Mushroom Parmesan Tart

Creamy, delicious, and so moreish, mushrooms are the star ingredient in this simple savoury tart. It is ideal for lunch or as a starter for a dinner party. With Parmigiano-Reggiano and mushrooms, it's a comfort meal guaranteed to please everybody. The pastry and filling can be prepared one day before. The good thing about this mushroom tart is that you can enjoy it hot right out of the oven, at room-temperature or cold from the fridge. I even reheated it in my airfryer for 5 minutes and it still tasted GREAT. Serve it with a bitter green salad if desired.

1x350 g Keto pastry crust or shortbread crust (Homemade or storebought)
400 g Button mushrooms, roughly chopped
1 Small onion, peeled and finely sliced
60 g Unsalted butter
2 Garlic cloves, peeled and finely chopped
200 g Heavy cream
1 tbsp Sage, finely chopped, plus extra to garnish
2 tbsp Cognac
3 Large egg yolks, beaten
40 g Parmigiano-Reggiano, finely grated, plus extra to garnish
Pink peppercorns to garnish, optional

Preheat the oven to 180C/350F. Line a 20-22cm / 7-8inch tart pan with the prepared pastry crust. Chill for 30 minutes.
Line the pastry case with crumpled baking paper and fill with pastry weights or some dried beans. Blind bake for 15 minutes, then take out the beans and paper and cook for another 5 minutes or until the pastry looks dry and golden. Set aside to cool and lower the oven to 160C/320F.
For the filling, roughly chop the mushrooms. Fry the sliced onion in the butter for 2 minutes in a large frying pan, then add the chopped mushrooms and garlic. Cook for 5 minutes until the mushrooms start to colour and the onions are tender.
Add the cream, chopped sage and Cognac. Simmer to reduce the liquid by about a third. Set aside to cool for 30 minutes. Add the egg yolks and grated Parmesan to the cooled mushroom mixture, mixing well.
Pour the filling into a blender, or use a stick blender, and whiz until smooth. Season to taste. Pour the mix into the pastry case and transfer carefully to the oven. Bake at 160C/320F for 30-35 minutes, or until the tart is set. Leave to cool.
Garnish the tart with extra grated Parmigiano-Reggiano, sage leaves and pink peppercorns. Slice and enjoy!

35 comments:

Tom 16/10/23 14:13: ...this looks delicious!
Federica Simoni 16/10/23 14:36: che meraviglia buonissima!
DEZMOND 16/10/23 15:21: Looks lovely! I would skip parmesan as it has a very unethical process of production. I made zuchinni and buckwheat pie today for lunch.
Anonymous 16/10/23 16:07: Yummy-Christine cmlk79.blogspot.com
Lola Martínez 16/10/23 16:31: Una tarta salada es siempre una debilidad para mi, las cocino a menudo con cantidad de ingredientes. Me encanta la tuya y no dudes que la prepararé.
foodtravelandwine 16/10/23 16:36: I can eat the whole tart by myself!!!!.....I love it!!......Abrazotes, Marcela
Anonymous 16/10/23 17:43: Judee from Gluten Free A-Z Blog: Such a delicious looking tart. Regarding your fat conversation on my blog- I get my fat from eating avocado, nuts, and seeds as opposed to the oil.
Bill 16/10/23 18:29: Sounds and looks delicious.
roentare 16/10/23 22:51: It would be so satisfying to eat this cake
Cooking Julia 16/10/23 23:14: Very nice tart with fall flavors!
COCINA Y REPOSTERÍA DE ANTAÑO 16/10/23 23:19: Exquisita tarta, Angie.Guardo tu receta. Besos 😘
Ben | Havocinthekitchen 16/10/23 23:19: Incredible! I love the combination of mushrooms and sage, and with the addition of cheese, this sounds like a great savoury tart!
Brian's Home Blog 17/10/23 00:57: Yum, that looks amazing!
Granny Sue 17/10/23 04:11: Sounds delicious, Angie, and not too difficult to make.
Citu 17/10/23 04:29: Gracias por la receta. Te mando un beso. https://enamoradadelasletras.blogspot.com/
Rainbow Evening 17/10/23 06:46: delicious.... love mushroom
Margaret D 17/10/23 08:03: Looks interesting.
Sherry's Pickings 17/10/23 10:02: this looks so festive Angie. I really love mushrooms and parmesan!
David M. Gascoigne, 17/10/23 12:00: If it has mushrooms and Parmesan count me in!
Javier 17/10/23 13:01: Tasty, delicious, colorful... This cake is very complete!
MELODY JACOB 17/10/23 13:53: This appears to be really tasty and delicious. It seems to be working.
You might be interested in reading my most recent piece, which can be found at the following link: https://www.melodyjacob.com/2023/10/the-blessing-in-emergency.html.
I sincerely appreciate it.
David 17/10/23 18:38: Angie, I can't stand mushrooms...gag me! However, my better half would probably love this creation. Take Care, Big Daddy Dave
Laura. M 17/10/23 20:13: Rica tarta nos dejas. Me gustan los champiñones. Gracias.
Un abrazo.
DeniseinVA 17/10/23 21:43: This looks delicious and beautiful at the same time Angie. I'm very curious about adding Cognac to the ingredients and look forward to trying that.
Daniela 17/10/23 22:00: Una torta molto gustosa! Mi piace tantissimo :)
Lowcarb team member 17/10/23 23:30: I hope you saved me a slice - this looks delicious :)

All the best Jan
Ron 18/10/23 10:54: This looks so wonderful and I'd take lots of Parmesan on mine...
thepaintedapron.com 18/10/23 15:04: This sounds wonderful Angie!
Whats Cookin Italian Style Cuisine 18/10/23 17:22: We are huge mushroom fans this is perfect for me and my hubby! thanks!
Anonymous 18/10/23 22:43: Angie, this sounds wonderful and I can't wait to make it. I've pinned on several of my Pinterest boards. Karen (Back Road Journal)
Raymund 18/10/23 23:56: This mushroom tart recipe sounds like a delightful, savory treat. Mushrooms, Parmigiano-Reggiano, and a buttery pastry crust? Count me in! The versatility of being able to enjoy it hot, at room temperature, or cold from the fridge makes it perfect for various occasions.
Pam 19/10/23 22:26: What a cool idea. I've never had a tart like this.
Roz | La Bella Vita Cucina 21/10/23 07:21: I would devour this entire savory tart! Perfetto for mushroom season, Angie!
tigerfish 23/10/23 03:21: I am imagining enjoying mushroom soup in pie-tart format :p
Cocoa and Lavender 23/10/23 12:28: A perfect Thanksgiving main course for our vegetarian friends! I bet they are so tired of eating mashed potatoes and peas, pretending that “it’s just fine.” Vegetarians deserve beautiful food like this on our special holiday!