Savory Mushroom Chestnut Tart (Printer-friendly)

Flaky tart filled with mushrooms, chestnuts, herbs, and creamy cheese—perfect for elegant meals.

# What You Need:

→ Pastry

01 - 1 sheet ready-made puff pastry, thawed (approximately 8.8 oz)

→ Filling

02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced
07 - 6 oz cooked and peeled chestnuts, roughly chopped
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
09 - 1 teaspoon fresh rosemary, finely chopped
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper

→ Custard

12 - 3 large eggs
13 - ⅔ cup heavy cream
14 - 3.5 oz grated Gruyère or Emmental cheese
15 - ¼ teaspoon ground nutmeg
16 - Salt and pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F. Roll out the puff pastry to fit a 9-inch tart pan. Line the pan with pastry, trim edges, and prick the base with a fork. Chill for 10 minutes.
02 - Line the pastry with parchment paper and fill with baking beans. Bake for 12 minutes, then remove beans and parchment. Bake for 5 more minutes until lightly golden. Set aside.
03 - Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute.
04 - Add mushrooms and cook 8 to 10 minutes until tender and most liquid evaporates. Stir in chestnuts, thyme, rosemary, salt, and pepper. Cook for 2 more minutes. Remove from heat and cool slightly.
05 - In a bowl, whisk together eggs, heavy cream, grated cheese, nutmeg, salt, and pepper until combined.
06 - Evenly spread the mushroom and chestnut mixture over the pre-baked tart shell. Pour custard over filling. Bake for 25 to 30 minutes until set and golden brown.
07 - Allow tart to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The chestnuts add a sweet, unexpected richness that balances the earthy mushrooms perfectly.
  • It looks fancy enough for guests but comes together mostly while you're just standing at the stove.
  • Leftovers taste even better cold the next morning with coffee.
02 -
  • Don't skip pricking the pastry base or it will puff up under the filling and create an air pocket no one wants.
  • Let the mushroom mixture cool slightly before adding the custard or the eggs will start to cook on contact and turn grainy.
  • If the edges of the pastry start browning too fast, cover them loosely with foil halfway through baking.
03 -
  • Use a hot baking sheet under the tart pan for an extra crisp bottom crust.
  • If your chestnuts are too firm, chop them smaller so they blend into the filling instead of clunking around.
  • Taste the mushroom mixture before you assemble, it should be well seasoned on its own because the custard will dilute it slightly.

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