We love savory tarts and quiches. Not only are they a satisfying and easy to make dish, but they are great fun for us as photographers and food stylists. The egg custard base provides a beautiful golden canvas allowing us freedom to decorate and style it with vegetables, herbs, meats and cheeses.
This is a pretty simple mushroom and chorizo tart, but other addtions we love to use include goat cheese, roasted red peppers, sweet onion, spinach, kale, ham, bacon and gruyere. Scroll down below to get the recipe and photography notes.
Food Photography Notes: Natural light at 12 o’clock position was filtered through a white diffuser. The camera was a Nikon D800 hand-held, with a 24mm-70mm F2.8 VR lens. The main shot was taken from straight down to show off the tapestry of ingredients and the irregular shapes of the cut tart pieces.
Food & Prop Styling Notes: The tabletop surface was custom-made for our food photography and was painted with distressed white crackle paint. Extra mushrooms and peppers were sautéed seperately to use for final styling after the tart was baked to create more dimension. The tart was cut in an unconventional grid pattern, instead of the usual radial pie cuts, to create a more interesting geometry.
Click here to see our behind the scenes Instagram video!
- 1 frozen pie crust, thawed (or pâte brisée - see recipe here)
- 8 eggs
- ½ cup cream
- Assorted mushrooms sliced (we used cremini and shiitake)
- 1 red bell pepper, sliced into strips
- 1 shallot, diced
- Salt and pepper
- ½ lb. chorizo sausage, diced
- 1 tbsp butter
- 1 medium bunch of thyme
- Mixed spring greens for garnish / side salad
- Preheat oven to 400F.
- Prepare the pie crust in a pan by blind baking - (see recipe here on our Shallot tart feature).
- Lightly sauté the mushrooms, chorizo, shallots and red peppers in butter and set aside.
- Whisk the eggs and cream together for a minute until slightly frothy.
- Add a couple strands of thyme leaves to the egg mixture, puliing the leaves from stems and discarding the stems. Add ½ tsp of salt and ½ tsp of pepper, and whisk everything together for a few seconds.
- Pour egg mixture into crust, and place the mushrooms, chorizo, shallots and peppers around evenly, so it looks pretty.
- Bake at 400F for 15 or 20 minutes, or until the top begins to lightly brown.
- Allow to cool for a few minutes, and either sprinkle with fresh salad greens, serve with a side salad.