Mushroom-Almond Tart
photo by Stephanie Y.
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Crust
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup cold butter, cut into bits
- 2 large egg yolks
- 2 tablespoons ice water
-
Filling
- 2 tablespoons chopped shallots
- 2 tablespoons butter
- 1⁄2 lb mushroom, chopped fine
- 3⁄4 cup heavy cream
- 1 large egg
- 2 large egg yolks
- 3 tablespoons minced parsley
- 1 1⁄4 cups salted roasted almonds, ground fine
- freshly grated nutmeg
-
eggwash
- 1 egg, with
- 1 pinch salt
- 12 -13 salted almonds
directions
- Make crust: In a bowl, combine flour and salt; add butter and rub with fingertips until it resembles coarse meal.
- Add yolks and 2 tblsps ice water, or enough to form a soft, but not sticky, dough, tossing with a fork, and form into a ball.
- Knead dough lightly with heel of hand for a few seconds to distribute butter.
- Re-form into a ball and chill, wrapped, for 1 hour.
- (may be made 2 days in advance) Butter an 8 inch tart pan with a removable, fluted rim.
- Roll out 2/3s of dough 1/8 inch thick on a lightly-floured surface.
- Fit it into prepared tart pan, pushing dough down slightly at top edge of pan to make the walls thicker than the bottom.
- Roll rolling pin over top of dough to cut off excess and press dough gently against pan so that it rises ¼ inch above the rim.
- Prick bottom lightly with fork and chill 30 minutes.
- Roll out remaining dough 1/8 inch thick and, with a sharp knife, cut out 8, 8 ½ X ½ inch strips.
- Chill strips on a lightly-floured baking sheet for about 30 minutes (let soften at room temperature 5 minutes before using).
- Make filling: Cook shallot in butter over moderately-low heat, stirring, until softened.
- Add mushrooms, season to taste, and cook over moderately-high heat, stirring, for 4 minutes, or until liquid is evaporated.
- Transfer to a small bowl and let cool to room temperature.
- In a bowl, whisk together cream, whole egg, egg yolks and stir in mushroom mixture, parsley, ground almonds, nutmeg, and season to taste.
- Put a baking sheet in lower third of oven and preheat to 425 degrees F.
- Spoon filling into shell.
- Brush rim with some egg wash.
- Arrange 4 of pastry strips parallel to one another and trim ends flush with shell, pressing them gently into shell.
- Arrange remaining 4 strips over to form a diamond pattern and repeat trimming.
- Bake tart 10 minutes.
- Reduce oven temperature to 400 degrees F.
- Leaving tart on baking sheet, arrange almonds between strips and brush them and strips with remaining egg wash.
- Bake 20-25 minutes more, or until pastry is golden-brown and filling is set.
- Let cool 12 minutes before removing side of pan.
- Serve hot, warm, or at room temperature.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.