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Ham & Mushroom Tart with Rosemary & Gruyere

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My youngest sister is a really fantastic cook. She’s a total cake boss and makes other delicious things, like baked yams with piles of butter and brown sugar, roast hams with wedges of Bosc pear, and this mushroom tart, which made an appearance at the last few family dinners and was so good I would have gladly forsaken the turkey (and the stuffing, and the mashed potatoes) for it. It’s a rich, dense, cheesy-creamy-buttery tart – the sort every 80’s quiche aspires to be.

mushroom tart Collage
mushroom tart Collage 2

If I called this a ham quiche, it wouldn’t do it justice. It deserves more words. It’s no quiche Lorraine. (Not that there’s anything wrong with that.)

My sisters’ are long and elegant, baked in rectangular tart tins with removable bottoms and cut crosswise into slices. Mine is round because much rummaging around in the basement resulted in the discovery of many spiders and one Santa suit but zero tart pans of the rectangular variety. I used mine as a vehicle for leftover ham bits – and I figured if two thirds of a cup of grated Gruyère is good, a full cup is better, and a cup and a half even trumps that. If Gruyère isn’t your favourite, I imagine aged Gouda or white cheddar would be equally fab.

ham & mushroom tart 5

I used rosemary because that’s what was here, and fresh crimini mushrooms (they look like brown button mushrooms) rather than reconstitute the dried kind, which was called for in the original recipe, but I’ve never been much fond of doing, with all the rubberiness and the gritty-bottomed leftover mushroom water. Really, you could sauté any number of ingredients (spinach! kale! onions! peppers!) and spread them out over the bottom of this buttery crust, pour the rich egg custard overtop and bake it, scattered with more cheese. But this – it’s like rich mushroom soup pie. In a very good way.

ham & mushroom tart 2

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ham-mushroom-tart-1

Ham & Mushroom Tart with Rosemary & Gruyere

Recipe link

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April 22, 2014

Inspired by Bon Appétit, May 1994

  • Makes: Serves 12.

Ingredients

Crust

1 1/4 cups all purpose flour

1/4 tsp salt

1/2 cup chilled butter, cut into pieces

1/4 cup cold water

Filling

2 Tbsp. olive oil

2-4 Tbsp. butter

1 small onion, finely chopped

1/2 lb cremini, brown or button mushrooms, thinly sliced

1 Tbsp. chopped fresh rosemary and/or thyme

salt and freshly ground black pepper

2 Tbsp. Cognac, sherry or brandy (optional)

1/2 cup finely diced ham

1 cup grated Gruyère, aged Gouda or white cheddar

3/4 cup heavy (whipping) cream

2 large egg yolks

1 large egg

Directions

1To make the crust, in a bowl (or the bowl of a food processor) combine the flour and salt, then pulse or blend in the butter until almost combined - the mixture should resemble coarse meal. Add the water and stir until the dough comes together. Let it sit on the countertop for 20 minutes to rest - or stick it in the fridge if it's warm.

2On a lightly floured surface, roll the dough out to a 10-12-inch circle - just bigger than a 9 or 10 inch tart pan with a removable bottom. Fit it into the pan and fold the edges over inward, making a double-thick crust; trim to about 1/8-inch above the edge of the pan. (I used a larger pan and so didn't do this - just trimmed it to within 1/8 inch without folding it over.) Preheat oven to 375°F and chill the crust for 20-30 minutes.

3To make the filling, heat the oil and butter in a heavy skillet set over medium-high heat. Saute the onion and mushrooms until soft; add the rosemary, season with salt and pepper and continue cooking until all the liquid has cooked off and the mushrooms are starting to turn golden. If you like, add a shot of Cognac, sherry or brandy and cook until it evaporates. Stir in the ham.

4Line the crust with foil and fill with dried beans or pie weights; bake until golden, about 15 minutes. Sprinkle half the cheese over the bottom of the crust. Cover with the mushroom mixture. Whisk together the cream, yolks and egg - add a few extra snippets of thyme if you like - and pour the custard over the mushrooms. Scatter with the remaining cheese.

5Bake for 30 minutes, until set and golden. Serve warm, at room temperature, or cold.

Makes: Serves 12.
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14 comments on “Ham & Mushroom Tart with Rosemary & Gruyere

  1. Alicen
    April 22, 2014 at 6:43 am

    That looks AMAZING!!
    I haven’t made a quiche/fritatta/egg anything in a while. I should get back on this.
    Thanks for the idea!

  2. Julie
    April 22, 2014 at 10:53 am

    It is so amazing.. I managed to sneak a wedge back home (from CBC) this morning and I’m trying not to eat it all!

  3. Laurie from Richmond
    April 22, 2014 at 12:41 pm

    That looks absolutely amazing. I have to make it
    :)

  4. La Cuisine Helene
    April 22, 2014 at 2:24 pm

    This is my kind of tart. So nice that you have a sister that is genius in the kitchen.

  5. Sue.D
    April 22, 2014 at 5:31 pm

    Mushroom soup pie!?!?

    It only sounds like the best thing EVER!! Thanks for bringing this into being. The world is now a better place.

  6. Jules @ WolfItDown
    April 23, 2014 at 2:08 am

    I love, love, love the looks of this tart! Absolutely wonderful – you’d have no idea there wasn’t any meat in it! Mmmm ^ ^

  7. Jules @ WolfItDown
    April 23, 2014 at 2:10 am

    Just realised that there is supposed to be ham in it, my bad! I don’t think opting out on it would be an issue though. It was when I skimmed through the ingredient list that I failed to spot the ham!

  8. Brenda
    April 23, 2014 at 7:45 am

    After I got over the shock of how good this sounded I noticed there was no ham in the ingredient list and figured it would be just as good without…if added would about 1 cup be about the right amount?

  9. Korena
    April 23, 2014 at 8:18 am

    That sound delicious! I love a good quiche – definitely bookmarking this recipe.

  10. Julie
    April 23, 2014 at 10:34 am

    HA! Thanks Brenda.. you’re right.. will add it! More like 1/2 cup, finely chopped!

  11. Jan @ Family Bites
    April 24, 2014 at 7:28 am

    Your sister needs to teach me how to make these fabulous cakes! And the tart? I’m adding it to my menu this weekend – yum.

  12. Rose
    April 25, 2014 at 6:19 pm

    Hi Julie

    Had all the ingredients and this tart is in the oven right now!! Yeah!! I bet it’s delicious…..

  13. Maria
    October 8, 2016 at 11:25 am

    Instead of making the crust could I use a pre-made crust? Thanks!

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