Wild Mushroom Tart

Wild Mushroom Tart might be just the side dish you are searching for. One serving contains 327 calories, 13g of protein, and 20g of fat. This recipe serves 8 and costs $1.57 per serving. This recipe is liked by 80 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of yellow cornmeal, mascarpone cheese, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Cookie Monster Cooking. Overall, this recipe earns a good spoonacular score of 75%. If you like this recipe, you might also like recipes such as Wild Mushroom Tart, Wild Mushroom Tart, and Wild Mushroom Tart.

Servings: 8

 

Ingredients:

½ pound cremini mushrooms, thinly sliced

1 large egg

2 large eggs

1 cup plus 2 tablespoons all-purpose flour

1 teaspoon chopped fresh thyme

1 clove garlic, minced

½ cup freshly grated gruyere cheese

¼ cup mascarpone cheese, room temperature

¼ cup milk

1 pound assorted wild mushrooms (such as shiitake or oyster), torn into small pieces*

1 tablespoon olive oil

¼ cup freshly grated parmesan cheese

freshly ground pepper, to taste

1 teaspoon salt, divided

2 medium shallots, thinly sliced

6 tablespoons unsalted butter, cold and cut into ½ inch pieces

¼ cup yellow cornmeal

Equipment:

food processor

bowl

plastic wrap

tart form

aluminum foil

baking sheet

oven

wire rack

frying pan

whisk

knife

Cooking instruction summary:

To make the crust - add the flour, cornmeal and salt to the bowl of a food processor. Add in the butter. Pulse until the butter is the size of tiny peas. Add the egg and process until the dough starts to clump together (it will look like wet sand). Dump the dough onto a floured surface and use your hands to bring it together. Roll out the dough to a 12-inch circle (rolling out the dough between two pieces of plastic wrap made this very easy). Transfer the dough to a 9-inch tart pan and press the dough against the bottom and sides. Remove the excess dough from the top. Place the tart pan on a baking sheet and put in the freezer until firm, about 30 minutes.Preheat the oven to 375 degrees. Lightly butter one side of a 12-inch square of aluminum foil. Press the foil firmly against the bottom and sides of the crust (butter side down). Bake for 10 minutes (no pie weights needed). Carefully remove the foil and then bake for another 5 to 8 minutes, until lightly golden brown around the edges. Place on a wire rack. Reduce the oven temperature to 350 degrees.To make the filling - set a large skillet over medium heat. Add the olive oil and butter. When the butter is melted, add the shallots. Cook, stirring occasionally, for about 2 to 3 minutes, until soft. Add in the garlic and thyme and cook for 30 seconds, until fragrant. Increase the heat to medium high and add in the mushrooms (if the mushrooms won’t all fit in your skillet, add as many as you can and as they cook down you’ll be able to add more to the pan). Cook for about 9 to 10 minutes, stirring occasionally, until the mushrooms are tender and the liquid has evaporated. Stir in ½ teaspoon salt and pepper (to taste). Transfer to a plate to cool.In a medium bowl, add the mascarpone. Slowly pour in the milk and whisk until the mixture is smooth. Whisk in the eggs. Add in the gruyere, parmesan and remaining ½ teaspoon salt. Add in the cooled mushrooms and mix to combine. Carefully pour the mixture into the tart shell. Bake for 35 to 40 minutes, until slightly puffed and lightly golden brown on the top (if you insert the tip of a small knife into the center, it should not release any wet custard). Let the tart cool for at least 10 minutes before removing from the pan to serve. Serve warm or at room temperature.

 

Step by step:


1. To make the crust - add the flour, cornmeal and salt to the bowl of a food processor.

2. Add in the butter. Pulse until the butter is the size of tiny peas.

3. Add the egg and process until the dough starts to clump together (it will look like wet sand). Dump the dough onto a floured surface and use your hands to bring it together.

4. Roll out the dough to a 12-inch circle (rolling out the dough between two pieces of plastic wrap made this very easy).

5. Transfer the dough to a 9-inch tart pan and press the dough against the bottom and sides.

6. Remove the excess dough from the top.

7. Place the tart pan on a baking sheet and put in the freezer until firm, about 30 minutes.Preheat the oven to 375 degrees. Lightly butter one side of a 12-inch square of aluminum foil. Press the foil firmly against the bottom and sides of the crust (butter side down).

8. Bake for 10 minutes (no pie weights needed). Carefully remove the foil and then bake for another 5 to 8 minutes, until lightly golden brown around the edges.

9. Place on a wire rack. Reduce the oven temperature to 350 degrees.To make the filling - set a large skillet over medium heat.

10. Add the olive oil and butter. When the butter is melted, add the shallots. Cook, stirring occasionally, for about 2 to 3 minutes, until soft.

11. Add in the garlic and thyme and cook for 30 seconds, until fragrant. Increase the heat to medium high and add in the mushrooms (if the mushrooms won’t all fit in your skillet, add as many as you can and as they cook down you’ll be able to add more to the pan). Cook for about 9 to 10 minutes, stirring occasionally, until the mushrooms are tender and the liquid has evaporated. Stir in ½ teaspoon salt and pepper (to taste).

12. Transfer to a plate to cool.In a medium bowl, add the mascarpone. Slowly pour in the milk and whisk until the mixture is smooth.

13. Whisk in the eggs.

14. Add in the gruyere, parmesan and remaining ½ teaspoon salt.

15. Add in the cooled mushrooms and mix to combine. Carefully pour the mixture into the tart shell.

16. Bake for 35 to 40 minutes, until slightly puffed and lightly golden brown on the top (if you insert the tip of a small knife into the center, it should not release any wet custard).

17. Let the tart cool for at least 10 minutes before removing from the pan to serve.

18. Serve warm or at room temperature.


Nutrition Information:

Quickview
323k Calories
12g Protein
19g Total Fat
25g Carbs
16% Health Score
Limit These
Calories
323k
16%

Fat
19g
31%

  Saturated Fat
10g
66%

Carbohydrates
25g
8%

  Sugar
5g
7%

Cholesterol
111mg
37%

Sodium
412mg
18%

Get Enough Of These
Protein
12g
25%

Vitamin C
97mg
118%

Vitamin A
2921IU
58%

Vitamin B2
0.65mg
38%

Selenium
26µg
38%

Phosphorus
252mg
25%

Vitamin B3
4mg
25%

Folate
94µg
24%

Vitamin B6
0.41mg
21%

Vitamin B5
2mg
20%

Copper
0.4mg
20%

Vitamin B1
0.27mg
18%

Calcium
170mg
17%

Manganese
0.33mg
16%

Potassium
569mg
16%

Fiber
3g
14%

Vitamin E
1mg
13%

Zinc
1mg
12%

Iron
2mg
12%

Magnesium
34mg
9%

Vitamin B12
0.44µg
7%

Vitamin K
5µg
6%

Vitamin D
0.84µg
6%

covered percent of daily need
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Food Trivia

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

The car crash Rabbi Bloom and Father Michael get into a car accident and it`s a bad one. Both cars are crushed but amazingly neither of the clerics is hurt. After they crawl out of their cars, Rabbi Bloom sees the priest`s collar and says, "Just look at our cars - there`s nothing left, but we`re unhurt. You`re a priest and I`m a rabbi so it must be a sign from God. He must have meant that we should meet and be friends and live together in peace the rest of our days." Father Michael replies, "I agree with you completely. This truly must be a sign from God." Rabbi Bloom then says, "Look - here`s another miracle. Although my car is wrecked, this bottle of wine didn`t break. God must want us to drink this wine and celebrate our good fortune." He hands the bottle to the priest. Father Michael takes a few big swigs and passes the bottle back to Rabbi Bloom who puts the cork back in and hands it back to the priest. Father Michael asks, "Aren`t you having any wine?" "No. I think I`ll just wait for the police," says Rabbi Bloom.

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