MUSHROOM TART
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- 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. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. 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. Remove from the stove and let cool to room temperature. Add parsley and stir.
- While mushroom mixture is cooling, roll out the pastry dough on a floured surface. 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. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
- Lower oven temperature to 400 degrees F.
- 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. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.
MUSHROOM-PARMESAN TART
Cremini mushrooms and Parmesan star in this hearty tart, a comforting winter brunch or lunch when paired with a vibrant salad. Make the crust from scratch, and you'll have two tart shells for the work of one - one for now, and another for later. Chances are you'll want to make this tart again and again: It's a relatively easy, make-ahead crowd-pleaser. But if you don't have time (or energy) to make the dough, a store-bought pie crust will serve you well.
Provided by Klancy Miller
Categories brunch, lunch, weeknight, pies and tarts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Prepare the dough: In a large bowl, whisk together the flour, salt and sugar. Add the butter and rub it into the flour between your fingers until the butter is in pea-size pieces and the mixture resembles a sandy meal. Add the ice water into the flour mixture 1 tablespoon at a time, stirring with your hands or a fork as you go. Add water until the dough forms a cohesive shaggy mass and most of the flour at the bottom of the bowl has been incorporated. Knead the dough in the bowl a few times if necessary, just until it holds together.
- Divide the dough into 2 equal balls and flatten each into a 1-inch-thick disc. Wrap each in plastic, and transfer to the refrigerator to chill for at least 1 hour. (The dough may be stored in the refrigerator up to 3 days, or in the freezer for up to 1 month.)
- Prepare the filling: Heat 1 tablespoon olive oil in a large skillet over medium. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until the onion is translucent and slightly browned in spots, 5 to 7 minutes. Transfer to a large mixing bowl.
- Add the remaining 1 tablespoon olive oil to the skillet and heat over medium. Add the mushrooms and thyme, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid has evaporated, 8 to 12 minutes. Transfer to the large mixing bowl with the onion and let cool completely.
- Take one disc of dough from the refrigerator and roll it out on a floured work surface into an 11-inch circle. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter. Freeze the crust in the pan for 15 minutes or refrigerate for 1 hour. (If using a store-bought pie shell, pour the mushroom mixture into the crust and, using a spoon, spread it evenly.)
- Heat the oven to 375 degrees. In a small bowl, whisk together the eggs and cream; season with salt and pepper. Pour into the bowl with the mushroom mixture, add the cheese and stir until combined. Transfer the mixture into the prepared tart pan and spread it into an even layer using a rubber spatula.
- Bake tart for about 40 minutes, until the crust and filling are golden-brown. Let cool 10 minutes in the pan, then serve hot.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 13 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 21 grams, Sodium 500 milligrams, Sugar 3 grams, TransFat 1 gram
RUSTIC MUSHROOM TART
Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling breadcrumbs between the layers makes this tart actually quite simple to assemble, and helps keep it healthy. It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer. Thaw frozen phyllo in its package at room temperature for 2 hours or in refrigerator for at least 8 hours or overnight. EatingWell Magazine, June 2007. Always remembering to keep it covered with a damp cloth towel.
Provided by Manami
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine ricotta, goat cheese, rosemary and peppers in a medium bowl; set aside.
- Heat butter in a large skillet over medium-high heat.
- Add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes.
- Pour in wine and simmer until the liquid has evaporated, about 2 minutes & set aside.
- Preheat oven to 400°F
- Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.
- Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets to form a rectangle.)
- Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
- Lightly coat the phyllo with oil using a pastry brush.
- Sprinkle with 1 teaspoon breadcrumbs.
- Repeat this step, layering the remaining phyllo on top.
- Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
- Spread the reserved cheese mixture evenly over the phyllo.
- Top with the reserved mushroom mixture.
- Bake the tart until the crust is brown and crispy, 25 to 30 minutes.
- Let cool in the pan on a wire rack for 5 minutes.
- To serve, lift the parchment paper and slide the tart onto a cutting board or large platter & serve warm.
- Also serve a salad of baby greens, carrots, and radishes with a vinaigrette -- warm bread, lathered with butter & a nice fruity wine!
EXOTIC MUSHROOM TART
I posted this in answer to someone's request. Hope it fits the bill. You should be able to use whatever type of mushrooms that you have on hand.
Provided by Mysterygirl
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place crust in a 10 inch tart pan.
- Prick the bottom of the crust all over with a fork.
- In a medium saute pan, over medium heat, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Saute for 1 minute.
- Add the mushrooms.
- Season with salt and pepper.
- Continue to saute for 3 to 4 minutes or until the mushrooms are wilted.
- Stir in the garlic and remove from the heat.
- Cool completely.
- In a mixing bowl, whisk the cream and eggs together.
- Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and Worcestershire sauce.
- Mix well.
- Pour the mushroom mixture into the pastry shell.
- Sprinkle the cheese over the mushrooms.
- Pour the cream mixture over the cheese.
- Bake until the center sets and the top is golden, about 55 minutes.
- Remove from the oven and let cool for 5 minutes before slicing to serve.
WILD MUSHROOM TART
This savory tart features a quickly made puff pastry. (You can use store-bought, if you wish, but this dough is easy and fun.) There's enough for two tarts, so store half in the freezer, rolled out, for later use. Make the dough up to a day or two in advance, and use chanterelles or other pale wild mushrooms, if possible. If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. Serve as a first course or as a light lunch, accompanied by a simple green salad.
Provided by David Tanis
Categories pies and tarts, vegetables, appetizer
Time 1h30m
Yield 4 generous or 6 restrained portions
Number Of Ingredients 14
Steps:
- Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
- You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
- Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
- Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
- In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
- Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
- Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.
WILD MUSHROOM TART
Categories Food Processor Cheese Mushroom Appetizer Bake Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 17
Steps:
- For crust:
- Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
- For filling:
- Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
- Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.
- Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
- Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.
More about "rustic mushroom tart recipes"
RUSTIC MUSHROOM TART
From penzeys.com
RUSTIC MUSHROOM TART WITH FETA AND THYME
From sprinklesandsprouts.com
4.5/5 (6)Total Time 30 minsCategory LunchCalories 363 per serving
- Heat the butter and olive oil in a large fry pan, add in the mushrooms, a pinch of salt and pepper and the leaves from 4 of the thyme sprigs.
- Cook over a medium heat for 4-5 minutes until the mushrooms are golden and have released all of their water.
RUSTIC MUSHROOM TART RECIPE | EATINGWELL
From eatingwell.com
4.5/5 (2)Total Time 1 hrCategory Healthy Dessert Tart RecipesCalories 155 per serving
- Heat butter in a large skillet over medium-high heat. Add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes. Pour in wine and simmer until the liquid has evaporated, about 2 minutes. Set aside.
- Preheat oven to 400 degrees F. Line a large baking sheet (approximately 12 by 17 inches) with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller
- size, slightly overlap two sheets to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
ACE FIT | RUSTIC MUSHROOM TART
From acefitness.org
MUSHROOM GRUYERE TARTLETS RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
RUSTIC MUSHROOM TART - PERRY'S PLATE
From perrysplate.com
5-INGREDIENT ONION TART WITH MUSHROOMS - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
RUSTIC TUSCAN MUSHROOM TART - BLENDABELLA
From blendabella.com
RUSTIC MUSHROOM TART RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RUSTIC MUSHROOM TART - CARLA HALL
From carlahall.com
RUSTIC MUSHROOM TART | RECIPE | MUSHROOM TART, RECIPES, EASY ...
From pinterest.com
RUSTIC FRUIT TARTS - KING ARTHUR BAKING
From kingarthurbaking.com
MUSHROOM GALETTE RECIPE (SAVORY MUSHROOM TART) - MON …
From monpetitfour.com
RUSTIC MUSHROOM TART - BELL' ALIMENTO
From bellalimento.com
MUSHROOM TART WITH PUFF PASTRY - A BAKING JOURNEY
From abakingjourney.com
CREAMY MUSHROOM TARTLETS | EASY APPETIZER - MINISTRY OF …
From ministryofcurry.com
MUSHROOM TART - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
ANATOMY LESSON: RUSTIC MUSHROOM TART - CYNTHIA D. BERTELSEN
From gherkinstomatoes.com
RUSTIC HARVEST VEGETARIAN MUSHROOMS TART - 2POTS2COOK
From 2pots2cook.com
RUSTIC MUSHROOM & CHEESE TART • GOLDEN PEAR RECIPES
From mygoldenpear.com
RUSTIC MUSHROOM TART | MUSHROOM TART, TART RECIPES, RECIPES
From pinterest.co.uk
RUSTIC MUSHROOM, CARAMELIZED ONION AND POTATO TART - THE COZY …
From thecozyplum.com
RUSTIC MUSHROOM TART : TOP RECOMMENDATIONS FOR RENTAL …
From apartmentall.com
RUSTIC MUSHROOM TART | RECIPE | MUSHROOM TART, STUFFED …
From pinterest.com
RUSTIC VEGAN MUSHROOM TART | RECIPES | MYFITNESSPAL
From blog.myfitnesspal.com
SHIITAKE MUSHROOM & FONTINA TART - RUSTIC PLATE
From rusticplate.com
RUSTIC MUSHROOM TART - SIDE DISH RECIPES
From fooddiez.com
RUSTIC MUSHROOM TART | RECIPES, MUSHROOM TART, TART RECIPES
From pinterest.ca
WILD MUSHROOM TART | KING ARTHUR BAKING
From kingarthurbaking.com
MUSHROOM GALETTE - A BEAUTIFUL PLATE
From abeautifulplate.com
RECIPE: WILD MUSHROOM TART | WHOLE FOODS MARKET
From wholefoodsmarket.com
SAVORY MUSHROOM TART - RECIPE - FINECOOKING
From finecooking.com
EASY MUSHROOM TART RECIPE - VEGGIE DESSERTS
From veggiedesserts.com
WILD MUSHROOM TART - VEGETARIAN RECIPES FOR MINDFUL COOKING
From butteredveg.com
RUSTIC MUSHROOM TART - FOOD RECIPES
From recipes.studio
RUSTIC MUSHROOM TART | MUSHROOM TART, RECIPES, STUFFED MUSHROOMS
From pinterest.ca
RUSTIC MUSHROOM TART | BEER & FOOD - GRIMBERGEN
From grimbergen.com
RUSTIC TUSCAN MUSHROOM TART | THE FROSTED PETTICOAT
From frostedpetticoatblog.com
THIS EASY MUSHROOM TARTE TATIN IS EVERYTHING - CENTER OF THE PLATE
From center-of-the-plate.com
You'll also love