Mushroom and Cheese Tart with Vodka Crust


Made this nifty tart over the weekend with morel mushrooms. Guess you can tell by the image that these are NOT morel mushrooms.

The Fam devoured the morel tart and demanded another. But with morels so crazy expensive, I opted for sliced crimini mushrooms instead.

Just as beautiful. Just as delicious. Oh, and it has a vodka crust… always a plus in my book.

Mushroom Tart with Vodka Crust

Mushroom and Cheese Tart with Vodka Crust

prep: 90 minutes (includes dough resting time)
cook: 1 hour

for the dough you’ll need…
1¼ cups flour
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into ½-inch slices
1/4 cup cold solid vegetable shortening, cut into 4 pieces
2 tablespoons vodka, cold
2 tablespoons cold water
for the filling you’ll need…
4 tablespoons butter, divided
8 cups fresh sliced mushrooms, divided
1 5.2 oz. Boursin Garlic and Fine Herbs Gournay cheese
1 tablespoon fresh thyme

let’s get to it…
for the dough…
Mix half the flour and salt in a food processor for 2-seconds. Add the butter and shortening and pulse about 10 to 15 times or until dough looks like cottage cheese and there is no loose flour; scrape bowl. Add remaining flour and pulse 5 or 6 times.
Remove dough from food processor and place in a medium bowl. Sprinkle vodka and water over dough and fold until dough sticks together and all liquid is absorbed. Flatten dough into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour. (You’ll still be able to see little pieces of butter in the dough).
Heat half of the butter in a large skillet on medium-high for 1 minute. Add the mushrooms in a single layer, with a little space in between. Do not stir.
Cook until bottoms are lightly browned, about 2 to 3 minutes. Turn the mushrooms with a spatula and cook 2 minute longer; remove from pan. Repeat with the remaining butter and mushrooms; set aside.
Move oven rack to the second lowest position. Preheat oven to 425°F.
Dust rolling pin and work surface with flour. Remove dough disk from refrigerator. Roll dough in a circle to a uniform thickness (about ⅛-to-¼-inch thick), about 1-inch larger than an upside down 10 or 12-inch tart pan. Place rolled-out dough into tart pan and press gently into form of plate. Use excess dough to mend any sports or holes in dough. Prick the bottom and sides of the dough so you can “blind bake” the crust.*
Bake for 15 minutes. Remove from oven and cool for 15 minutes.
Spread Boursin cheese onto bottom of slightly warm tart. Top with mushrooms and thyme. If crust appears to brown too quickly, cover with a piece of foil.
Bake for 20 minutes or until crust is golden brown.

*Blind baking, also called pre-baking, is baking a crust without the filling. You do this when the filling has a shorter bake time than the crust. Also helps the crust from becoming soggy. You can prick the bottom and sides of the crust so it keeps its shape during baking. A better idea is to line the unbaked pie crust with foil or parchment paper and fill with pie-weights. Dried beans or lentils work well, too.

I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: