Shiitake And Egg Tart Recipes

SHIITAKE AND GOAT CHEESE TART

Steps:

• Make crust:
• Blend flour and salt in processor. Add butter; process until coarse meal forms. Add ice water; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly before rolling out.)
• Preheat oven to 375°F. Roll out dough on floured surface to 15-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim off excess dough. Freeze crust 20 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans; bake until pale golden, piercing with toothpick if crust bubbles, about 15 minutes. Cool. Maintain oven temperature.
• Make filling:
• Bring cream and garlic to boil in heavy medium saucepan. Reduce heat to medium; simmer until mixture is reduced to 1 cup, whisking occasionally, about 15 minutes. Cool. Puree in processor. Blend in egg and salt.
• Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season with salt and pepper. Cool.
• Spread goat cheese over bottom of crust. Sprinkle mushrooms over. Spoon cream mixture over. Bake until filling is set, about 20 minutes. Cool on rack.

TOMATO AND BRIE TART

Steps:

• Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.
• Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid).
• Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, and bake 15 minutes.
• Reduce temperature to 375°; continue baking until golden brown and cooked through, 25 to 35 minutes more. Sprinkle with thyme sprigs and serve warm or room temperature, with greens.

CORN AND SHIITAKE TART

Steps:

• On a lightly floured surface, roll out dough to a 13-inch round, about 1/4 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round flan ring or a tart pan with a removable bottom, pressing into the edges. Using a rolling pin or a sharp paring knife, trim the dough flush with the edge of the pan. Chill shell until firm, about 30 minutes. Meanwhile, preheat the oven to 375°F.
• Line chilled shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake 30 to 40 minutes. Remove weights and parchment; continue baking until tart shell is golden brown all over, 10 to 15 minutes more. Cool completely on a wire rack.
• Heat olive oil in a large nonstick skillet over medium heat.Add mushrooms, and cook until they start to give off moisture, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until softened and translucent, 2 to 3 minutes. Stir in the corn and the chives and cook, 1 to 2 minutes more. Remove filling from heat and season with salt and pepper; stir to combine. Set filling aside.
• In a bowl, whisk together milk, cream, and eggs; season with salt and pepper. Pour mushroom filling into cooled tart shell. Place tart on a rimmed baking sheet; pour in milk mixture. Bake, rotating the sheet halfway through, until custard is set in the center, 20 to 25 minutes. Cool slightly on a wire rack. Garnish with chives, and serve warm or at room temperature.