wild mushroom tartlets


i created these wild mushroom tartlets to be the perfect vegetarian dish to pair with cambria wines pinot noir. as the weather temperature rises & the days get longer it seems like the perfect pastry to enjoy sitting out back on the patio or front porch, sipping on a glass of red wine. cambria wines is a california based estate vineyard & winery located in santa maria. santa maria is a very agricultrually focused town where cambria honors the local farming traditions.

for this recipe i made the dough portion from scratch, but if pastry dough isn't your thing, feel free to use store bought tart shells! the filling is super simple to assemble & features farm fresh eggs, earthy wild mushrooms, smoked gouda cheese & fresh thyme. the bold flavours work together perfectly to compliment cambria wines pinot noir aroma. the pinot noir also features an earthy, robust & zesty character. we may usually think of red meat when it comes to red wine, but this hearty vegetarian dish will make you forget all about that steak! these wild mushroom tartlets can work both as appetizer or main course. the recipe is intended for six tartlets, but will also yield the perfect quantity for a single large tart. what a better weekend to whip up these tarts then easter weekend!


(makes six tartlets)

for the wild mushroom filling

  • 2 tablespoons butter
  • 4 shallots, minced
  • 2 cloves of garlic, minced
  • 1 tablespoon fresh thyme
  • 1 1/2 pounds assorted wild mushrooms, sliced (i used shiitaki & oyster)
  • sea salt & cracked black pepper, to taste
  • 3 eggs
  • 1/3 cup 10% cream
  • 1 cup smoked gouda, grated
  • 1 batch black pepper & thyme pastry dough (see recipe below)

for the black pepper & thyme pastry

  • 1 1/4 cups all purpose flour
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup ice water


for the wild mushroom filling

  • in a skillet over medium heat add the butter, shallots, garlic & thyme. cook until the shallots begin to turn translucent, about 5 minutes.
  • lower heat and add the sliced mushrooms. season with salt & pepper. cook until the mushrooms begin to break down, about 10 minutes.
  • let cool while you prepare the remaining ingredients.
  • in a mixing bowl whisk salt, pepper, eggs, cream & gouda until fluffy. fold in the cooled mushroom mixture.
  • divide evenly between six shelled tarlet pans.
  • bake at 350 degrees for 15-20 minutes.
  • serve warm with a glass of cambria pinot noir.

for the black pepper & thyme pastry

  • in a mixing bowl sift flour, thyme, black pepper & sea salt. add the cubed butter & cut in until a pea sized crumb mixture is formed.
  • add the ice water and mix until the pastry dough comes together. add more water if dough seems dry.
  • shape into a disk & wrap in cling wrap. let rest for 30 minutes in the fridge.
  • roll dough out to a 1/4 inch thickness and line your tartlet pans with the pastry dough.
  • let shells rest in the fridge or freezer while you prepare the filling.