California Mushroom Tart Recipes

MUSHROOM TART

Steps:

• Preheat oven to 180°C/350°F (160°C/320°F fan).
• On medium heat, heat olive oil in a pan. Add the mushrooms, season with salt and pepper, and cook stirring occasionally until the mushrooms release their liquids and it cooks off (about 8 minutes).
• Melt butter (optional)*, and saute garlic until its fragrant. Add thyme, cook for a minute, and remove from heat.
• Line a baking sheet with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges using a sharp knife leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
• Top the puff pastry with grated cheese, followed by sauteed mushrooms.
• Using a pastry brush, brush the border with an egg wash.
• Bake for 12-15 minutes, or until the puff pastry is puffed and lightly browned.
• Sprinkle some chili flakes if desired, then cut into 6 squares, and serve warm.

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.

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 the oven to 400°F. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1-inch border. Using a fork, prick the dough inside the border every 1/2 inch. Bake until golden, rotating the pan once, about 15 minutes.
• Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with 1 tablespoon of the oil. Season with salt. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
• In a large saucepan with a tight-fitting lid, heat the remaining tablespoon of oil. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
• Top the dough with the mushroom-spinach mixture. Scatter the onions and goat cheese on top. Bake until the cheese is lightly browned, about 15 minutes.

WILD MUSHROOM TART

Steps:

• Make shell:
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
• Cool completely in pan on a rack, about 15 minutes.
• Make filling while shell bakes:
• Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
• Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
• Fill and bake tart:
• Reduce oven temperature to 325°F.
• Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
• Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.

EXOTIC MUSHROOM TART

Steps:

• Preheat the oven to 350 degrees F.
• Place crust in a 10 inch tart pan.
• Prick the bottom of the crust all over with a fork.
• In a medium saute pan, over medium heat, melt the butter.
• Add the onions.
• Season with salt and pepper.
• Saute for 1 minute.
• Add the mushrooms.
• Season with salt and pepper.
• Continue to saute for 3 to 4 minutes or until the mushrooms are wilted.
• Stir in the garlic and remove from the heat.
• Cool completely.
• In a mixing bowl, whisk the cream and eggs together.
• Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and Worcestershire sauce.
• Mix well.
• Pour the mushroom mixture into the pastry shell.
• Sprinkle the cheese over the mushrooms.
• Pour the cream mixture over the cheese.
• Bake until the center sets and the top is golden, about 55 minutes.
• Remove from the oven and let cool for 5 minutes before slicing to 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.

WILD MUSHROOM TART

Steps:

• For crust:
• Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
• Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
• For filling:
• Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
• Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.
• Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
• Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

RUSTIC MUSHROOM TART

Steps:

• Combine ricotta, goat cheese, rosemary and peppers in a medium bowl; set aside.
• Heat butter in a large skillet over medium-high heat.
• Add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes.
• Pour in wine and simmer until the liquid has evaporated, about 2 minutes & set aside.
• Preheat oven to 400°F
• Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.
• Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets to form a rectangle.)
• Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
• Lightly coat the phyllo with oil using a pastry brush.
• Sprinkle with 1 teaspoon breadcrumbs.
• Repeat this step, layering the remaining phyllo on top.
• Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
• Spread the reserved cheese mixture evenly over the phyllo.
• Top with the reserved mushroom mixture.
• Bake the tart until the crust is brown and crispy, 25 to 30 minutes.
• Let cool in the pan on a wire rack for 5 minutes.
• To serve, lift the parchment paper and slide the tart onto a cutting board or large platter & serve warm.
• Also serve a salad of baby greens, carrots, and radishes with a vinaigrette -- warm bread, lathered with butter & a nice fruity wine!

HEAVENLY MOREL OR MUSHROOM TARTS

Steps:

• For pastry: In a large mixing bowl, beat together cream cheese and 1/2 cup butter with an electric mixer on medium to high until smooth. Add 1-1/2 cups flour and beat on low speed until combined. Cover and chill for at least 1 hour or until dough is easy to handle.
• Meanwhile, clean mushrooms. Place morel mushrooms, if using, in a large bowl. Cover with cold tap water; add 1/2 teaspoon salt. Soak for 10 to 15 minutes. Drain, rinse and repeat two more times. Drain thoroughly; pat mushrooms dry with paper towels. Chop mushrooms (you should have 2 cups).
• For filling: In a large skillet, cook onion in 3 tablespoons butter over medium heat until tender. Add mushrooms. Cook and stir for 3 to 5 minutes or until liquid is nearly evaporated. Remove from heat.
• In a small bowl, stir together sour cream, 2 tablespoons flour, 1/4 teaspoon salt, marjoram, and rosemary until combined. Stir sour cream mixture into mushroom mixture.
• On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges to 1/8-inch thickness. Cut dough into twenty-four 3-inch circles, rerolling dough as necessary. Using small cutters, make cutouts in the centers of half of the rounds or cut a slit in half of the rounds to let the steam escape during baking.
• Place 12 of the circles, without cutouts, on an ungreased baking sheet. Place about 1 tablespoon of the filling in the center of each. Moisten edges of filled pastry with a little water. Add the remaining 12 circles with cutouts or slits. Crimp edges together with a fork. Brush tops with beaten egg.
• Bake in a 350 degree F oven 25 minutes or until pastry is golden brown. Serve warm.