SAVORY MUSHROOM TARTS
When I had drop-in guests, I threw some mini tart appetizers together using mushrooms I had just bought on sale. Everyone gave them rave reviews and thought I'd spent hours cooking.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings., Saute mushrooms in oil and drippings until tender. Stir in the bacon, tomatoes, thyme, salt and pepper. Fill each tart shell with a heaping teaspoonful of filling and 1/2 teaspoon spreadable cheese., Place on ungreased baking sheets. Bake at 350° for 6-8 minutes or until heated through.
Nutrition Facts :
MUSHROOM GALETTE RECIPE
A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.
Provided by Mon Petit Four
Categories Appetizers & Sides
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
- Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
- Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
- Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
- Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
- Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
- Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
- Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.
Nutrition Facts : Calories 292 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MUSHROOM TART
If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, main course
Time 1h15m
Yield 1 9- or 10-inch tart, serving 6
Number Of Ingredients 6
Steps:
- Line a 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
- Preheat the oven to 350 degrees. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
- Whisk the milk into the eggs. Add salt and pepper, and stir in the mushrooms and cheeses. Mix together well and turn into the crust, scraping every last bit out of the bowl with a rubber spatula.
- Place in the oven and bake 30 to 45 minutes, until set and lightly browned.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 188 milligrams, Sugar 2 grams, TransFat 0 grams
SAVORY MUSHROOM TARTLETS
About these robust morsels, my husband likes to say, "I bet you can't eat just one- they're that good!" And he's right. Folks always come back for more.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. , In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly. , Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned.
Nutrition Facts : Calories 309 calories, Fat 14g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 542mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
MUSHROOM-GRUYERE TART
The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9 1/2-inch tart
Number Of Ingredients 15
Steps:
- Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
- Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
- In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)
WILD MUSHROOM TART
This savory tart features a quickly made puff pastry. (You can use store-bought, if you wish, but this dough is easy and fun.) There's enough for two tarts, so store half in the freezer, rolled out, for later use. Make the dough up to a day or two in advance, and use chanterelles or other pale wild mushrooms, if possible. If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. Serve as a first course or as a light lunch, accompanied by a simple green salad.
Provided by David Tanis
Categories pies and tarts, vegetables, appetizer
Time 1h30m
Yield 4 generous or 6 restrained portions
Number Of Ingredients 14
Steps:
- Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
- You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
- Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
- Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
- In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
- Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
- Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.
More about "savory mushroom tart recipes"
SAVORY MUSHROOM TARTLETS - GARLIC & ZEST
From garlicandzest.com
3.6/5 (16)Total Time 45 minsCategory AppetizerCalories 116 per serving
- In a large bowl, beat together the cream cheese, flour and butter to form a dough. Chill for one hour.
- In a skillet over medium high heat, saute the mushroom and onion in the butter until tender. Add sour cream, salt, thyme and flour and stir to combine. Cook for one minute, remove from heat to cool.
- On a floured surface, roll out the dough to about 1/4" thick. Cut the dough into rounds with a biscuit cutter, about 2" in diameter. Fit the dough rounds into mini muffin tins and lightly tamp them into place. Fill the tarts with 1 teaspoon of mushroom filling. Bake 12-14 minutes.
SAVORY MUSHROOM TART - RECIPE - FINECOOKING
From finecooking.com
4.7/5 (6)Category AppetizersServings 4Calories 800 per serving
9 SAVORY TART RECIPES THAT ARE EASY TO MAKE - GREATIST
From greatist.com
AFELIA’S SPINACH MUSHROOM SAVOURY TARTS
From afeliaskitchen.com
WILD MUSHROOM TART | KITCHN
From thekitchn.com
SAVORY MUSHROOM TART [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
10 BEST MUSHROOM TART PUFF PASTRY RECIPES | YUMMLY
From yummly.com
GREEN BEAN MUSHROOM TART - A SPICY PERSPECTIVE
From aspicyperspective.com
19 SAVOURY TARTS RECIPES FOR FUTURE LUNCHES AND PICNICS
From gourmettraveller.com.au
MUSHROOM TART - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
MUSHROOM TARTLETS - FEELGOODFOODIE
From feelgoodfoodie.net
SAVORY MUSHROOM TARTS - INTENTIONALLY EAT
From intentionallyeat.com
SAVORY MUSHROOM PUFF PASTRY TART WITH WHITE CHEDDAR CHEESE
From thespicetrain.com
VEGAN SPINACH MUSHROOM TART - VEGAN RICHA
From veganricha.com
EASY MUSHROOM TART RECIPE - VEGGIE DESSERTS
From veggiedesserts.com
CREAMY MUSHROOM TARTLETS | EASY APPETIZER - MINISTRY OF CURRY
From ministryofcurry.com
SAVOURY TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROSEMARY MUSHROOM TART - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
SAVORY TART RECIPES | ALLRECIPES
From allrecipes.com
WILD MUSHROOM TART | KING ARTHUR BAKING
From kingarthurbaking.com
25 SIMPLE SAVORY PUFF PASTRY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MUSHROOM TART WITH PUFF PASTRY - A BAKING JOURNEY
From abakingjourney.com
SAVORY CHICKEN MUSHROOM TART • THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
10 SAVORY TART RECIPES YOU’LL WANT TO BAKE AGAIN AND AGAIN
From gourmandelle.com
50+ SAVOURY MUSHROOM RECIPES - THE WINGED FORK
From thewingedfork.com
MUSHROOM GALETTE - CAROLINE'S COOKING
From carolinescooking.com
SAUTéED MUSHROOM AND PARMESAN TART - MONDAY SUNDAY KITCHEN
From mondaysundaykitchen.com
MUSHROOM TART - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
SAVORY MUSHROOM TART - MOM'S GOURMET
From momsgourmet.net
SAVORY SUMMER TART WITH CHARD AND MUSHROOMS RECIPE - COOKS …
From cookswithoutborders.com
SAVORY MUSHROON TART – MUSHROOM COUNCIL
From mushroomcouncil.com
PUFF PASTRY MUSHROOM TART - EVERYDAY DELICIOUS
From everyday-delicious.com
BUTTERNUT SQUASH & MUSHROOM TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
30 SWEET AND SAVORY TART RECIPES THAT ARE EASY AND TASTY
From insanelygoodrecipes.com
SAVORY MUSHROOM TART WITH SHALLOTS & ROSEMARY - A SIDE …
From asideofsweet.com
EASY AND SAVORY MUSHROOM TART FOR BREAKFAST OR BRUNCH
From caribbeangreenliving.com
SAVORY MUSHROOM TARTLETS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
GOUDA & HONEY MUSHROOM TARTS - THE DELICIOUS SPOON
From thedeliciousspoon.com
SAVORY CHICKEN MUSHROOM TART | RECIPE | STUFFED MUSHROOMS, …
From pinterest.com
SAVORY PESTO MUSHROOM TART - ELISSA GOODMAN
From elissagoodman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love