Wild mushroom tart from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 95) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Meags on May 01, 2021

    A very elegant dish that is fairly easy to put together! I used crimini and shiitake mushrooms. I had extra mascarpone to use up and used and Italian blend of cheeses instead of the provolone. Wonderful!

  • boberonicus on March 29, 2021

    My wife loved it, I thought it was an 3.5/5. stars. Made it in a 10" tart pan (recipe calls for 9") and no problem with fit. Increased filling by 50%. I'd suggest rotating halfway through bake. Shiitakes and portobellos held up nicely after baking. A little bummed that I couldn't taste the provolone but maybe it added something? Topped with extra parmesan before baking.

  • cucinahalcon on November 20, 2018

    Super tasty. The only weird thing was the cornmeal in the crust-- it gave it a strange crunch. I'd omit it next time.

  • NJChicaa on January 24, 2018

    Delicious. The dough for the crust kept falling apart so I had to patch pieces in the tart pan. You couldn't tell once it was filled though.

  • Rutabaga on November 05, 2017

    I made this using about a pound of white chanterelles and a half pound of porcini. This gave the tart a lovely mildly earthy flavor. The cornmeal tart shell was quite tasty, too. My older son loved the crust, but picked at the filling, eating only the porcini and the stems of the chanterelles; apparently he didn't like the frilly caps of the mushrooms. Both the tart shell and the filling can be made in advance and kept separate until you are ready to bake it.

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