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–+ servings
Mushroom Blue Cheese Tart Tarta sarata cu ciuperci si branza cu mucegai

Mushroom Blue Cheese Tart

A delicious, elegant mushroom blue cheese tart that's perfect for any season. A buttery homemade crust holds a creamy ricotta, button mushroom and blue cheese filling, baked until golden in about 70 minutes total.
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 8

Ingredients 

For the savory tart dough:

  • 180 g all-purpose flour
  • 80 g whole grain flour
  • 80 g butter
  • 80 ml ice cold water
  • ½ tsp salt

For the mushroom blue cheese tart:

  • 300 g brown button mushrooms
  • 150 g blue cheese
  • 500 g ricotta
  • 4 clove garlic
  • 3 eggs
  • 120 g whey protein powder if you don't want a high protein tart, you can replace it with flour
  • 2 tsp dry or fresh thyme
  • fresh dill a handful, 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 as soon as the dough comes together into a ball, turn off the food processor.
  • Move the tart dough onto a work surface lightly dusted with flour and knead it for about 1 minute, until smooth.
  • Wrap the dough in plastic wrap and chill it in the fridge for about 30-45 minutes before using.

For the mushroom blue cheese tart:

  • Add all the filling ingredients (except the dough and mushrooms) to a food processor. Blend until you get a smooth, creamy mixture.
  • Slice the button mushrooms. Add them to the mixture and fold them in with a spatula.
  • Roll the dough into a thin, 0.5cm layer.
  • Line a large tart pan (approx. 35cm diameter) with the dough. Press it in and gently lift it to cover the walls of the pan as well. If you're using store-bought dough, it usually comes with a baking sheet you can leave on. If you make your own dough from scratch, line the pan with a baking sheet first.
  • Pour in the filling and spread it evenly.
  • Decorate with a few more mushroom slices on top and a sprig of fresh thyme.
  • Bake the tart at 200C for 20 minutes, until set and golden.
  • Let it cool before serving.
  • Enjoy!

Notes

Bake at 200C for 20 minutes in an approx. 35cm tart pan. Roll the dough to a 0.5cm layer and chill it for 30-45 minutes before using. The protein powder is optional: swap it for the same amount of flour if you don't want a high-protein tart.