Forager’s Tart Recipe

Make the pastry dough

In a large bowl, combine 1 1/4 cups all-purpose flour with 1/4 tsp salt. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Add 2–4 tbsp ice water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

Roll and bake the tart shell

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press into the pan and trim excess dough. Dock the base with a fork. Line with parchment and fill with pie weights. Bake for 15–20 minutes until edges are set, then remove weights and parchment and bake another 10 minutes or until golden. Let cool.

Sauté the aromatics

Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add 1 sliced leek (white and light green parts only), and 2 chopped scallions. Cook for 3–4 minutes until softened.

Cook the mushrooms

Add 2 cups mixed mushrooms (such as cremini, shiitake, oyster), cleaned and sliced, to the skillet. Increase heat to medium-high and sauté for 6–8 minutes, stirring occasionally, until mushrooms are browned and most moisture is evaporated.

Add herbs and season

Add 1 tsp fresh thyme leaves, salt, and pepper to taste. Cook for 1 minute more. Remove from heat and let cool slightly.

Spread the mushroom ragoût evenly into the cooled tart shell. Sprinkle about 1/2 cup grated Gruyère cheese over top.

Heat a nonstick skillet over medium heat. Add a small amount of butter or oil, then crack in 1 egg. Cook undisturbed for 2–3 minutes until whites are set and yolk is still runny. Season with salt and pepper.

Carefully place the sunny side up egg in the center of the tart. Garnish with fresh thyme and finely sliced scallion if desired. Serve warm.