Mushroom Tart

Name: Mushroom Tart
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Freshly ground black pepper; 227 grams crumbled blue cheese; 2 Tbsps butter, divided; 1 egg, well beaten; 4 cloves garlic, minced; 238 milliliters heavy cream; 1 lemon, juiced; 454 grams dry beans, for baking crostata shell; 907 grams cleaned, mixed mushrooms, (sliced or quartered depending on variety); 72 milliliters extra-virgin olive oil, divided; 25 grams grated Parmesan; 2 Tbsps freshly minced parsley leaves; 1 sheet frozen puff pastry, thawed; 10 servings Gray salt; 2 to 3 shallots, minced; 2 Tbsps freshly chopped thyme leaves

Mushroom Tart requires around 1 hour and 20 minutes from start to finish. One portion of this dish contains about 12g of protein, 36g of fat, and a total of 450 calories. This recipe serves 10. If you have parmesan, freshly thyme leaves, freshly parsley leaves, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Mushroom Tart, Mushroom Tart, and Rustic Mushroom Tart.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots and garlic and cook until the light brown and fragrant.

Ingredients you will need

Shallot

Garlic

Add the thyme until it crackles.

Ingredients you will need

Thyme

Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg.

Ingredients you will need

Lemon Juice

Parmesan

Cream

Egg

Remove from the stove and let cool to room temperature.

Equipment you will use

Stove

Add parsley and stir.

Ingredients you will need

Parsley

While mushroom mixture is cooling, roll out the pastry dough on a floured surface.

Ingredients you will need

Pastry Dough

Mushrooms

Roll

Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans.

Ingredients you will need

Beans

Dough

Roll

Equipment you will use

Baking Paper

Tart Form

Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.

Equipment you will use

Oven

Remove beans and paper.

Ingredients you will need

Beans

Lower oven temperature to 400 degrees F.

Equipment you will use

Oven

When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.

Ingredients you will need

Blue Cheese

Mushrooms

Equipment you will use

Baking Sheet

Oven

Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

10servings

Freshly ground black pepper 227grams

crumbled blue cheese 2Tbsps

butter, divided 1

egg, well beaten 4cloves

garlic, minced 238milliliters

heavy cream 1

lemon, juiced 454grams

dry beans, for baking crostata shell 907grams

cleaned, mixed mushrooms, (sliced or quartered depending on variety)72milliliters

extra-virgin olive oil, divided 25grams

grated Parmesan 2Tbsps

freshly minced parsley leaves 1sheet

frozen puff pastry, thawed 10servings

Gray salt 2

to 3 shallots, minced 2Tbsps

freshly chopped thyme leaves

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tart works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Raventos i Blanc de la Finca Brut with a 5 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.

Raventos i Blanc de la Finca Brut

De la Finca sparkling wine is made with grapes from Raventos i Blanc's oldest vines, planted using the gobelet system in 1964 in the Vinya dels Fòssils.Situated on the highest terraces of the River Anoia, the Vinya dels Fòssils vineyard has marine soils with a high fossil content. This characterises the structure and the soil composition of this vineyard. The carbonates are the component that provides the main source of typicity to this sparkling wine with a high saline expression. It is a sparkling wine with a unique identity and personality.