Mushroom and Thyme Tart

Name: Mushroom and Thyme Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 blind-baked 23cm shortcrust tart case; 600g mixed mushrooms, sliced; 3 eggs; 200ml double cream; 3 cloves garlic, minced; 1 tsp fresh thyme leaves; 60g butter; 80g parmesan, grated; 1 tbsp olive oil; 1 handful fresh parsley

A buttery shortcrust tart with a rich mushroom and cream filling, elegant and deeply earthy. Frying the mushrooms until every bit of moisture has evaporated stops the finished tart turning watery underneath.

Total time

50 min

Prep

20 min

Cook

30 min

Difficulty

medium

Cuisine

Vegetarian

vegetarian

Ingredients

1blind-baked 23cm shortcrust tart case

600gmixed mushrooms, sliced

3eggs

200mldouble cream

3 clovesgarlic, minced

1 tspfresh thyme leaves

60gbutter

80gparmesan, grated

1 tbspolive oil

1 handfulfresh parsley

Instructions

Fry mushrooms in butter over high heat until all moisture evaporates and they are golden.

Add garlic and thyme, cook 2 minutes.

Season generously and cool slightly.

Whisk eggs with cream and season.

Scatter mushrooms over blind-baked tart case.

Pour egg and cream mixture over mushrooms.

Scatter with parmesan.

Bake at 175C for 25 minutes until just set with a slight wobble.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

541

Protein

18.4g

Fat

49.4g

Carbs

8.6g

Fiber

1.8g

Sodium

385mg

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