TALEGGIO AND MUSHROOM TART
Provided by Florence Fabricant
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Combine flour and salt in food processor. Pulse to combine. Dice butter, and add. Pulse until pebbly. Open lid, and sprinkle with egg yolk mixture. Pulse 10 or 12 times. If dough does not come together, sprinkle on a little more ice water and pulse again. Do not overwork.
- Gather dough in a ball, flatten and roll out on floured board. Fit into an 8-or 9-inch tart pan. Prick bottom, line with parchment paper or foil, cover with pastry weights or dry beans and bake 10 minutes. Remove paper and weights. Bake about 10 minutes more, until pastry starts to color. Remove from oven. Reduce heat to 375 degrees.
- While pastry bakes, heat oil in a 10-inch skillet. Add half the cumin seeds. When they pop, add mushrooms and shallots, and saute, stirring, until mushrooms start to brown. Season with salt and pepper.
- Spread pastry with creme fraiche. Cover with mushrooms, and top with cheese slices. Scatter with remaining cumin. Bake in oven about 20 minutes, until cheese melts. Serve.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 275 milligrams, Sugar 1 gram, TransFat 0 grams
TALEGGIO TART WITH WALNUT PASTRY
Delicate, nutty pastry provides a perfect backdrop to the creamy filling of this mouthwatering meat-free main course
Provided by Georgina Fuggle
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 2h
Number Of Ingredients 13
Steps:
- To make the pastry, whizz the flour and walnuts in a food processor until the walnuts are very fine. Add the butter and cheese and whizz again until the mixture resembles breadcrumbs. Add the beaten egg and 1 tsp cold water. Pulse until the mixture forms a dough, adding a little more water if needed. Wrap in cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a 50p piece and use it to line a 23cm tart tin. Prick the base several times with a fork and return to the fridge to chill for a further 15 mins. (Don't be tempted to skip this step - it will help prevent any shrinkage.)
- Heat the olive oil in a frying pan over a medium heat and add the shallots and garlic. Fry for 5-10 mins until the shallots have softened and are golden. Remove from the heat and allow to cool slightly.
- Line your pastry with baking parchment, fill with baking beans and bake for 15 mins. Remove the parchment and return to the oven for a further 10 mins - this will allow the base to dry out before you add the filling. Reduce oven to 160C/140C fan/gas 3.
- Crack the egg into a medium-sized mixing bowl and add the yolks. Beat lightly with a fork before pouring in the cream. Stir in the shallots and garlic, as well as three-quarters of the Talegio, three-quarters of the cress and the lemon zest. Season.
- Pour the mixture into the tart case, add the remaining cheese and season with pepper.
- Bake for 40-50 mins until the filling is set and feels firm to the touch. Remove from the oven and allow to cool for 10 mins. Scatter over the remaining cress and lemon zest.
Nutrition Facts : Calories 424 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
MUSHROOM PAPPARDELLE WITH TALEGGIO CHEESE
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
- Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
- Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.
MUSHROOM TART WITH TALEGGIO
A savory, satisfying mushroom tart that is great for entertaining.
Provided by Ian Benites
Categories Appetizer
Number Of Ingredients 19
Steps:
- If your puff pastry is frozen, thaw it following the package instructions and then make sure it is at refrigerator temperature before working with the dough. If it is at room temperature it will be too soft to work with.
- Preheat your oven to 400F
POTATO, TALEGGIO & SPINACH TART
This hearty tart is ideal for feeding a hungry crowd. It reheats really well, so you can bake it earlier in the day
Provided by Mary Cadogan
Categories Lunch, Main course
Time 2h30m
Number Of Ingredients 8
Steps:
- Tip the flour and the yeast into a bowl and mix well. Stir in ½ tsp salt, then make a well in the centre and add 200ml hand-hot water and the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until the dough is smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.
- Meanwhile, boil the potatoes, then drain. Leave until cool enough to handle, then peel and cut into thin slices.
- Put the spinach into a metal colander and pour over boiling water from a kettle to just wilt the leaves. Press out excess water using the edge of a saucer.
- Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange the spinach over the pastry to within 2cm of the edges. Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown. Serve cut into squares.
Nutrition Facts : Calories 370 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.43 milligram of sodium
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