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Mushroom-Gruyere Tart

Recipe photo courtesy of Jonathan Lovekin

The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Source: Martha Bakes, Episode 804





Cook's Notes

You can use any mushroom you like, but a mix of varieties -- including oyster, shiitake, and hen of the woods -- is especially flavorful and eye-catching.

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How would you rate this recipe?
  • gonzagajoe97282
    29 NOV, 2017
    my crust came out black and smoking. the next day i tried it again, reducing the bake time to 20 minutes. then i added the filling and finished baking as directed. the crust turned out perfect. this is a hearty and delicious tart. mine was too spicy, but it may have been because the red pepper flakes i used were from the bottom of an almost-empty bottle.

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