Mushroom-Parmesan Tart Recipe (2024)

By Klancy Miller

Mushroom-Parmesan Tart Recipe (1)

Total Time
1½ hours, plus chilling
Read community notes

Cremini mushrooms and Parmesanstar in this hearty tart, a comforting winter brunch or lunch when paired with a vibrant salad. Make the crust from scratch, and you’ll have two tart shells for the work of one — one for now, and another for later. Chances are you’ll want to make this tart again and again: It’s a relatively easy, make-ahead crowd-pleaser. But if you don’t have time (or energy) to make the dough, a store-bought pie crust will serve you well.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:6 to 8 servings

    For the Dough

    • 2⅓cups/300 grams all-purpose flour, plus more for dusting
    • 1teaspoon kosher salt
    • ½teaspoon granulated sugar
    • 1cup/225 grams unsalted butter (2 sticks), cut into small pieces and chilled
    • ¼ to ¾cup ice water, as needed

    For the Filling

    • 2tablespoons extra-virgin olive oil
    • 1medium red onion, halved and thinly sliced
    • Kosher salt
    • pounds thinly sliced cremini mushrooms (about 8 cups)
    • 1tablespoon fresh thyme leaves (from 4 sprigs fresh thyme)
    • Black pepper
    • 2large eggs
    • cup heavy cream
    • 5ounces Parmesan, grated (about 1½ cups)

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

554 calories; 39 grams fat; 22 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 18 grams protein; 514 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.

Powered by

Mushroom-Parmesan Tart Recipe (2)


  1. Step


    Prepare the dough: In a large bowl, whisk together the flour, salt and sugar. Add the butter and rub it into the flour between your fingers until the butter is in pea-size pieces and the mixture resembles a sandy meal. Add the ice water into the flour mixture 1 tablespoon at a time, stirring with your hands or a fork as you go. Add water until the dough forms a cohesive shaggy mass and most of the flour at the bottom of the bowl has been incorporated. Knead the dough in the bowl a few times if necessary, just until it holds together.

  2. Step


    Divide the dough into 2 equal balls and flatten each into a 1-inch-thick disc. Wrap each in plastic, and transfer to the refrigerator to chill for at least 1 hour. (The dough may be stored in the refrigerator up to 3 days, or in the freezer for up to 1 month.)

  3. Prepare the filling: Heat 1 tablespoon olive oil in a large skillet over medium. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until the onion is translucent and slightly browned in spots, 5 to 7 minutes. Transfer to a large mixing bowl.

  4. Step


    Add the remaining 1 tablespoon olive oil to the skillet and heat over medium. Add the mushrooms and thyme, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid has evaporated, 8 to 12 minutes. Transfer to the large mixing bowl with the onion and let cool completely.

  5. Step


    Take one disc of dough from the refrigerator and roll it out on a floured work surface into an 11-inch circle. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter. Freeze the crust in the pan for 15 minutes or refrigerate for 1 hour. (If using a store-bought pie shell, pour the mushroom mixture into the crust and, using a spoon, spread it evenly.)

  6. Step


    Heat the oven to 375 degrees. In a small bowl, whisk together the eggs and cream; season with salt and pepper. Pour into the bowl with the mushroom mixture, add the cheese and stir until combined. Transfer the mixture into the prepared tart pan and spread it into an even layer using a rubber spatula.

  7. Step


    Bake tart for about 40 minutes, until the crust and filling are golden-brown. Let cool 10 minutes in the pan, then serve hot.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Dawning Hope

Recipe needs clarification for store-bought shell version. I’m not likely to use store-bought pie shell, but still, are you saying skip the eggs, cream and cheese in that version? And/ or when do those latter ingreds go into the shell? Or what really is the difference between the two versions (apart from the shell itself)?


Could this be made as a crustless 'quiche'?

PJ Walsh

Used pre-made pie crust. No salt as Parmesan certainly has enough. Added 2 pats of unsalted butter to saute mushrooms. Only had half and half for cream.Big hit!


Delicious! I made the crust, and was worried that the recipe didn't ask for a pre-bake, but it baked beautifully without it.


This is really good! French-tasting. Used a store-bought crust, and followed all the directions with no deviations. Pay attention to timing, since you need to bring onions/mushroom mixture to room temp before you mix in with cheese, eggs, and cream. Used fresh oregano. Onions have a bit of crunch, very appealing. Served with a dollop of sour cream and a green salad. Raves from the whole family (a rare occurrence).


Make or buy the pastry line the pan cover and refrigerate. Cook the onions and shrooms, refrigerate that. Add the egg part next day and bake


After visiting all local groceries in search of cremini mushrooms I came to learn that they are commonly called baby bellas. Wish I had known that at my first stop.


this is a spot-on recipe...couldn't find cremini in did a medley of sh*take, oyster among others...I added a couple of medium shallots, thinly sliced and and crushed garlic...I added, as I do always some powdered cayenne...if only to postpone dementia and prevent intestinal parasites...this recipe made some old folks groan with pleasure. This one provokes temptation to buy the real parma region old cheese.


This was absolutely amazing! The crust was spot on, and can't wait to use the other one that's awaiting us in the freezer. It took a bit less than 2 lbs. of mushrooms to make the 8 cups. Seemed like way too much at the store, but they cooked down to be the perfect amount. Used 1/2 & 1/2 instead of heavy cream because that's what we had. Added a couple of ounces of crisped bacon, and no additional salt. Used 5 oz gruyere, with a dusting of grated parmesan. So, cheated a bit, but loved it!


I am curious about making this with store bought puff pastry dough rather than a pre made pie shell. Thoughts? Most tart recipes have you pre bake the shell. But maybe Lauren answered that worked beautifully...?

Suzanne F

If you don't have a tart pan with a removable bottom, or yours is already in use for something else, you can fit the rolled-out crust into a 9-inch springform pan and press it up the sides a bit. You won't get the pretty fluting around the edge, but it will be easy to unclip and remove the sides after baking.


I have made this several times and it never disappoints. I replace 1/2 cup flour in the crust with 1/2 finely grated parmesan reggiano


Used a prepared whole wheat organic crust which paired well with the robust taste of the onions and cremini. I added some sauteed chopped asparagus (between the onions and cremini steps) to good effect. Admit I only added .22 lb of parm (just shy of 4oz) but it seemed like enough. The whole pie was really tasty. Thank you, will do this again for guests.


I am gluten intolerant, and just discovered that Trader Joe's has a gluten-free frozen crust, and it was delicious and perfect for this recipe. I let the crust thaw for a few minutes and filled it with the mushroom mixture. Baked as directed. This is a great recipe, lots of flavor.


Taste was very good but next time I will blind bake crust. I left tart in oven some extra time but bottom crust was not cooked.

Michelle Z.

Absolutely amazing. Make the crust it is worth it and rolls out beautifully. I have made this recipe a dozen times - it is always a sure hit. I put a little extra thyme usually.


This recipe is nothing short of divine. It's absolutely perfect exactly as written. I strongly recommend making your own crust if you can-it's easy to make in a food processor. I've never tasted a store bought crust that's as flaky and delicious as this one. I added some reconstituted dried mushrooms to the filling for a little extra mushroom depth but I'm sure it's still great without it.


I didn’t have a tart pan so I made a rustic galette on a cookie sheet. It looks delicious.


This is delicious. It's very much worth the effort to make the crust from scratch: it's flaky and buttery and crisp. The tart is lovely, but one note (it is a good note!). I would experiment with adding some pecans or walnuts or apples for bursts of flavour.


THIS IS SO DELICIOUS. I didn't deviate from the recipe at all and used mixed mushrooms and it was gobbled up in 30 mins. I am going to double the recipe and make this as a Thanksgiving side.


This was outstanding once I added enough salt (I finally just salted the top of the cooked item). It works as a crostada, too, on a parchment-lined sheet pan; just cut it up for hors d'oeuvres (it works fine at room temp). You can make more than one crostada from a single pie crust. It did NOT work with mini-phyllo shells instead of pie crust. There just wasn't enough flavor in them.


Read the notes from other contributors and decided to:1. Blind bake the tart shell for 10 min 2. Brush the baked shell with a teaspoon of Dijon mustard before the fillingMade two tarts at once by switching them in the owen.Husband ate entire pie by himself My friends had the other one for ladies lunch and loved it as much


Stole a trick from The River Café books, I make the pastry in a food processor, pulse flour & butter till gravelly, add water gradually, till it’s getting sticky, turn out, shape then chill. Instead of rolling it out (always a fail for me) I grate the pastry into the pie dish and press into shape.


For the Dough, better after a week on the freezer was better


I've made this one several times, and it's delicious. It was a big hit with the family, too. I use store bought crusts because I don't feel like making my own (you do you). I also add garlic and shallots to the onions. Also, I sub gruyere for half the parm. Perfection!

Pam Neuharth



Very easy and delicious. I did swap in shallots for the red onion and the suggestion of shredded potatoes for the crust. The theory that baking in glass takes longer was proven as fact; the glass does make it easier to tell if the potato crust is done, however. Unfortunately, so delicious that the three of us won’t get two dinners out of it.

So good! Will be a frequent menu item for us

This was delicious and so easy even though I hate slicing so many mushrooms. I usually struggle with making crusts, but this one turned out perfect! We even used the extra one (why is the recipe for 2?) for a quiche a few days later. We will be making this often.


This is a rich, hearty, delicious, and satisfying dish. I served it with a simple potato dish and a green salad. I will make again for my group of friends. I followed the recipe exactly. The crust was delicious and the tart was warming and comforting on a cold and stormy night.

Suzanne Wall

Does this reheat well? Looking for a make-ahead veggie Thanksgiving dish

Private notes are only visible to you.

Mushroom-Parmesan Tart Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Rob Wisoky

Last Updated:

Views: 6477

Rating: 4.8 / 5 (48 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Rob Wisoky

Birthday: 1994-09-30

Address: 5789 Michel Vista, West Domenic, OR 80464-9452

Phone: +97313824072371

Job: Education Orchestrator

Hobby: Lockpicking, Crocheting, Baton twirling, Video gaming, Jogging, Whittling, Model building

Introduction: My name is Rob Wisoky, I am a smiling, helpful, encouraging, zealous, energetic, faithful, fantastic person who loves writing and wants to share my knowledge and understanding with you.