Fit for any situation requiring a bit of savory goodness, this mushroom tart is versatile and customizable. Herbaceous sautéed mushrooms and onions layer on top of a pillow of gruyere cheese in a thin potato crust. Topped with a balsamic drizzle, this tart celebrates the earthy richness of fall.
If you’re foraging your own mushrooms, take care to ensure they are safe to eat. As advised by Montana State University’s Department of Plant Sciences and Plant Pathology, “Only eat wild mushrooms if you are 100 percent confident of your mushroom identification and if it is a well-known edible species. If you have even the slightest doubt regarding a mushroom’s identity, do not eat it!”
MAKES 1 (9-INCH) TART
1 pound baby Yukon Gold potatoes
Olive oil
Salt
Pepper
1 red onion, cut into strips
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon herbs de Provence
4 cups chopped mushrooms (equal parts oyster, shiitake, baby portabello, etc.)
1 cup shredded gruyere cheese
1 tablespoon sweet balsamic reduction
Add potatoes and salted water to a 4-quart saucepan and bring to a boil. Let cook for about 15–20 minutes, until potatoes are easily pierced with a fork. Drain.
Preheat oven to 400°F and grease a 9-inch tart pan that has a removable bottom.
Fill pan with boiled potatoes and, using the bottom of a small drinking glass or mason jar, smash the potatoes to form a thin crust. Drizzle potatoes with olive oil and season with salt and pepper. Bake for about 20 minutes, until potatoes begin to crisp.
While cooking, sauté the onions in butter and olive oil. Season with herbs de Provence and a pinch of salt. When the onions are translucent, add a teaspoon more of oil to the pan and then add the chopped mushrooms and a pinch more of salt. Sauté until mushrooms are cooked through. Mushrooms will release water while cooking and are finished when that moisture evaporates and they are glossy and browned. Keep warm until ready to assemble the tart.
Remove the potato crust from the oven, top with grated cheese, and then cover cheese with the warm mushroom-onion mixture. Drizzle with balsamic reduction and return to the oven for about 10 more minutes to melt the cheese and allow the flavors to meld.
This tart is best served warm. As a main course, it pairs well with an arugula salad with a balsamic vinaigrette and shaved parmesan cheese.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourcing, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.
