Wild Mushroom Tort

Wild mushroom tart is the dish that makes autumn feel like a proper occasion. Three different mushrooms do the heavy work here. Porcini bring deep forest funk, shiitakes add meaty chew, and oyster mushrooms provide that delicate, almost seafood-like sweetness. Together they build a flavor you can’t get from any single variety.

Sauteing the mushrooms and shallots in butter first draws out their water, concentrates their flavor, and browns their edges. A splash of brandy deglazes the pan and loses the alcohol while keeping the warmth. Fresh herbs get a minute to bloom before everything hits the crust.

The custard is a classic: one whole egg, two yolks, and a third cup of cream. Yolks are load-bearing here. They give the tart its velvety, set-but-not-eggy texture. A straight custard of whole eggs alone would taste like a quiche, and this is richer than that.

Swiss cheese grated across the bottom of the shell first melts into a nutty foundation that holds the mushrooms in place and seeps flavor upward into every bite.

Bake 30 minutes or a little longer. The center should barely jiggle when the pan is nudged.

Chef Tips

• If using dried porcini, rehydrate in warm water for 20 minutes, then chop. Save the soaking liquid and reduce it into the mushroom pan for extra-deep flavor.
• Cook the mushrooms in batches if your pan is crowded. Crowded mushrooms steam instead of browning.
• Blind-bake the crust for 10 minutes before filling. Wet custard on raw dough equals soggy bottom.
• Let the tart rest 10 minutes before slicing. The custard needs to set so the slices hold clean edges.

Variations

• Swap Swiss for Gruyere for a sharper, nuttier finish.
• Add a teaspoon of fresh thyme leaves to the mushroom saute for classic French wild-mushroom character.
• Stir in 2 tablespoons of caramelized onions for extra sweetness and color contrast.