Mushroom Tart

Submitted by Stephanie Y.

"A rich treat from the food network and Michael Chiarello."

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 8-10

ingredients

• 1⁄3 cup extra virgin olive oil, divided
• 2 lbs cleaned mixed mushrooms (sliced or quartered depending on variety)
• gray salt & freshly ground black pepper
• 2 tablespoons butter, divided
• 2 -3 shallots, minced
• 4 garlic cloves, minced
• 1 1⁄2 tablespoons freshly chopped thyme leaves
• 1 cup heavy cream
• 1⁄4 cup grated parmesan cheese
• 1⁄2 lemon, juice of
• 1 egg, well beaten
• 2 tablespoons freshly minced fresh parsley leaves
• 1 sheet frozen puff pastry, thawed
• flour, for dusting work surface
• 1 lb dried beans, for baking crostata shell
• 4 -8 ounces crumbled blue cheese

directions

1. Preheat oven to 425 degrees F.
2. Heat 2 large saute pans over high heat.
3. Working in batches divide the olive oil between the 2 pans.
4. 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.
5. Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
6. Add the shallots and garlic and cook until the light brown and fragrant.
7. Add the thyme until it crackles.
8. Add the cream and bring up to a simmer.
9. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
10. Shut off the flame and quickly stir in the beaten egg.
11. Remove from the stove and let cool to room temperature.
12. Add parsley and stir.
13. While mushroom mixture is cooling, roll out the pastry dough on a floured surface.
14. Roll the dough out so that it will line a 10-inch removable bottom tart pan.
15. Line the dough with parchment paper and fill with the dry beans.
16. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
17. Remove beans and paper.
18. Lower oven temperature to 400 degrees F.
19. 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.
20. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
21. Remove from the oven and allow to cool to room temperature before serving.
22. Slice in wedges and serve.

Reviews

[rosslare]

One of the better mushroom tarts ever! I used feta on top, instead of blue cheese, since I had it on hand. Truly scrumptious!

 

[Chef Steve of Elgin]

Sounds good. I think I'll try it

 

[Rita1652]

My DH said he can eat the whole thing!@! I used leftover Recipe #266023 for the mushroom mixture. I added the cream and egg and so goofed because I didn`t read to reduce it by half! I did have to cook it 40 minutes. The texture was loose due to my error! But we did enjoy this delicious tart. A must make! Thanks!