‘Campagnarde’ in French literally translates to ‘countryside’, so in creating this simple and delicious tarte dish I incorporated rustic French countryside flavors, and that is really what my cooking is all about. When we recently revamped the interior and the menu at my restaurant it was to reflect our passion which is not any particular type of French cuisine, but instead ‘French Country Cooking’ which encompasses all of the delicious flavors and recipes that myself and owner Gerard Donato have experienced through years of travel and eating. This particular tarte, the Tarte Campagnarde, utilizes cremini mushrooms, red tomatoes, nutmeg, Ricotta and Swiss cheese to create an earthy, homey dish.
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Christian Delouvrier’s Tarte Campagnarde
- Total Time: 2 hours 5 minutes
- Yield: 6-8 servings
Description
This Tarte Campagnarde combines cremini mushrooms, red tomatoes, and a blend of Ricotta and Swiss cheese for a rustic French countryside flavor.
Ingredients
Basic Tart Shell:
- 2 cups all-purpose flour (240 g), sifted, plus more for rolling
- 1/2 teaspoon fine sea salt
- 2 sticks chilled unsalted butter (8 ounces / 226 g), cut into 1/4-inch pieces
- 1/4 cup ice water (60 ml)
- Canola oil, for the mold
Batter:
- 2 cups whole milk (475 ml)
- 2 cups heavy cream (475 ml)
- 6 large eggs
- 1 large egg yolk
- 2 teaspoons kosher salt, or 1 1/2 teaspoons fine sea salt
- Pinch of ground nutmeg
Filling:
- 2 pounds cremini mushrooms (900 g), cleaned and sliced
- 3 tablespoons canola oil
- 3 medium red tomatoes, sliced about 1/8 inch thick
- 1 tablespoon chopped fresh thyme
- 6 ounces Swiss cheese (170 g), grated
- 4 ounces Parmesan cheese (115 g), grated
- 6 ounces ricotta (170 g)
Instructions
Place 1 cup of the sifted flour and the salt in the bowl of a stand mixer fitted with the paddle attachment.
Mix on low speed.
Add the chilled butter a few pieces at a time.
Once all the butter has been added, increase the speed to medium and mix until the butter is worked into the flour.
Reduce the speed to low.
Add the remaining 1 cup flour and mix just until incorporated.
Add the ice water and mix until the dough comes together around the paddle. The dough should feel smooth, with no large pieces of butter remaining.
Shape the dough into a disk, wrap it, and refrigerate for at least 1 hour.
Lightly brush the inside of a 9-inch round mold, about 2 inches high, with canola oil.
Place the mold on a parchment-lined baking sheet.
Roll the chilled dough on a floured surface to about 1/16 inch thick and about 14 inches in diameter.
Lift the dough into the mold and press it into the bottom and sides.
Trim any excess dough.
Refrigerate the lined mold for at least 20 minutes so the butter firms up again.
Heat the oven to 375°F (190°C).
Line the tart shell with parchment paper and fill it completely with dried beans, rice, or pie weights, guiding the weights into the corners.
Bake the shell for 30 to 40 minutes, until set.
Remove the parchment and weights, then let the shell cool.
Add the milk and heavy cream to a large saucepan.
Bring the mixture just to a boil, then remove it from the heat.
Skim off any skin that forms on the surface.
Let the mixture cool for 15 minutes.
In a large mixing bowl, whisk together the eggs and egg yolk.
Slowly whisk the warm milk and cream into the eggs.
Add the salt and nutmeg.
Set the batter aside.
Clean the mushrooms and pat them dry.
Heat the canola oil in a large skillet over medium-high heat.
Add the mushrooms and cook until they have softened and released their liquid.
Drain the mushrooms and discard the liquid.
Slice the tomatoes and set them aside.
Chop the thyme and set it aside.
Heat the oven to 375°F (190°C).
Scatter the chopped thyme over the bottom of the blind-baked tart shell.
Spread the cooked mushrooms over the thyme.
Arrange the tomato slices over the mushrooms.
Spoon small amounts of ricotta over the filling.
Scatter the Swiss cheese and Parmesan over the top.
Pour in enough batter to come about three-quarters of the way up the filling. Depending on the depth of the shell, you may not need all of the batter.
Place the tart on the middle rack of the oven.
Bake for 35 to 45 minutes, until the custard is set around the edges and has a slight wobble in the center.
Let the tart cool at room temperature for about 20 minutes before slicing.
Notes
Use kosher salt or fine sea salt as listed. If using table salt, reduce the amount slightly.
The extra egg yolk helps the custard set and gives the filling a fuller texture.
Let the warm milk and cream cool for about 15 minutes before whisking them into the eggs. If the dairy is too hot, it can scramble the eggs.
Drain the cooked mushrooms before filling the tart. Excess liquid can soften the shell.
The tomatoes and ricotta go into the tart during assembly, before the custard is poured in.
Pour in the custard slowly and stop when it comes about three-quarters of the way up the filling. Depending on the depth of the shell, you may not need all of it.
The tart is done when the custard is set around the edges and still has a slight wobble in the center. It will firm as it rests.
Let the tart rest for about 20 minutes before slicing so the custard has time to settle.
Gruyère can be used instead of Swiss cheese.
The tart can be refrigerated for up to 3 days. Reheat in a low oven before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 22
- Carbohydrates: 28
- Fiber: 2
- Protein: 10
- Cholesterol: 60
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Frequently Asked Questions
Why does the tart shell need to be blind-baked before adding the filling?
The recipe calls for lining the tart shell with parchment and filling it with dried beans as weights, then baking at 375°F for 30–40 minutes before adding any filling. This pre-bake (blind baking) sets the pastry so it does not turn soggy from the custard batter poured on top of the mushroom filling.
Why does the dough need to be refrigerated twice — once before rolling and once after?
The first chill (at least 1 hour after mixing) allows the butter to firm back up and the gluten to relax, making the dough easier to roll. The second chill (at least 20 minutes after pressing the dough into the mold) re-solidifies the butter so the shell holds its shape and doesn’t shrink when it hits the hot oven.
Can I substitute Gruyère for the Swiss cheese?
Yes — the notes explicitly list Gruyère as a substitute if Swiss cheese is unavailable. Gruyère has a similar meltability and a nuttier, slightly more pronounced flavor that works well alongside the Parmesan and Ricotta already in the filling.
I assume the ricotta gets added along with the parmesan and Swiss cheeses? It’s not mentioned in the instructions.
Hey there T! Yes, the ricotta should be added during assembly along with the Swiss and Parmesan. Spoon small amounts of ricotta over the mushroom filling, then add the grated Swiss and Parmesan before pouring in the custard. We’ve updated the instructions to make that clearer. Thanks for catching it.
la moungetta semble délicieuse, Christian !
je la sers aussi dans mon restaurant pour me rappeler Toulouse ! Aldo
One tablespoon of salt in the batter? Seems like too much. And why the extra yolk after 6 eggs ? It seems superfluous.
Have you made it?
That much salt for four cups of dairy and six eggs doesnt seem like too much to me, especially for something to be served at room temperature.
One of the best french restaurants in NYC
Thanks Chef, that looks delicious!
This restaurant looks fantastic. I love it!