California Mushroom Tart Recipes

CALIFORNIA MUSHROOM TART

Steps:

• Press pie dough into 9" tart pan. Press dough into pan's fluted edge, trim excess. Cover dart shell with aluminum foil and fill with dried beans or baking weights. Bake according to package instructions. Let cool 5 minutes and remove weights. (you may do this earlier in the day, and hold at room temperature til needed).
• Slice veges into 1/8" slices. Pat dry with paper towels. Sprinkle cheese, spinach and basil over bottom of tart.
• Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of mushroom, red bell pepper, and onion. (the onion tends to fall apart - just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more mushrooms. Sprinkle with diced sun-dried tomatoes.
• Drizzle the tart with olive oil. Season with salt and pepper. Bake at 350F until tart is golden brown around the edges, about 30 minutes.

MUSHROOM TART

Steps:

• 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 mushrooms 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.

MUSHROOM TART

Steps:

• 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.