This wild mushroom tart, inspired by the legendary magician, Merlin, is earthy, fragrant and full of rich flavours from the foraged bounty of the forest!
A Journey Through Arthurian Legend
From the golden halls of Camelot, where courtly grace and chivalry reign, to the mist-veiled shores of Avalon, where magic lingers in the trees — this is a feast told in two parts.
We begin where stories often do: with kings and queens, knights and the noble heart of the realm. We will sample the delicate beauty of Guinevere’s table, the strength of Lancelot’s knightly fare, the warmth of Igraine’s hearth, and the legacy of King Arthur himself.
Then we journey onward — into the wild and the mystical. To Merlin the wanderer, Morgan le Fay, the Lady of the Lake… and finally to Avalon, the isle of healing and immortality.
Let this be your invitation — to dine in Camelot, and awaken in Avalon.
A Feast in Avalon: Merlin
The enigmatic wizard of Arthurian legend, Merlin, plays a pivotal role in the lives of all who reside in Camelot. Part druid and part wanderer, Merlin is a constant figure in the life of King Arthur, guiding him from birth to kingship. He is a figure wholly bound to the wildness of the old ways and a guardian of ancient knowledge. It is impossible to look at the life of King Arthur and not see the touch of Merlin weaving throughout it, a hand of destiny who shapes the rise and fall of Camelot.
While our Arthurian legend feast began in Camelot, Merlin now guides us through the wilds to Avalon, the mystical Isle where we will finish our enchanted feast.
Wild mushrooms gathered from the forests and glens are perfect for this dish inspired by the wandering mage. This earthy and rustic tart is made with a blend of foraged wild mushrooms and freshly gathered herbs, while a buttery herbed crust holds the rich and cheesy mushroom filling.
Ingredients
Mushrooms: I like using a blend of wild mushrooms for this dish. In this recipe I used two types of oyster, chestnut, and lion’s mane mushrooms, all sourced from a local mushroom farm – Myca farms. If you would rather not use wild mushrooms, or are unable to source any, substitute with cremini mushrooms instead.
Herbs: A blend of fresh herbs are added to the buttery pastry shell. While fresh herbs are preferred, you can substitute with dried instead. Substitute 1 tsp dried for each tablespoon of fresh herbs.
Cheese: This tart filling uses two kinds of cheese – mozzarella and parmesan. Mozzarella melts beautifully into the filling while the parmesan adds a sharp, salty flavour. You can substitute with your favourite cheese instead.
How to Make Wild Mushroom Tart
Make the herbed pastry
In the bowl of a food processor, combine the flour, salt, and pepper. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Add the chopped rosemary and thyme.
Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough, it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Shape into a flat disc and cover with plastic wrap. Chill for at least 1 hour.
Preheat the oven to 400°F. Lightly grease a 10″ tart pan with removable bottom. Roll the dough out on a lightly floured surface into a circle about 1 inch wider than the tart pan on all sides. Transfer the dough to the tart pan and press into the sides. Trim the edges. Line the tart dough with foil and fill with pie weights or dried beans. Place the tart pan on a baking sheet. Bake for 15 minutes then remove the foil and pie weights.
Make the filling
Meanwhile, heat 2 tablespoons of olive oil in a wide skillet over medium high heat. Add the mushrooms and sauté until the mushrooms are tender and beginning to brown. If using more than one kind of wild mushroom, they can be sautéed separately in batches, using olive oil as needed. Transfer the mushrooms to a separate bowl and set aside.
In the same skillet over medium heat, add another tablespoon of olive oil. Add the diced shallots and sauté for 3 to 4 minutes until they are softened and beginning to brown. Add the minced garlic and chopped thyme, and sauté for another minute until fragrant. Transfer the shallots a separate dish and set aside to cool.
In a mixing bowl whisk together the eggs and heavy cream. Add 1 tsp kosher salt and 1/4 tsp pepper along with the sautéed shallots. Stir in the shredded cheeses. Add the cooled mushrooms and stir together. Pour the mushroom filling into the par-baked tart shell and spread evenly.
Bake the tart
Bake the tart for 40 to 45 minutes until the filling is set and the pastry is browned. Let the tart cool for a few minutes before lifting out of the tart pan and cutting into slices. Garnish with micro greens and enjoy!
