Mushroom Blue Cheese Tart
This mushroom blue cheese tart layers earthy brown button mushrooms with sharp blue cheese and creamy ricotta in a homemade savory crust, then bakes at 200C for 20 minutes. The mushrooms turn mellow and almost sweet, the blue cheese keeps it bold, and eggs bind everything into a sliceable, protein-rich filling you can serve warm or cold.
My inspiration for this tart was a bunch of brown button mushrooms I had lying in my fridge. I was craving something with mushrooms but had no idea what, and because mushrooms turn kind of sweet once you cook them, I thought sharp blue cheese would be the perfect counterweight. I added ricotta as a neutral, creamy base (not sweet, not savory, but pretty delicious), eggs to bind the whole composition, and then fresh garlic, thyme, and dill because I could not help myself. You know how much I love garlic.
For the crust, I usually reach for frozen store-bought dough that works just great for a quick tart, but today I found the time and patience to make my own from scratch, and I am so happy with the results. It needs only one minute of kneading, and the ingredients are all so simple you almost certainly have them already: all-purpose flour, whole-grain flour, butter, water, and salt. Trust me, everyone can make this tart, whether you are a complete beginner or a professional chef.
This Recipe Works If You Need
- A make-ahead lunch you can slice cold and carry to work the next day
- An elegant party appetizer that holds its shape at room temperature
- A way to use up brown button mushrooms before they turn
- A higher-protein savory bake thanks to ricotta, eggs, and optional protein powder
- A summer-friendly meal you can serve cold so the kitchen stays cooler
Why You’ll Love This Recipe
- Big, balanced flavor — sweet cooked mushrooms, sharp blue cheese, and mellow ricotta hit savory, salty, and creamy all at once.
- One-minute dough — the homemade crust comes together in a food processor and needs barely any kneading.
- Serves warm or cold — it slices cleanly straight from the fridge, so it doubles as lunch and an appetizer.
- Protein-rich — ricotta and eggs do most of the work, and you can fold in protein powder for an extra boost.
- Flexible filling — it welcomes whatever fresh veg and herbs you have on hand.
- Beginner-friendly — the steps are simple enough for a first-time baker.
Ingredient Notes
Brown button mushrooms are the heart of this tart. I love them here because they turn mellow and almost sweet once cooked, which is exactly what the blue cheese plays against. When you buy them, look for firm, dry caps with no slimy patches and tightly closed gills underneath — open, darkened gills mean they are past their best. Do not rinse them under running water, because they soak it up like a sponge and weep in the oven; wipe them with a damp cloth instead and slice them just before adding to the filling.
Blue cheese brings the sharp, salty punch that keeps this tart from tasting flat. A creamy, mild blue melts into the filling more evenly, while a firmer aged one gives stronger pockets of flavor — pick based on how bold you want it. Because blue cheese is already salty, taste before you add extra salt to the filling.
Ricotta is my neutral, creamy base here — not sweet, not savory, but it carries everything beautifully. Look for a thick, fresh ricotta rather than a watery tub; if yours looks wet, let it drain in a sieve for a few minutes so the filling does not turn runny.
Eggs are what bind the whole composition so the tart sets into clean slices instead of crumbling. Three eggs is the sweet spot for this amount of filling — enough structure without making it rubbery.
Garlic, fresh thyme, and fresh dill are the aromatics that lift the whole thing. I use four garlic cloves because you know how much I love it, with thyme for that earthy, woodsy note that loves mushrooms and dill for a fresh, green lift. Fresh herbs are worth it here; if you only have dried thyme, use less, since it is more concentrated.
The dough is a mix of all-purpose and whole-grain flour, butter, ice-cold water, and salt. The whole-grain flour adds a nutty depth, and the ice-cold water is not optional — cold keeps the butter solid so the crust bakes up tender rather than greasy.
Protein powder is how I made this specific tart protein-rich — I folded in Pure Whey from Gym Beam. It is completely optional; if you do not need the extra protein, swap it for the same amount of flour and the tart works just as well.
Tips
- Keep the dough cold. Use ice-cold water and chill the wrapped dough for the full 30 to 45 minutes before rolling. Cold butter is what gives you a tender crust; if the dough warms up and turns sticky, pop it back in the fridge for a few minutes.
- Roll it thin and even. Aim for a 0.5cm layer so the base cooks through under all that moist filling. An uneven crust leaves you with thick, doughy patches.
- Slice the mushrooms thin. Thin, even slices cook through in the same time the filling sets, and a few extra on top with a sprig of thyme make the tart look as good as it tastes.
- Taste the filling before it goes in. Blue cheese is salty, so check the seasoning before adding more salt — you can always add, you cannot take it back.
- Let it cool before serving. A warm tart slices messily because the filling is still loose. Give it time to set and you get clean, neat slices — it is also lovely fully cold.
Substitutions and Variations
- Skip the protein powder. Replace the protein powder with the same amount of flour for a classic, lower-protein tart.
- Add summer veg. If you ask me, zucchini would work wonderfully in this combination, and maybe some cherry tomatoes too.
- Use store-bought dough. Frozen store-bought tart dough works just great when you are short on time — it usually comes with a baking sheet you can leave on.
- Switch the herbs. No dill on hand? Lean into the thyme, or try parsley or chives for a different fresh note.
Storage and Make Ahead
This tart keeps beautifully in the fridge for up to 3 to 4 days in an airtight container, and it actually slices cleaner once fully chilled, which makes it my go-to for a quick lunch at work. I love serving a slice for lunch with a simple green salad on the side, dressed with a bit of olive oil and vinegar — it is filling, refreshing, and has everything I need in one plate.
You can make the dough ahead and keep it wrapped in the fridge until you are ready to roll it out, which splits the work over two days. Served cold straight from the fridge, it also makes a brilliant party appetizer that holds its shape on a platter. If you want more in this savory mood, browse my other savory tart recipes for the next bake.
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Mushroom Blue Cheese Tart
Ingredients
For the savory tart dough:
- 180 g 1 1/2 cups all-purpose flour
- 80 g ⅔ cup whole grain flour
- 80 g 1/3 cup butter
- 80 ml 1/3 cup ice cold water
- ½ tsp salt
For the mushroom blue cheese tart:
- 300 g 10.5 oz brown button mushrooms
- 150 g 5 oz blue cheese
- 500 g ricotta
- 4 garlic cloves
- 3 eggs
- 120 g 4 cups Pure Whey protein powder from Gym Beam – if you don’t want a high protein tart, you can replace it with flour
- 2 tsp dry or fresh thyme
- a handful of fresh dill chopped
- salt and pepper to taste
- salt and pepper to taste
Instructions
For the savory tart dough:
- Add all the savory tart dough ingredients, except for the ice cold water, to a food processor and process on medium speed.
- Gradually add the ice cold water, and when the dough has compacted, turn off the food processor.
- Move the tart dough on the work table which was previously lightly powdered with flour and knead it for about 1 minute, until smooth.
- Wrap the dough in plastic wrap and put it in the fridge for about 30-45 minutes before using.
For the mushroom blue cheese tart:
- Add all the ingredients (except the dough and mushrooms) to a food processor. Blend until you end up with a creamy mixture.
- Slice the button mushrooms. Add them to the composition and mix with a spatula.
- Roll the dough into a thin, 0.5cm layer.
- Put the dough in a big tart pan (approx. 35cm diameter). Press the dough and gently lift it to coat the walls of the pan as well. If you're using store-bought dough, it will come with a baking sheet included, which you can leave on. If you choose to make your own dough from scratch, make sure to add a baking sheet to the pan first.
- Pour in the filling.
- Decorate with a couple more mushroom slices on top and a sprig of fresh thyme.
- Bake the tart at 200C for 20 minutes.
- Let it cool before serving.
- Enjoy!
Frequently Asked Questions
Blue cheese pairs especially well with mushrooms, which turn mellow and almost sweet once cooked and balance the cheese’s sharp, salty bite. Creamy ricotta softens the intensity, while garlic, thyme, and dill round out the flavor. The result is bold but balanced rather than overpowering.
It is best not to rinse mushrooms under running water, because they soak it up like a sponge and release that liquid in the oven, making the filling watery. Wipe them with a damp cloth instead to remove any dirt, then slice them just before adding to the filling.
Yes. You can make the dough ahead and keep it wrapped in the fridge until you are ready to roll it out. The fully baked tart also keeps for 3 to 4 days in an airtight container and actually slices cleaner once chilled, so it works well for make-ahead lunches and parties.
Absolutely. This tart is delicious served cold straight from the fridge, which makes it perfect for a packed lunch or a party appetizer. Serving it cold also means you can bake it ahead and keep the kitchen cooler in summer.
This tart is already protein-rich thanks to ricotta and eggs, and you can boost it further by folding in protein powder, as in the recipe. If you prefer a classic tart, simply replace the protein powder with the same amount of flour and skip the extra protein.
Bake the assembled tart at 200C for about 20 minutes, until the filling is set and the crust is golden. Let it cool before serving so the filling firms up and you get clean, neat slices.
Such an amazing flavor combo, thank you for the recipe!!