Recipe for Swedish Mushroom Tart from Mazola

Elevate your next meal with this savoury Swedish Mushroom Tart from Mazola, a delightful blend of rich, earthy mushrooms and creamy cheeses nestled in a perfectly crisp pastry crust. This elegant tart features a medley of cremini, shiitake, and oyster mushrooms, all enveloped in a luscious egg and cream filling, making it an impressive dish for any occasion. Whether served warm or cold, it pairs beautifully with a fresh green salad for a complete and satisfying meal.

Swedish Mushroom Tart

Serving Size: 1 Tart – 8 Servings
Total Time: 1 hour 40 minutes

Ingredients:

For Tart Crust:

• 1-3/4 cups (425 mL) all-purpose flour
• 1/2 tsp (2 mL) salt
• 1/4 (60 mL) cup Mazola Vegetable Oil
• 1/2 cup (125 mL) cold water

For Filling:

• 1/4 cup (60 mL) cup Mazola Canola Oil
• 1/4 lb (125 g) cremini mushrooms, sliced
• 1/4 lb (125 g) shiitake mushrooms, sliced
• 1/4 lb (125 g) oyster mushrooms, separated
• 1-1/2 tsp (7 mL) salt, divided
• 1/2 tsp (2 mL) pepper, divided
• 3 shallots, thinly sliced
• 3 cloves garlic, minced
• 2 eggs
• 1 egg yolk
• 3/4 cup (175 mL) 35% whipping cream
• 1/2 cup (125 mL) shredded Gruyère cheese
• 1/2 cup (125 mL) grated Parmesan cheese
• 2 tbsp (30 mL) finely chopped fresh parsley
• 4 tsp (20 mL) finely chopped fresh dill

Directions:

For Tart Crust:

1. In bowl, whisk together flour and salt.
2. Drizzle oil over top; mix with fingertips until combined.
3. Stir in water; knead until dough comes together to form a ball.
4. On lightly floured work surface, roll out dough into 12-inch (30 cm) round.
5. Carefully transfer dough to 10-inch (25 cm) round tart pan with removable bottom.
6. Trim off excess dough.
7. Wrap in plastic wrap and refrigerate for 25 to 30 minutes or until pastry is chilled.
8. Preheat oven to 350˚F (180˚C). Using fork, prick bottom of pie shell all over.
9. Bake crust for 18 to 20 minutes or until golden brown and crisp. Let cool completely.

For Filling:

1. Meanwhile heat oil in large skillet set over high heat.
2. Cook cremini, shiitake, oyster mushrooms, 1 tsp salt and 1/4 tsp pepper for 5 to 8 minutes or until softened and slightly browned.
3. Stir in shallots and garlic. Cook for 2 to 3 minutes or until mushrooms, shallots and garlic are tender and juices have evaporated. Let cool completely.
4. Meanwhile, whisk together eggs, egg yolk, cream, Gruyère and Parmesan cheese, parsley, dill, and remaining salt and pepper.
5. Scatter mushrooms over crust; pour in egg mixture.
6. Bake for 20 to 30 minutes or until filling is set.
7. Let stand for 15 minutes.
8. Serve warm or cold.

Tip: Serve with a simple green salad dressed lightly with a drizzle of olive oil, a squeeze of lemon juice and seasoned with salt.