• 2 cups flour, plus more for rolling
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, cut in pieces
  • 1 egg, beaten


  • 1 pound mushrooms, such as shiitake, cremini or oyster
  • 1 large shallot
  • 2 ounces pancetta in a thick slice (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • Kosher or sea salt
  • Freshly ground black pepper
  • 3 eggs
  • ½ cup heavy cream
  • ¼ cup shredded sage leaves
  • 1 cup Italian Fontina, raclette or gruyere cheese, grated
  • 1/3 cup pecorino


Prepare crust:

  1. Mix flour and salt in large bowl. Add butter and toss to coat with flour. Blend in butter with a pastry cutter (or, if you move quickly, your fingers). With a fork, moisten flour mixture with egg. Add cold water, a tablespoon at a time, until mixture holds together.
  2. Roll dough between two pieces of parchment paper to make a circle about 13 inches in diameter. Line a 10-inch tart pan and trim top edges with a knife. Fit parchment paper into shell and fill with weights (lightly oiled dry beans work well).

  3. Preheat oven to 375F. Cook tart crust for 10 minutes. Cool slightly. Remove paper with weights. Cook 10 minutes longer until lightly colored. Cool.

Prepare filling:

  1. Slice mushrooms, chop shallot, and cut pancetta (if using) in 1/8-inch dice. Heat olive oil over medium-high heat in a large skillet. Cook shallot and pancetta until golden. Scrape into a bowl.

  2. Melt butter in same skillet. Saute mushrooms, stirring, until softened and lightly browned. Season with salt and pepper. Stir in shallot and pancetta. Cool.
  3. In a medium bowl, whisk eggs with cream. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Assemble tart:

  1. Spread mushroom mixture over pastry shell. Sprinkle with sage leaves. Pour egg-cream mixture over mushrooms and tilt to distribute evenly. Top with Fontina and pecorino. Bake until filling is just cooked and cheesy top is browned, about 25 minutes. Serve warm or at room temperature.