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Roasting flowerlike clusters of maitake mushrooms (also known as hen of the woods) in a hot oven browns and crisps their frilly edges so they look especially artful on this savory tart. A creamy filling of goat cheese, crème fraîche, and lemon balances some of the mushroom's richness.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
2 hrs 15 mins




Instructions Checklist
  • For crust: Lightly coat a 9-inch square or round tart pan with removable bottom with nonstick cooking spray.

  • In a food processor pulse flour, 1/2 cup butter, and the salt until fine crumbs form. Add the water; pulse until crumbly pieces form and mixture holds together when pinched, scraping bowl as needed. Transfer dough to prepared tart pan. Press evenly over bottom and up sides. Cover; freeze 10 minutes or until firm.

  • Meanwhile, for filling: Preheat oven to 425°F. Line a shallow baking pan with foil. Break maitakes into smaller pieces. Place in prepared pan. Drizzle with oil; season generously with salt and black pepper. Dot tops with 3 Tbsp. butter. Roast 25 to 30 minutes or until crisp and tops are brown.

  • Lightly coat a piece of foil with nonstick cooking spray. Line tart shell with foil, coated side down. Fill with pie weights or dried beans. Place on a baking sheet. Bake 25 minutes in oven with maitakes. Remove weights and foil. (It's OK if crust cracks slightly.) Bake about 5 minutes more or until center is set. Let cool.

  • For filling: In a small bowl stir together goat cheese, crème fraiche, egg, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until nearly smooth. Spread goat cheese mixture evenly over bottom of crust. Arrange roasted mushrooms over filling. Bake 10 to 15 minutes or until filling edges are puffed and center is set. Let cool in pan on a wire rack 30 minutes. Remove sides of pan; transfer to a serving plate. Sprinkle with parsley and lemon zest. Makes 9 servings.


Crust can be prepared in advance, through step 3. Keep frozen until ready to use. Prepare filling as directed in step 7. Cover and chill until ready to use; up to 3 days.

Button Mushrooms:

In place of maitake mushrooms, you can substitute two 8-ounce packages fresh sliced button mushrooms.

Nutrition Facts

313 calories; fat 25g; cholesterol 74mg; saturated fat 13g; carbohydrates 17g; mono fat 9g; poly fat 2g; trans fatty acid 1g; insoluble fiber 2g; sugars 1g; protein 6g; vitamin a 939.9IU; vitamin c 5.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 3.7mg; vitamin b6 0.1mg; folate 48.2mcg; vitamin b12 0.1mcg; sodium 254mg; potassium 156mg; calcium 60.1mg; iron 1.5mg.