Mushroom Gruyere Tart Recipes

Steps:

• For tart:
• Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
• Preheat oven to 400°F. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
• Meanwhile, prepare salad:
• Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
• Cut tart into rectangles. Transfer to plates. Garnish with herb salad.

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
• While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Steps:

• Preheat oven to 325 degrees F.
• In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
• In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
• Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

Steps:

• Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
• Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
• In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)

Steps:

• Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. .
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
• Preheat oven to 400°F Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Cut into quarters and score the middle of each quarter. (If you have a convection over you can bake it whole.).
• Pre-bake puff pastry for 10-15 minutes until just golden. Let cool for 5 minutes.
• Remove from oven and brush 1/4-inch border with glaze. Transfer pastry to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with Gruyère, then mushrooms. Bake tart until crust is golden and Gruyère melts, about 15 minutes.

Steps:

• Butter the inside of mini muffin tins.
• Cut each slice of bread with the top of a drinking glass.
• Press bread into mini muffin tins.
• Bake at 400F for 10 minutes
• Melt 3 tbsp butter in a deep frying pan.
• Add shallots. Cook for a few minutes, until transparent.
• Add mushrooms. Cook and stir for several minutes until moisture evaporates.
• Remove from heat.
• Mix in flour.
• Stir in cream.
• Bring to a boil, then simmer until thickened.
• Add salt, cayenne, lemon, parsley and chives.
• Let cool.
• Fill shells with the mixture.
• Sprinkle each tart with parmesan cheese.
• Bake at 350F for 10 minutes.
• Serve warm.

Steps:

• Mix flour and salt in food processor,add butter until mixture resembles coarse meal.
• Add water.
• Form into flat disc and refrigerate for at least 1/2 hour.
• Preheat oven to 375 degree.
• Saute onion in olive oil,add mushrooms and saute until soft.
• Season with salt and pepper and add parsley.
• Roll pastry out and line 9" tart pan with dough.
• Chill for 20 minutes.
• Cover pastry with mushroom mixture and top with grated cheese.
• Mix eggs and cream together,pour over mushrooms.
• Bake 30 minutes.

Steps:

• Preheat oven to 450 degrees F.
• Line a cookie sheet with a sheet of bakers parchment paper.
• Place a sheet of puffed pastry flat on parchment.
• In skillet over medium low heat add olive oil and butter.
• Saute onion for 15 minutes or until translucent. Stir frequently.
• Add mushrooms to skillet .
• Saute until tender about 15 minutes. Stir frequently.
• Add salt and pepper to mushroom onion mixture (to taste).
• Remove from heat and set aside.
• Mix egg and milk together with a whisk until well blended.
• Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
• Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
• Sprinkle the cheese on top of the mushroom onion mixture.
• Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
• Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
• Enjoy!

Steps:

• Preheat oven to 100°C.
• In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
• Add water and continue to process until dough forms a ball.
• Turn off processor and remove dough.
• Cut dough into 4 pieces, cling wrap and refrigerate for ½ an hour - 1 hour.
• Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick.
• Grease individual tart tins with a little butter and line tins with pastry.
• Place grease proof paper over pastry and weigh the paper down with beans or rice.
• Place tart tins on a sheet tray and bake in the oven for 15 minutes.
• Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
• Place a medium sized sauté pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and sauté for 1-2 minutes.
• Add spinach and continue to sauté for further 1-2 minutes.
• Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
• Divide spinach, mushrooms, and cheese between the tarts.
• In a separate bowl combine eggs and cream and whisk gently with a fork.
• Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
• Bake for 15-20 minutes or until just set.
• When removing tarts from oven allow to cool for 5 minutes before unmolding.
• Cut into quarters and arrange on a serving dish.