Posts Tagged ‘tart’

Sun-Dried Mushroom Tart

The mushrooms make it “meaty” and filling and the flavor factor is bumped way up with the addition of onions, herbs and plump sun dried tomatoes that have been plucked from a jar of oil. The egg, cream and cheese take it over the top. Experiment with different mushroom varieties to put a different spin on flavor. Shiitake, white button or crimini mushrooms would all be delicious, or you could even try a combination of all three.

Serves: 8

Ingredients:

1 – 9” refrigerated pie crust.
1 tablespoon extra-virgin olive oil
½ onion, minced
12 ounces sliced mushrooms
2 cloves garlic, minced
¼ cup stock
1 tablespoon minced fresh flat leaf Italian parsley
1 teaspoon lemon juice
Salt/pepper
¼ cup grated Pecorino cheese
1 egg, beaten
2 tablespoons heavy whipping cream
¼ cup sliced sun dried tomatoes

Instructions:

1. Preheat oven to 375°.

2. Spray a 9” tart pan with non-stick cooking spray. Place pie crust into tart pan. Remove, discard excess. Prick bottom with tines of fork. Bake for approximately 10 minutes.

3. Heat oil in a large skillet over medium heat. Add onions and mushrooms, cook for approximately 5 minutes. Add garlic, stock and parsley. Stir to combine. Reduce heat to simmer. Add lemon juice and season with salt/pepper.

4. Pour mushroom mixture into crust.

5. In a small bowl add cheese, egg and cream. Mix to combine.

6. Sprinkle the sun dried tomatoes evenly over the mushrooms in the crust. Pour egg mixture over. Bake for approximately 25 minutes or until set.

7. Cool slightly prior to serving. Garnish with additional parsley or green onions.

Rustic Mushroom Tart

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.