Rustic Mushroom Tart

Recipe Courtesy of the Mushroom Council and Bell'Alimento

 

This is a simple savory mushroom tart that you can put together quickly. It’s stunning as an appetizer when sliced and served with wine or is hearty enough as a full meal.

Yield: 4 servings

Ingredients

Tart

1-2 tablespoons extra virgin olive oil
½ onion – minced
8 ounces button mushrooms – sliced
salt/pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
¼ cup prepared béchamel sauce {see below}
1 egg – beaten

Béchamel Sauce

2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt

Directions

Add olive oil to a medium sauté pan. Heat  over medium –high.  Add onion and sauté until softened. Add mushrooms. Season with salt and pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.

Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened.

Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place béchamel sauce into center of pie crust. Top with mushrooms.

Carefully fold pie crust so that it overlaps mushrooms but does not enclose.  Brush top of pie crust with beaten egg.

Bake for approximately 30 minutes OR until crust is golden.

 

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