Zucchini Mushroom And Taleggio Tart Recipes

ZUCCHINI AND GOAT CHEESE TART

Steps:

• Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
• Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
• Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

EASY ZUCCHINI, TOMATO, AND CHEESE TART

Steps:

• Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
• Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
• Preheat the oven to 425 degrees F.
• Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

TALEGGIO AND MUSHROOM TART

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.

ZUCCHINI, MUSHROOM AND TALEGGIO TART

Steps:

• 1. Preheat oven to 350F. Line baking sheet with parchment paper. Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add half of zucchini and sauté 5 to 7 minutes, or until browned on both sides. Transfer to paper-towel-lined plate to drain. Repeat with remaining zucchini. Sprinkle with salt and pepper. 2. Add remaining olive oil to skillet. Sauté mushrooms 7 to 10 minutes, or until browned and liquid has evaporated. Stir in garlic and thyme, and cook 1 minute. Add Madeira, and sauté 1 minute more, or until liquid has evaporated. Remove from heat. 3. Place puff pastry on prepared baking sheet. Prick dough all over with fork, leaving 1/2-inch border on all sides. Spread mushrooms over pastry inside border. Lay zucchini and cheese over mushrooms. Bake 20 to 25 minutes, or until edges are golden brown and cheese has melted. Let stand 5 minutes before slicing and serving.

TRUFFLED TALEGGIO OR FONTINA AND MUSHROOM PIZZA

Steps:

• Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F
• Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle (Thin crust is the key.). Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.
• Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.
• Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms evenly over crust, then season with salt and pepper and lay cheese on top.
• Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil and season with pepper. Serve immediately.

MUSHROOM PAPPARDELLE WITH TALEGGIO CHEESE

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.

TALEGGIO-AND-ROASTED-MUSHROOM DIP

Steps:

• Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a rimmed baking sheet. Bake, tossing once, until golden, 20 to 25 minutes. Transfer mushrooms to a 6-inch ovenproof skillet. Top with Taleggio. Bake until bubbly, about 5 minutes. Top with fresh thyme. Serve with crostini.

ZUCCHINI, MUSHROOM & MOZZARELLA TART

Steps:

• Heat oven to 425°F
• Mix the tomato paste and garlic together.
• Place the pastry on a baking sheet and score a border about 1/2in in from the edge.
• Prick the pastry within the border all over with a fork, then spread with the tomato mixture.
• Top with the cheese, mushrooms and zucchini, drizzle with olive oil, then evenly scatter over the oregano along with a little salt and pepper.
• Bake for 20 mins until risen and golden, then slice and serve with salad.