The first time I tried to make this tart was because I had forgotten that friends were coming over, and, like any reasonable person, my fridge was full of leftovers. A bit of bacon from leftover pizza, a can of mushrooms forgotten in the bottom drawer, and a couple of walnuts that no one had touched since Christmas. I didn’t feel like going to the store, but I swear I ended up with something that was eaten down to the last crumb. I remember that the first time I made the dough somewhat by eye; I didn’t measure too precisely, and, logically, it turned out too crumbly. Then I kept adjusting it each time because my soul won’t let me make the same thing twice. Now I make it almost monthly and never stick to the exact recipe; I change what I have at home, but the essentials remain: that tender crust and the rich filling of mushrooms with bacon and walnuts. I’ve noticed that every time I take it out of the oven, everyone stops talking, and there’s silence for about two minutes – a good sign, I say.
For those who want quick info: this tart takes about an hour and a half from start to finish, including chilling, preparing the filling, and baking. It yields 6-8 servings, depending on how hungry you are. Difficulty? I’d say medium. Meaning, if you’ve kneaded dough at least once and aren’t scared of chopping onions, you can easily make it.
Why do I come back to this tart so often? First of all, because it goes great with whatever I have in the fridge. If I have fresh mushrooms, perfect; if I have canned ones, that works too. I always have walnuts in the cupboard, which helps me get rid of them before they go bad. And what I love most is that it’s good both warm and cold, in the morning, at lunch, for dinner, or with a glass of wine while chatting in the evening. Plus, I don’t know how to put it, it’s “filling”: it satisfies you, but you don’t end up under the table.
Now, let me clearly lay out the steps, as they matter the most.
1. I always start with the dough because it needs to chill. I put 300g of flour in a bowl (I don’t sift it, I admit; if it’s not too old, the texture doesn’t suffer), add a pinch of salt, a large egg (cold is better, I don’t know why, but it makes the crust flakier), and about 100g of cold butter, cut into cubes. I’ve never bothered to wait for the butter to reach room temperature; it turns out better when it’s cold. I quickly knead with my fingers so it doesn’t warm up too much – you don’t want to melt the butter. In the end, it should look like crumbs, like wet bread crumbs. If it’s too dry, I add a tablespoon of very cold water, but don’t get too enthusiastic; you don’t want it to be sticky. I form it into a ball, put it in a bag or plastic wrap, and into the fridge for at least 30 minutes; sometimes I forget it for an hour, and that’s fine too.
2. While the dough is resting, I move on to the filling. Onion – a good, large onion, sliced as thinly as possible. I add oil to taste, about two tablespoons of olive oil, but sunflower oil works too if you’re not in the mood for high prices. I sauté the onion on low heat, not to burn it, just until it’s translucent, and in the meantime, I take care of the mushrooms. Here, it’s whatever you have: if they’re small, cut them into quarters; if they’re larger, slice them thinly so they don’t remain raw in the middle. About 300g, sometimes I add more; if you like mushrooms, don’t skimp. I add them over the onion, mix, and let them reduce their juice. Don’t make the mistake of leaving them piled up, as they’ll boil instead of frying. If they’re very watery, I turn up the heat at the end to evaporate some of the liquid.
3. When the juice is gone, I add diced bacon, about a palmful of pieces. I never use thinly sliced bacon; I like to feel the texture. If the bacon is very salty, I don’t add salt to the mushrooms, as it balances out at the end. I keep an eye on the pan for another 5 minutes, letting it brown slightly and not stick.
4. I season with salt, freshly ground pepper (don’t skimp on the pepper; it adds great flavor), and basil, either fresh or dried – if I don’t have it, I skip it; I’m not dying for it. Sometimes I also add a pinch of thyme, but not every time.
5. I take the dough out of the fridge and roll it out directly on baking paper because I don’t want to wash too many dishes. I roll it to about 0.5 cm thick and place it, with the paper, into a round tart pan, about 24 cm in diameter. If you don’t have a special pan, a small pot works too, as long as the edges are a bit higher. I shape the edges with my fingers; I don’t care if they’re not perfect.
6. I pour the mushroom and bacon filling over the raw dough. Now it’s time for the walnuts. I add about 50g, but they should be coarsely chopped, not finely ground like for cake. You should be able to feel them when you bite into them. I sprinkle them all over and gently push them into the mixture with a spoon.
7. On top, I grate cheese – just enough to cover; I don’t make a thick layer. If I have Parmesan, I add a couple of fingers’ worth on top, grated as finely as I can. Don’t put too much; it will weigh down the tart and make it heavy, and I want to taste the mushrooms, not drown everything in cheese.
8. I put the tart in a preheated oven at about 180°C for about 40-45 minutes. I don’t open the oven door to check on it constantly; nothing bad will happen. I check around 35-40 minutes to see if it’s browned on top and if the edges of the dough are cooked.
9. When I take it out, I let it sit in the pan for 10 minutes so I don’t mess it up while cutting. It comes out easily with the baking paper; you don’t need any magic spatula.
That’s it. At the table, I portion it out, serve it with cold sour cream on the side, and it’s a hit. It works without it too, but the flavors come together differently this way.
Tips and substitutions? Oh, yes! If you don’t have bacon, you can use ham, or even a bit of dried salami works surprisingly well. I’ve also tried it with quickly sautéed chicken breast – it’s not the same, but it’s not bad either. For cheese, any hard cheese works; sometimes I even use mozzarella, and the filling turns out creamier. If you don’t have Parmesan, don’t stress; no one will cry over it. Instead of walnuts, I once used hazelnuts, and honestly, no one noticed the difference. If you want a complete menu with this tart, I recommend something green on the side: a salad with bitter leaves or even pickled cucumbers. If you want to serve it at a festive meal, it pairs perfectly after a creamy soup, like pumpkin or potato with leeks. In short, don’t stress over details if you don’t have exactly what’s listed above – improvise, and it will turn out fine. For drinks, I prefer a dry white wine – red works too, but it shouldn’t be too tannic. It goes wonderfully with craft beer with caramel notes.
I’ve made variations like this: with spinach and mushrooms instead of bacon (even a vegetarian version is fine), with goat cheese instead of hard cheese, or with diced zucchini sautéed instead of bacon. Oh, and once I added some corn kernels just for fun, but I wouldn’t recommend it; it doesn’t pair well with the nutty flavor. You can also try using store-bought puff pastry if you’re in a hurry, but I think it lacks the same charm.
What does it pair best with? I see it alongside a simple salad with a bit of oil and balsamic vinegar, or with crunchy pickles, especially when it’s cold outside. It’s also great for a picnic, well-wrapped, as it cuts nicely and doesn’t leak. It’s good with fried eggs for breakfast or packed for work with a yogurt. I have a friend who eats it with ketchup, but I haven’t gone that far.
Questions people have asked me (or even I have asked myself at the beginning):
1. If I don’t have butter, can I use margarine or something else?
Theoretically yes, but practically it turns out much better with butter. With margarine, the texture changes; it turns out harder and blander in taste. If you really don’t have anything else, you can use it, but I personally prefer to wait until I get butter.
2. What type of mushrooms works best?
I use whatever I find: white or brown champignon mushrooms are the most accessible. It also works with oyster mushrooms; they have an interesting texture. Even canned mushrooms are okay if you’re in a pinch, but make sure to drain them very, very well, or you’ll ruin the dough.
3. Does this tart last overnight?
It lasts, and how! I keep it in the fridge, covered with foil or in a container. It might get a bit firmer, but if you heat it in the oven (not the microwave, as it gets rubbery), it comes back to life.
4. Can I make the dough in advance?
Yes, you can keep it in the fridge for 24 hours. It’s even better if it has time to rest. You can even freeze it; just take it out the night before and let it thaw in the fridge.
5. Can it be made without meat?
Absolutely, and it works with other vegetables too: zucchini, roasted peppers, spinach, or even lightly blanched broccoli.
Approximate nutritional values for a slice: about 300 kcal (if you divide it into 8), with 15g of fat, 20g of carbohydrates, and 13g of protein. Due to the bacon and cheeses, the fat content is above average, but so is the satiety – you don’t need to eat an entire tray. The mushrooms provide fiber and minerals, and the walnuts add some healthy fats. I’m not saying it’s “diet food,” but it’s not a calorie bomb if you don’t serve it with a bucket of sour cream. It’s perfect for lunch, especially if you don’t feel like cooking the next day.
How to store and reheat: if there’s anything left, I always put it in a container in the fridge. It lasts 2-3 days without problems. It’s best reheated in the oven (170°C, 10 minutes, directly on the grill or in a pan with paper) to regain its crust. Only use the microwave if you’re really in a hurry, but it will soften and lose its charm. I’ve never tried freezing it, but I don’t think it retains its texture, especially the crust.
Ingredients (with their roles, briefly):
flour (makes the crust, holds everything together)
butter (adds flakiness and rich flavor to the dough)
egg (binds the dough, adds color)
salt (enhances the flavor of the crust)
onion (adds sweetness and aroma to the filling)
oil (for sautéing the vegetables, prevents burning)
mushrooms (the main filling, provide texture and flavor)
bacon (adds salty, smoky flavor, makes everything more interesting)
walnuts (add crunch, earthy flavor, unique taste)
cheese (binds the filling, gives a golden crust)
Parmesan (adds flavor, provides a crunchy topping, not mandatory)
basil/pepper/salt (season and enhance the flavor of the filling)
sour cream (optional, just for serving, adds creaminess)
For those who want quick info: this tart takes about an hour and a half from start to finish, including chilling, preparing the filling, and baking. It yields 6-8 servings, depending on how hungry you are. Difficulty? I’d say medium. Meaning, if you’ve kneaded dough at least once and aren’t scared of chopping onions, you can easily make it.
Why do I come back to this tart so often? First of all, because it goes great with whatever I have in the fridge. If I have fresh mushrooms, perfect; if I have canned ones, that works too. I always have walnuts in the cupboard, which helps me get rid of them before they go bad. And what I love most is that it’s good both warm and cold, in the morning, at lunch, for dinner, or with a glass of wine while chatting in the evening. Plus, I don’t know how to put it, it’s “filling”: it satisfies you, but you don’t end up under the table.
Now, let me clearly lay out the steps, as they matter the most.
1. I always start with the dough because it needs to chill. I put 300g of flour in a bowl (I don’t sift it, I admit; if it’s not too old, the texture doesn’t suffer), add a pinch of salt, a large egg (cold is better, I don’t know why, but it makes the crust flakier), and about 100g of cold butter, cut into cubes. I’ve never bothered to wait for the butter to reach room temperature; it turns out better when it’s cold. I quickly knead with my fingers so it doesn’t warm up too much – you don’t want to melt the butter. In the end, it should look like crumbs, like wet bread crumbs. If it’s too dry, I add a tablespoon of very cold water, but don’t get too enthusiastic; you don’t want it to be sticky. I form it into a ball, put it in a bag or plastic wrap, and into the fridge for at least 30 minutes; sometimes I forget it for an hour, and that’s fine too.
2. While the dough is resting, I move on to the filling. Onion – a good, large onion, sliced as thinly as possible. I add oil to taste, about two tablespoons of olive oil, but sunflower oil works too if you’re not in the mood for high prices. I sauté the onion on low heat, not to burn it, just until it’s translucent, and in the meantime, I take care of the mushrooms. Here, it’s whatever you have: if they’re small, cut them into quarters; if they’re larger, slice them thinly so they don’t remain raw in the middle. About 300g, sometimes I add more; if you like mushrooms, don’t skimp. I add them over the onion, mix, and let them reduce their juice. Don’t make the mistake of leaving them piled up, as they’ll boil instead of frying. If they’re very watery, I turn up the heat at the end to evaporate some of the liquid.
3. When the juice is gone, I add diced bacon, about a palmful of pieces. I never use thinly sliced bacon; I like to feel the texture. If the bacon is very salty, I don’t add salt to the mushrooms, as it balances out at the end. I keep an eye on the pan for another 5 minutes, letting it brown slightly and not stick.
4. I season with salt, freshly ground pepper (don’t skimp on the pepper; it adds great flavor), and basil, either fresh or dried – if I don’t have it, I skip it; I’m not dying for it. Sometimes I also add a pinch of thyme, but not every time.
5. I take the dough out of the fridge and roll it out directly on baking paper because I don’t want to wash too many dishes. I roll it to about 0.5 cm thick and place it, with the paper, into a round tart pan, about 24 cm in diameter. If you don’t have a special pan, a small pot works too, as long as the edges are a bit higher. I shape the edges with my fingers; I don’t care if they’re not perfect.
6. I pour the mushroom and bacon filling over the raw dough. Now it’s time for the walnuts. I add about 50g, but they should be coarsely chopped, not finely ground like for cake. You should be able to feel them when you bite into them. I sprinkle them all over and gently push them into the mixture with a spoon.
7. On top, I grate cheese – just enough to cover; I don’t make a thick layer. If I have Parmesan, I add a couple of fingers’ worth on top, grated as finely as I can. Don’t put too much; it will weigh down the tart and make it heavy, and I want to taste the mushrooms, not drown everything in cheese.
8. I put the tart in a preheated oven at about 180°C for about 40-45 minutes. I don’t open the oven door to check on it constantly; nothing bad will happen. I check around 35-40 minutes to see if it’s browned on top and if the edges of the dough are cooked.
9. When I take it out, I let it sit in the pan for 10 minutes so I don’t mess it up while cutting. It comes out easily with the baking paper; you don’t need any magic spatula.
That’s it. At the table, I portion it out, serve it with cold sour cream on the side, and it’s a hit. It works without it too, but the flavors come together differently this way.
Tips and substitutions? Oh, yes! If you don’t have bacon, you can use ham, or even a bit of dried salami works surprisingly well. I’ve also tried it with quickly sautéed chicken breast – it’s not the same, but it’s not bad either. For cheese, any hard cheese works; sometimes I even use mozzarella, and the filling turns out creamier. If you don’t have Parmesan, don’t stress; no one will cry over it. Instead of walnuts, I once used hazelnuts, and honestly, no one noticed the difference. If you want a complete menu with this tart, I recommend something green on the side: a salad with bitter leaves or even pickled cucumbers. If you want to serve it at a festive meal, it pairs perfectly after a creamy soup, like pumpkin or potato with leeks. In short, don’t stress over details if you don’t have exactly what’s listed above – improvise, and it will turn out fine. For drinks, I prefer a dry white wine – red works too, but it shouldn’t be too tannic. It goes wonderfully with craft beer with caramel notes.
I’ve made variations like this: with spinach and mushrooms instead of bacon (even a vegetarian version is fine), with goat cheese instead of hard cheese, or with diced zucchini sautéed instead of bacon. Oh, and once I added some corn kernels just for fun, but I wouldn’t recommend it; it doesn’t pair well with the nutty flavor. You can also try using store-bought puff pastry if you’re in a hurry, but I think it lacks the same charm.
What does it pair best with? I see it alongside a simple salad with a bit of oil and balsamic vinegar, or with crunchy pickles, especially when it’s cold outside. It’s also great for a picnic, well-wrapped, as it cuts nicely and doesn’t leak. It’s good with fried eggs for breakfast or packed for work with a yogurt. I have a friend who eats it with ketchup, but I haven’t gone that far.
Questions people have asked me (or even I have asked myself at the beginning):
1. If I don’t have butter, can I use margarine or something else?
Theoretically yes, but practically it turns out much better with butter. With margarine, the texture changes; it turns out harder and blander in taste. If you really don’t have anything else, you can use it, but I personally prefer to wait until I get butter.
2. What type of mushrooms works best?
I use whatever I find: white or brown champignon mushrooms are the most accessible. It also works with oyster mushrooms; they have an interesting texture. Even canned mushrooms are okay if you’re in a pinch, but make sure to drain them very, very well, or you’ll ruin the dough.
3. Does this tart last overnight?
It lasts, and how! I keep it in the fridge, covered with foil or in a container. It might get a bit firmer, but if you heat it in the oven (not the microwave, as it gets rubbery), it comes back to life.
4. Can I make the dough in advance?
Yes, you can keep it in the fridge for 24 hours. It’s even better if it has time to rest. You can even freeze it; just take it out the night before and let it thaw in the fridge.
5. Can it be made without meat?
Absolutely, and it works with other vegetables too: zucchini, roasted peppers, spinach, or even lightly blanched broccoli.
Approximate nutritional values for a slice: about 300 kcal (if you divide it into 8), with 15g of fat, 20g of carbohydrates, and 13g of protein. Due to the bacon and cheeses, the fat content is above average, but so is the satiety – you don’t need to eat an entire tray. The mushrooms provide fiber and minerals, and the walnuts add some healthy fats. I’m not saying it’s “diet food,” but it’s not a calorie bomb if you don’t serve it with a bucket of sour cream. It’s perfect for lunch, especially if you don’t feel like cooking the next day.
How to store and reheat: if there’s anything left, I always put it in a container in the fridge. It lasts 2-3 days without problems. It’s best reheated in the oven (170°C, 10 minutes, directly on the grill or in a pan with paper) to regain its crust. Only use the microwave if you’re really in a hurry, but it will soften and lose its charm. I’ve never tried freezing it, but I don’t think it retains its texture, especially the crust.
Ingredients (with their roles, briefly):
flour (makes the crust, holds everything together)
butter (adds flakiness and rich flavor to the dough)
egg (binds the dough, adds color)
salt (enhances the flavor of the crust)
onion (adds sweetness and aroma to the filling)
oil (for sautéing the vegetables, prevents burning)
mushrooms (the main filling, provide texture and flavor)
bacon (adds salty, smoky flavor, makes everything more interesting)
walnuts (add crunch, earthy flavor, unique taste)
cheese (binds the filling, gives a golden crust)
Parmesan (adds flavor, provides a crunchy topping, not mandatory)
basil/pepper/salt (season and enhance the flavor of the filling)
sour cream (optional, just for serving, adds creaminess)