Swiss Wild Mushroom Tart: A Gourmet Delight

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The Swiss wild mushroom tart is a culinary masterpiece that showcases the earthy, rich flavors of wild mushrooms combined with creamy cheese and a crisp, buttery tart crust. This dish, rooted in the culinary traditions of Switzerland, is a perfect example of how simple, high-quality ingredients can come together to create a gourmet delight. Whether served as an appetizer, a main course, or a sophisticated addition to a brunch spread, the Swiss wild mushroom tart is sure to impress. In this article, we will delve into the cultural significance of this dish, explore the key ingredients, and provide a detailed step-by-step recipe to help you recreate this Swiss delicacy at home.

Cultural Significance and Usage

In Swiss cuisine, wild mushrooms hold a special place, especially during the autumn season when foraging for mushrooms becomes a popular activity. The country’s diverse landscapes, from alpine forests to lush meadows, provide an abundance of wild mushrooms, including chanterelles, porcini, and morels. Swiss wild mushroom tart pays homage to these natural treasures and highlights the Swiss appreciation for locally sourced, seasonal ingredients. This tart is often enjoyed as a centerpiece during festive gatherings, family dinners, or elegant brunches, reflecting the Swiss love for hearty, flavorful, and beautifully presented dishes.

Key Ingredients for Swiss Wild Mushroom Tart

To make a delicious Swiss wild mushroom tart, gather the following ingredients:

For the Tart Crust:

  • All-Purpose Flour: 1 1/2 cups (190g)
  • Cold Unsalted Butter: 1/2 cup (115g), cut into small cubes
  • Salt: 1/2 teaspoon
  • Ice Water: 3-4 tablespoons

For the Filling:

  • Wild Mushrooms: 1 pound (450g), cleaned and sliced (a mix of chanterelles, porcini, and cremini works well)
  • Olive Oil: 2 tablespoons
  • Unsalted Butter: 2 tablespoons
  • Shallots: 2, finely chopped
  • Garlic: 2 cloves, minced
  • Fresh Thyme: 1 teaspoon, chopped
  • Heavy Cream: 1 cup (240ml)
  • Eggs: 2 large
  • Gruyère Cheese: 1 cup (100g), grated
  • Salt and Pepper: To taste
  • Fresh Parsley: For garnish, chopped

Recipe for Swiss Wild Mushroom Tart

Step 1: Prepare the Tart Crust

  1. Combine Dry Ingredients: In a large mixing bowl, combine the flour and salt.
  2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Be careful not to overmix.
  4. Form the Dough: Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Mushroom Filling

  1. Sauté Mushrooms: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced wild mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
  2. Add Aromatics: Add the chopped shallots and minced garlic to the skillet. Cook for another 3 minutes until the shallots are translucent and fragrant.
  3. Season: Stir in the fresh thyme, and season with salt and pepper to taste. Remove from heat and set aside to cool slightly.

Step 3: Assemble the Tart

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
  3. Blind Bake: Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Blind bake the crust for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5 minutes until lightly golden.
  4. Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs and heavy cream. Stir in the grated Gruyère cheese.
  5. Combine and Fill: Add the sautéed mushrooms to the egg mixture, stirring gently to combine. Pour the filling into the pre-baked tart crust.

Step 4: Bake the Tart

  1. Bake: Place the tart in the preheated oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
  2. Cool and Garnish: Allow the tart to cool slightly before garnishing with fresh chopped parsley.

Serving Suggestions

  • Accompaniment: Serve the Swiss wild mushroom tart with a simple green salad dressed with a light vinaigrette.
  • Wine Pairing: Pair the tart with a crisp white wine such as a Swiss Chasselas or a French Chardonnay.
  • Seasonal Variations: For a seasonal twist, incorporate other foraged ingredients such as wild herbs or greens.


Swiss wild mushroom tart is a celebration of Switzerland’s rich culinary heritage and the bounty of its natural landscapes. This tart, with its crisp crust, creamy filling, and the deep, earthy flavors of wild mushrooms, is a true gourmet delight. By following this recipe, you can bring a taste of Swiss tradition to your table, impressing your family and friends with a dish that is both sophisticated and comforting. Whether enjoyed as a main course or a special appetizer, Swiss wild mushroom tart is sure to become a favorite in your culinary repertoire.

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Written by Robert Zelesky

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