Tarte Aux Champignons Recipe

Prepare oven and pastry

Preheat oven to 400°F (200°C). Lightly flour a work surface with the all-purpose flour. If using puff pastry, roll it briefly to a roughly 10 x 14-inch rectangle to even thickness, then transfer to a baking sheet lined with parchment paper. If using shortcrust, roll to fit a 9-inch tart pan or an open tart on a sheet. Leave about a 1/2-inch border for folding.

Score a 1/2-inch border around the pastry interior with a knife (don’t cut all the way through). Prick the interior with a fork lightly to prevent excessive puffing. If desired, whisk the egg with 1 tsp water and brush the border with egg wash for a golden edge; alternatively brush lightly with 1 tsp olive oil.

Partially blind-bake the crust for 10 minutes to set. Remove from oven and allow to cool slightly while you finish the filling.

Make the duxelles

Heat a wide skillet over medium-high heat. Add the butter and 1 tablespoon olive oil. When butter foams, add the minced shallots and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the finely chopped mushrooms to the pan in a single layer if possible. Cook without crowding: stir occasionally until mushrooms release their liquid and it evaporates, about 8–10 minutes. The mixture should become dry and paste-like.

Pour in the white wine (if using) and cook until the alcohol aroma dissipates and liquid evaporates, about 1–2 minutes. Stir in the thyme, salt, and pepper. Taste and adjust seasoning. Remove from heat and let cool 5 minutes.

Prepare cheese mixture

In a bowl, combine the room-temperature goat cheese and crème fraîche. Use a spatula or whisk to smooth the goat cheese into the crème fraîche until a spreadable, slightly loose mixture forms. Stir in the 1 tablespoon grated Romano, 1/2 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust — the mixture should be tangy and spreadable.

Spread the cheese mixture evenly over the partially baked tart interior, staying inside the scored border. Use an offset spatula to get a smooth, even layer.

Spoon the cooled mushroom duxelles in an even layer over the cheese, spreading gently so the cheese layer remains intact. Be sure the mushroom layer is not excessively wet; if it is, return to pan for another minute to dry.

Bake to finish

Return the tart to the oven and bake at 400°F (200°C) for 12–15 minutes, until the pastry border is golden and the cheese mixture is warmed and just set. If you used puff pastry, the center may puff slightly—press gently with a spatula if needed once it comes out of the oven.

Remove the tart from the oven and let rest on a rack for 5 minutes. Drizzle lightly with 1 teaspoon extra virgin olive oil, scatter the shaved Romano and chopped thyme or parsley over the top, and finish with a light crack of black pepper.

Slice into 6–8 appetizer pieces and serve warm or at room temperature.