Roasted Shallots, Mushroom, and Parmesan Tart


A quiche with mushrooms and cheese on top.

Roasted Shallots, Mushroom, and Parmesan Tart

Servings 6 Servings


  • Tart:
  • 1 (9-inch) unbaked pie crust, homemade (recipe below) or store-bought
  • 1 pound shallots
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons butter
  • pounds wild mushrooms
  • 4 large eggs, divided
  • 1 cup ricotta cheese
  • ¾ cup Parmesan cheese, divided
  • 2 tablespoons chives
  • 1 tablespoon olive oil
  • ¾ cup heavy cream
  • fresh thyme, for garnish
  • Homemade Crust: (Optional)
  • 2 cups unbleached all-purpose flour
  • ¼ teaspoon kosher salt
  • ¾ cup cold unsalted butter, cut into small cubes
  • 6-7 tablespoons ice water


  • Preheat the oven to 350° F.
  • Peel and remove the root ends from the shallots. Slice them in quarters and place them on a small sheet pan. Pour 2 tablespoons of olive oil, balsamic vinegar, salt, and ¼ teaspoon black pepper over the top. Roast until the onions are soft, about 45 minutes. Remove from the oven and set aside until ready to use.
  • In a large skillet over medium heat, melt the butter. Add the mushrooms and remaining ¼ teaspoon black pepper; sauté for 10 minutes until golden. Remove from the heat.
  • Mix 2 egg yolks (reserve the egg whites), ricotta, ½ cup Parmesan cheese, chives, and the remaining 1 tablespoon of olive oil. Remove the tart shell from the refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Add the roasted shallots and mushrooms on top. Sprinkle the remaining Parmesan evenly over the top of the shallot and mushroom filling.
  • In a small bowl, combine the reserved egg whites, 2 eggs, and the cream. Pour over the mushroom filling. Cover the tart with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes, until the top is bubbling and the crust is slightly brown.
  • Finish off with fresh thyme or micro herbs. Serve warm or at room temperature. Enjoy!
  • Homemade Pie Crust: Optional
  • Blend flour and salt in a food processor. Drop in butter and pulse until crumbly. Add the cold water to the dough and pulse until moist clumps or small balls form. Shape the dough into a ball and flatten it to a disk. Wrap in plastic, chill for 45 minutes.
  • Roll out dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter tart pan with a removable bottom. Trim the edges, leaving ½-inch overhang. Fold the overhang in, to form double-thick sides. Press tart edges to raise the dough about ⅛-inch above the pan. Pierce the crust with a fork and transfer it to the refrigerator to chill for 30 minutes.


Store-bought pie crust can be used instead of homemade crust.