
If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Featured in: One Mushroom Ragoût, Five Meals
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Ingredients
Yield:1 9- or 10-inch tart, serving 6
- 1Whole Wheat Yeasted Olive Oil Crust (½ recipe)
- 2cups mushroom ragoût
- 3eggs
- ½cup low-fat or whole milk (¾ cup if using a 10-inch crust)
- 2ounces Gruyère, grated (½ cup)
- 1ounce Parmesan, grated (¼ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
119 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 10 grams protein; 208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Line a 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
Step
2
Preheat the oven to 350 degrees. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
Step
3
Whisk the milk into the eggs. Add salt and pepper, and stir in the mushrooms and cheeses. Mix together well and turn into the crust, scraping every last bit out of the bowl with a rubber spatula.
Step
4
Place in the oven and bake 30 to 45 minutes, until set and lightly browned.
Tip
- Advance preparation: The tart can be made a day ahead and reheated in a low oven, or served at room temperature. It can also be frozen. The mushroom ragoût will keep for 3 or 4 days in the refrigerator.
Ratings
4
out of 5
543
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Cooking Notes
JJNYC
Sorry: lightly brush with what? Did I miss something?
Lynn Ochberg
Also, I used a big basket of mushrooms from my woodsy back yard called, unfortunately, aborted entalomas. They are delicious and insect resistant. I used my grandma's crust recipe: one cup flour, 1/3 cup butter, soft, 1/2 teaspoon salt and ice water to proper rolling consistency, and very little mixing.
carol d
olive oil.... not noted
Lynn Ochberg
I added blanched broccoli and tiny cooked bacon pieces and pepper jack cheese instead of the more expensive gruyere and it was eaten all up by two, not the four suggested. Totally awesome.
Irene
Whilst cooking, I decided to add little bits of creamy goat's cheese. Once cooked, I found the bites without the goat's cheese more on the bland side. I recommend adding some to enhance the flavour.
Phoebe
I adapted this recipe to dairy free, by subbing the milk with water and forgoing the cheeses entirely.
I added black pepper, thyme and rosemary to the yeasted olive oil crust. The flavour of the crust is savoury and nutty, very satisfying to eat. Next time, I will blind bake the crust longer until golden brown so it will be crisper.
I baked the filled tart for 40 minutes at 180c. The egg custard baked up beautifully silky and delectable. It was very tasty even without the dairy.
Tony
Delicious, but not a pretty yellow-brown like the above picture. Adding the ragout to the milk-egg mixture turned it an unappealing gray-brown (almost certainly from the porcini liquid). Perhaps I over-mixed in an effort to distribute the mushrooms. Next time I'll put the ragout and cheeses into the shell first, then gently pour the egg mixture over.BTW, I brushed the crust with a bit of the beaten egg. Sealed it nicely.
Julie H
I so appreciate the notes on these recipes. We made this tart last night and doubled garlic and herbs, used red wine instead of white, and added extra Gruyere. And then. It took great restraint for the two of us to avoid devouring the entire tart at one sitting. It is amazing.
David
Fantastic. Takes some time to prepare, but well worth it. It also cut easily into nice slices.
Thomas Macfarlane
Some of the egg mixture. It seals the crust and prevents it from getting soggy.
Dave
I used lightly smoked Gruyere. That was a good decision :)
lkp
Prefer a regular quiche. And regular pie crust (though I baked leftover 1/2 of dough as a small bread loaf and it was very good).Mushroom ragout tastes rather sweet. Cheese flavor didn't come through (though I used Emmenthaler in stead of Gruyere, so may not be fair to rate it).I made this to use up mushroom ragout prepared last week--most of which went into mushroom quesadillas with chipotle, which were delicious.
Ann Fisher
This was absolutely delicious! Made as written and the only thing I might change is the crust - it rolled out a bit thin and therefore got a little too brown at the edges. But other than that the flavor was perfect. Would definitely make this at Thanksgiving for the vegetarians at the table.
Finch
Brush the crust with the beaten eggs.
barbA
I just made this with a few small, blanched broccoli florets (left over from Eric Ripert's broccoli soup from earlier in the week) added to the top, using a left-over pate brisee crust (from a berry pie earlier in the week), following the ragout and custard recipe. Very rich in flavor and an inexpensive, satisfying Saturday supper made of bits and bobs, like stone soup.
Joan
Used 11 inch loose bottom tin, placed parchment paper and dried beans while par baking the crust after brushing with egg. Due to larger size tin used 4 eggs. Took 35 mins to cook
Joan
Used Baby Bell and Shiitake mushrooms
Link To Mushroom Raggout Broken
I would like to make this recipe, but the link to the mushroom raggout was broken. Anyone have the recipe or a link that works?
KB
Used a purchased GF pie crust and just sautéed 8 oz sliced cremini mushrooms, some chopped onion, and fresh thyme in olive oil and butter until the shrooms were nicely browned, instead of making the ragout. Everything else done as written. Turned out great.
Annie S.
I liked this, but it seemed like a lot of work to make the ragout. And I think I like quiches with cream and with more cheese (less healthy, I know!)
abgor
Awesome flavor…but the tart pan really can’t hold the entirety of the egg mixture plus 2 c. of the ragout….I baked a second one in a regular 9” pie pan, and it was better, but still too much ragout for the egg….next time I will use just 1 c. of the ragout to 3 eggs
Olivia
The mushroom ragout sauce darkened the egg mixture and it looks unappealing. It was pleasant, but I think that the pie could benefit from being combined with added broccoli for colour as suggested by an earlier reviewer. I will try that with the leftover ragout and the second pie shell.
Cyndi
Good! Did it with the Mediterranean wheat crust. Took a while to make the mushroom ragu.
Julie H
I so appreciate the notes on these recipes. We made this tart last night and doubled garlic and herbs, used red wine instead of white, and added extra Gruyere. And then. It took great restraint for the two of us to avoid devouring the entire tart at one sitting. It is amazing.
BillB
Brush the crust with what? The recipe seems great but the explanations given are not precise enough
Carol Unterleitner
Made this in August when I had an over-abundance of porcini and chanterelle mushrooms and froze it. Yesterday I baked it straight from the freezer for 45 minutes and it was fantastic.
sdn
The crust was underwhelming -- very bready, no snap or flakiness. (I'll make my usual piecrust next time, or maybe even use puff pastry.) Did not need any flavor alteration or tweaking. I can imagine many ways to use the ragout all by itself. It is delicious.
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