Savory Mushroon Tart Recipes

MUSHROOM GALETTE RECIPE

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.

SAVORY MUSHROON TART

Steps:

• Preheat oven to 400 degrees. In a small bowl, stir together mushrooms, garlic, gouda, thyme, salt, and pepper. Set aside.
• Unroll pie crusts, cut off the outer edges of each round to create a large square. Cut the square in half, and then slice each half into two rectangles, where one rectangle is slightly smaller than the other. Place the smaller rectangles on a parchment-lined baking sheet.
• Spoon the mushroom mixture in a mound on top of each of the smaller rectangles of dough. Place the larger rectangles over the mushroom mixture, and use a fork to press the edges of the top and the bottom pie dough pieces together. If desired, use a knife to cut teardrop "leaves" out of the extra pie dough pieces. Brush the top of each mushroom tart with a bit of beaten egg, press leaves on top of each tart (if desired), brush again with beaten egg and bake in oven for 15-18 minutes, or just until the tarts are golden brown. Serve immediately and enjoy.

MUSHROOM-GRUYERE TART

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.)