Mushroom Tart

Recipe by cookiedog
READY IN: 1hr 20mins
SERVES: 8-10




  • 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 mushrroms 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.