Mushroom Tart
This savory mushroom tart features a rich cream cheese pie crust filled with a medley of fresh mushrooms, shallots, and fragrant oregano. The buttery pastry shell provides the perfect base for the earthy flavors of the mushrooms, while the creamy crème fraîche adds a luxurious touch. With a golden crust and a hearty filling, this tart is sure to impress your guests at any gathering.
— Constant Cookbook
Ingredients
- All-purpose flour for rolling out dough
- 1 disk cream cheese pie dough, thawed (see related recipe at left), or purchased piecrust
- 2 Tbs. unsalted butter
- 1 1/2 lb. mixed fresh mushrooms, such as cremini and stemmed shiitake, halved or quartered
- 1 large shallot, chopped
- 1/2 cup crème fraîche or heavy cream
- 1 tsp. chopped fresh oregano
- Salt and freshly ground pepper, to taste
Instructions
- <b>Bake the tart shell</b>
- Preheat an oven to 400&#176;F.
- On a floured work surface, roll out the dough into a 12-inch round. Fit into a 9-inch round tart pan and trim the dough, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. Pierce the dough all over with a fork. Freeze for 15 minutes.
- Bake the pastry shell until the edges are lightly golden, about 15 minutes. Transfer to a wire rack and let cool.
- <b>Make the filling and finish the tart</b>
- In a large fry pan over medium heat, melt the butter. Add the mushrooms and shallot and cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add the cr&#232;me fra&#238;che and oregano, season with salt and pepper, and stir to combine.
- Spread the mushroom mixture in the pastry shell. Bake until the crust is golden, about 15 minutes. Transfer to a wire rack and let cool briefly. Remove the pan rim, cut the tart into wedges and serve. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 6.
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