Meatless Mushroom Tart Recipes

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MEATLESS MUSHROOM TART



Meatless Mushroom Tart image

This is a wonderful, savory, quiche-like pie that I use as a brunch entree and also as a vegetarian main dish to supplement my traditional Thanksgiving dinner for family and friends. It could also be altered for use as an appetizer if made using mini-tart pan. It always gets rave reviews!

Provided by Stephanie V

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 2h27m

Yield 8

Number Of Ingredients 9

1 (17.25 ounce) package frozen puff pastry, thawed according to package instructions
3 tablespoons butter, melted
2 ½ cups chopped yellow onion
8 cups portobello mushrooms, coarsely chopped
2 tablespoons fresh thyme leaves, finely chopped
1 (8 ounce) package cream cheese, cut into cubes, at room temperature
salt and ground black pepper to taste
1 large egg yolk
1 tablespoon milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
  • Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
  • Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
  • Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
  • Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
  • Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
  • Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.

Nutrition Facts : Calories 522.6 calories, Carbohydrate 38 g, Cholesterol 68 mg, Fat 37.9 g, Fiber 3.3 g, Protein 10 g, SaturatedFat 15 g, Sodium 273.6 mg, Sugar 4.6 g

MUSHROOM TART



Mushroom Tart image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1/3 cup extra-virgin olive oil, divided
2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
Gray salt
Freshly ground black pepper
2 tablespoons butter, divided
2 to 3 shallots, minced
4 cloves garlic, minced
1 1/2 tablespoons freshly chopped thyme leaves
1 cup heavy cream
1/4 cup grated Parmesan
1/2 lemon, juiced
1 egg, well beaten
2 tablespoons freshly minced parsley leaves
1 sheet frozen puff pastry, thawed
Flour, for dusting work surface
1 pound dry beans, for baking crostata shell
8 ounces crumbled blue cheese

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.

CARAMELISED MUSHROOM TARTLETS



Caramelised mushroom tartlets image

Try these super-clever caramelised mushroom tartlets on those occasions when you're entertaining and need an exciting canapé, but could do without the faff

Provided by Orlando Murrin

Categories     Buffet, Canapes, Snack, Starter

Time 30m

Yield Makes 12 tartlets

Number Of Ingredients 9

2 tbsp olive oil
1 onion, chopped
1 tbsp golden caster sugar
250g chestnut mushrooms, cleaned and thinly sliced
1 garlic clove, crushed
3-4 tbsp thyme leaves, finely chopped
butter, for spreading
12 slices of thin sliced white sandwich bread
100g grated gruyère or cheddar, for sprinkling

Steps:

  • Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
  • To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
  • When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.

Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

THREE MUSHROOM TART



Three Mushroom Tart image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 1 (10-inch) tart

Number Of Ingredients 26

2 ounces dried shiitake mushrooms
3 ounces portobello mushrooms
8 ounces white mushrooms
6 tablespoons unsalted butter
1 small onion, thinly sliced
4 sprigs fresh thyme
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup dry red wine
1 tablespoon tomato paste
1 Cornmeal Peppercorn Crust, recipe follows
Sage Whipped Cream, for serving, recipe follows
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 teaspoon salt
2 teaspoons coarsely ground black pepper
6 ounces unsalted butter, chilled
3 tablespoons ice water
1/2 cup heavy cream
1/4 teaspoon orange zest
3/8 teaspoon ground sage
2 fresh sage leaves, finely chopped
1/8 teaspoon kosher salt
Generous pinch ground white pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Put the shiitakes into a medium saucepan with cold water to cover. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes or until softened. Drain and cool. Remove stems and slice mushrooms 1/4-inch thick. Set aside.
  • Put the portobellos and white mushrooms in a colander and rinse well.
  • In a large skillet over medium heat, melt the butter over medium heat. Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil. Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down. Add the shiitakes, red wine and tomato paste and simmer until thickened. Spoon into the partially baked Cornmeal Peppercorn Crust and bake
  • Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling.
  • Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart.

MEATLESS MUSHROOM TART



Meatless Mushroom Tart image

This is a wonderful, savory, quiche-like pie that I use as a brunch entree and also as a vegetarian main dish to supplement my traditional Thanksgiving dinner for family and friends. It could also be altered for use as an appetizer if made using mini-tart pan. It always gets rave reviews!

Provided by Stephanie V

Categories     Vegetarian Pie

Time 2h27m

Yield 8

Number Of Ingredients 9

1 (17.25 ounce) package frozen puff pastry, thawed according to package instructions
3 tablespoons butter, melted
2 ½ cups chopped yellow onion
8 cups portobello mushrooms, coarsely chopped
2 tablespoons fresh thyme leaves, finely chopped
1 (8 ounce) package cream cheese, cut into cubes, at room temperature
salt and ground black pepper to taste
1 large egg yolk
1 tablespoon milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
  • Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
  • Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
  • Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
  • Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
  • Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
  • Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.

Nutrition Facts : Calories 522.6 calories, Carbohydrate 38 g, Cholesterol 68 mg, Fat 37.9 g, Fiber 3.3 g, Protein 10 g, SaturatedFat 15 g, Sodium 273.6 mg, Sugar 4.6 g

MEAT TARTS



Meat Tarts image

Make and share this Meat Tarts recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Meat

Time 50m

Yield 12-16 tarts

Number Of Ingredients 6

1 lb lean ground beef
1/2 cup onion, chopped fine
2 teaspoons Worcestershire sauce
1 (10 ounce) can mushroom soup
2 cups grated cheddar cheese
12 slices fresh brown bread

Steps:

  • Trim crusts from bread and butter.
  • Place butter side down in tart tins.
  • Brown beef and add onion, worcestersauce and soup.
  • Slowly stir in cheese.
  • Mix well.
  • Fill tart shells with mixture.
  • Bake 350 for 35 minutes.
  • These freeze well. After removing from freezer, cook 10 minutes before serving.

Nutrition Facts : Calories 244.2, Fat 11.7, SaturatedFat 5.9, Cholesterol 44.4, Sodium 422.3, Carbohydrate 19.4, Fiber 1.6, Sugar 4, Protein 15.7

MUSHROOM AND TOMATO TARTS



Mushroom and Tomato Tarts image

Make and share this Mushroom and Tomato Tarts recipe from Food.com.

Provided by Latchy

Categories     Tarts

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

1 sheet of ready rolled puff pastry
2 tablespoons soft cream cheese
2 tablespoons oil
100 g button mushrooms, sliced
2 garlic cloves, crushed
1/2 teaspoon dried herbs
4 cherry tomatoes, sliced
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to hot 240C (gas 200C) Use a non stick tray or else oil an oven tray.
  • Cut pastry into quarters.
  • Place pastry on prepared oven tray.
  • Fold edges of pastry to form a 1cm border, press down firmly.
  • Spread cream cheese over pastry.
  • Heat oil in pan, add mushrooms, garlic and herbs.
  • Stir over medium heat for 2 minutes or until softened and lightly golden.
  • Drain on paper towels.
  • Arrange mushroom mixture over cream cheese, top with tomato, sprinkle with cheese.
  • Bake 20 minutes until pastry is puffed and golden.

Nutrition Facts : Calories 429.6, Fat 32.3, SaturatedFat 8.1, Cholesterol 6.5, Sodium 188.3, Carbohydrate 29.6, Fiber 1.3, Sugar 1.2, Protein 6.1

MUSHROOM TART



Mushroom tart image

Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 1h10m

Number Of Ingredients 9

175g Flora 100% Natural Ingredients plus 2 tbsp
300g wholemeal flour
A small handful of thyme, leaves picked
600g mixed mushrooms, cleaned and sliced
1 small onion, finely choped
125g soft cheese
1/2 small bunch chives, chopped
2 garlic cloves, crushed
1 egg, beaten to glaze

Steps:

  • Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
  • Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
  • Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
  • Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
  • Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.

Nutrition Facts : Calories 495 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium

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