Baking · Savory baking
Mushroom & Thyme Cream Tart
A nutty almond shell with browned mushrooms, thyme and a gentle cream custard.
- Prep
- 25 min
- Cook & rest
- 50 min
- Total
- 75 min
- Servings
- 6
- Method
- Oven
MAKE IT YOUR PORTION
How many are you cooking for?
Choose your servings. Ingredient amounts and printouts update together.
Original recipe: 6 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
For part of a raw egg, beat it first, then weigh the amount you need.
FOR 6 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Almondsfinely ground180 g
- Butterdivided55 g
- Eggbeaten, divided200 g
- White mushroomsthinly sliced500 g
- Heavy creamFluid, heavy whipping140 g
- Onionfinely chopped60 g
- Parmesangrated45 g
- ThymeDried3 g
- Garlicminced8 g
- SaltTable salt3 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 350°F (175°C). Melt 45 g butter, then mix with the almond meal, 50 g beaten egg and one-third of the salt. Press into a lined 23 cm tart tin, prick the base and bake for 12 minutes.
- Melt the remaining butter in a skillet. Cook the onion and mushrooms for 10–12 minutes, until well browned and their liquid has evaporated. Add the garlic and thyme for the final minute.
- Whisk the remaining egg with the cream, Parmesan, pepper and remaining salt. Spread the mushrooms in the part-baked shell.
- Pour over the custard and bake for 28–35 minutes until just set and 160°F (71°C) in the middle. Shield the pastry edges if needed.
- Rest for 10 minutes before dividing into 6 servings.
Kitchen notes
- Choose a vegetarian-rennet hard cheese when serving vegetarians. Browning the mushrooms first keeps the pastry from becoming soggy.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 12.1 g
- Fiber
- 5 g
- Carbs − fiber
- 7.1 g
- Protein
- 16.8 g
- Fat
- 36.2 g
- Energy
- 422 kcal
Calculated from USDA ingredient records, divided into 6 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
SOMETHING ELSE TO MAKE
More from the baking collection.
Savory bakingAI-generated serving suggestion
Spinach & Feta Almond Muffins
Savory almond muffins with chopped spinach, feta and a soft yogurt crumb.
Savory bakingAI-generated serving suggestion
Beef & Cheddar Almond Pie
A single-crust almond pie filled with thick beef and mushroom sauce and a cheddar topping.
Savory bakingAI-generated serving suggestion
Chicken & Spinach Almond Tart
A savory tart with diced chicken, spinach and a cream-and-egg filling in an almond crust.
CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Mushroom & Thyme Cream Tart
For 6 servings
Vegetables
- GarlicRaw8 g
- OnionRaw60 g
- White mushroomsRaw500 g
Eggs & dairy
- EggRaw, whole, without shell200 g
- Heavy creamFluid, heavy whipping140 g
- ParmesanHard cheese45 g
Oils & fats
- ButterUnsalted55 g
Herbs & spices
- Black pepperDried, ground1 g
- SaltTable salt3 g
- ThymeDried3 g
Nuts & seeds
- AlmondsPlain180 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/mushroom-thyme-cream-tart/
Choose a valid number of servings before printing.