Savory Mushroom Chestnut Tart

I pulled this tart out of the oven on a rainy November evening when I needed something warm that wasn't soup. The smell of thyme and butter hit me before I even opened the oven door. My neighbor knocked just as I was slicing into it, and we ended up eating half the thing standing at the counter. She still asks when I'm making it again.

I made this for a small dinner once and forgot to mention it was vegetarian. No one noticed until dessert, and one friend actually seemed annoyed he'd enjoyed it so much without meat. The custard gets these little golden spots on top that crack when you cut into them, and the pastry stays crisp underneath if you don't overthink it.

Ingredients

• Puff pastry: I always keep a sheet in the freezer because it turns anything into an occasion, just thaw it in the fridge overnight or leave it out for 20 minutes.
• Olive oil and butter: Using both gives you the flavor of butter without it burning when you cook the onions down.
• Mixed mushrooms: Shiitake add a smoky depth, but honestly I've used all button mushrooms when that's what I had and no one complained.
• Cooked chestnuts: The vacuum-packed ones from the store work great, don't bother roasting fresh unless you have time to kill.
• Thyme and rosemary: Fresh herbs make the kitchen smell like you know what you're doing, dried works fine but use half as much.
• Gruyère cheese: It melts into the custard and adds a nutty, slightly sweet flavor that's hard to replace, but Emmental or even sharp cheddar will do.
• Heavy cream and eggs: This is what holds everything together and puffs up just enough to feel indulgent.
• Nutmeg: Just a pinch, it's subtle but you'd miss it if it wasn't there.

Instructions

Prep the pastry:

Roll the puff pastry into your tart pan, trim off the overhang, and poke holes in the bottom with a fork so it doesn't puff up like a balloon. Stick it in the fridge for 10 minutes while the oven heats up.

Blind bake:

Line the chilled pastry with parchment, fill it with baking beans or dried rice, and bake for 12 minutes. Pull out the beans and paper, then bake another 5 minutes until it's just turning golden.

Cook the aromatics:

Heat olive oil and butter in a big skillet over medium heat, toss in the chopped onion, and let it soften for about 3 minutes. Add the garlic and stir for a minute until it smells toasty.

Sauté the mushrooms:

Add all the sliced mushrooms and let them cook down for 8 to 10 minutes, stirring now and then. They'll release liquid, then reabsorb it and start to brown.

Add chestnuts and herbs:

Stir in the chopped chestnuts, thyme, rosemary, salt, and pepper, cooking for another 2 minutes. Take the pan off the heat and let it cool a bit while you make the custard.

Mix the custard:

Whisk together the eggs, cream, grated cheese, nutmeg, and a little salt and pepper in a bowl until smooth.

Assemble the tart:

Spread the mushroom mixture evenly over the pre-baked shell, then pour the custard over top. It should just cover the filling without spilling over.

Bake until set:

Slide the tart into the oven and bake for 25 to 30 minutes. It's done when the custard is puffed, golden, and doesn't jiggle much when you shake the pan.

Cool and serve:

Let it sit for 5 to 10 minutes before slicing. It's good warm, but I actually like it best at room temperature when the flavors settle in.

Save

The first time I served this, someone asked if I'd trained in France. I hadn't, but I didn't correct them right away. It's one of those dishes that makes you look more skilled than the effort suggests, which is exactly the kind of recipe I want in my back pocket.

Make It Your Own

I've stirred in sautéed leeks when I had them, and once I added a handful of wilted spinach because it was about to go bad. A friend swapped the Gruyère for crumbled goat cheese and it came out tangy and creamy in a completely different way. If you like a little heat, a pinch of red pepper flakes in the mushroom mixture works surprisingly well.

Serving and Storing

I usually serve this with a simple arugula salad dressed in lemon and olive oil, something peppery to cut the richness. It's great warm from the oven, but I've also packed cold slices for lunch and eaten them straight from the container. Covered in the fridge, it keeps for three days, and you can reheat slices gently in the oven or just eat them as is.

What to Pair It With

A crisp white wine like Chardonnay or a dry Riesling is ideal, something with enough body to stand up to the cheese and mushrooms. If you're not drinking wine, sparkling water with a squeeze of lemon feels just right. I've served this as a main with roasted vegetables on the side, and also cut it into small squares for a party where it disappeared faster than I expected.

• Try it with a bitter green salad to balance the custard.
• Roasted cherry tomatoes on the side add a pop of acid.
• Leftover tart makes an excellent breakfast with hot sauce.

Save

This tart has become one of those recipes I don't really think about anymore, I just make it when the occasion calls for something that feels both comforting and a little elevated. It's reliable, and that's worth more than fancy.

Recipe FAQs

→ What mushrooms work best for this tart?

A mix of cremini, shiitake, and button mushrooms creates a balanced earthy flavor and texture ideal for the filling.

→ How do I prevent a soggy tart crust?

Blind baking the pastry before adding the filling helps keep the crust crisp and golden.

→ Can I substitute the cheese?

Gruyère adds a nutty richness, but goat cheese offers a tangy alternative for different flavor notes.

→ Is it better served warm or at room temperature?

This tart is delicious both warm and at room temperature, allowing flavors to fully develop.

→ What herbs complement the tart?

Fresh thyme and rosemary provide aromatic depth, enhancing the earthiness of mushrooms and chestnuts.

→ Can I add vegetables like spinach?

Yes, adding sautéed spinach or leeks can introduce extra flavor and texture to the filling.