Food & Cooking Recipes Breakfast & Brunch Recipes Mushroom-Gruyere Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 11, 2022 Print Rate It Share Share Tweet Pin Email Yield: Makes one 9 1/2-inch tart 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). Ingredients Crust ¾ cup whole-wheat flour ¾ cup unbleached all-purpose flour, plus more for dusting 1 teaspoon kosher salt ¼ cup tahini 3 tablespoons extra-virgin olive oil 3 to 4 tablespoons ice water Filling 2 tablespoon extra-virgin olive oil ½ cup finely chopped shallot 1 garlic clove, minced ¼ teaspoon red-pepper flakes, plus more for serving 1 pound wild mushrooms, stems trimmed and caps sliced ½ teaspoon kosher salt ¾ cup coarsely grated Gruyere 2 large eggs, lightly beaten ¼ cup finely chopped fresh flat-leaf parsley leaves, plus more for serving Directions Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack. Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly. In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.) Jonathan Lovekin 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. Rate it Print