Mushroom Tart
Mushroom Tart: A Casual Guide
Intro
Alright, let’s make a mushroom tart! This ain’t no fancy restaurant dish, it’s a chill, Homemade kinda thing. We’re talking flaky crust, creamy filling, and a whole lotta mushrooms. Ready? Let’s do this!
Ingredients
For the crust:
1 cup all-purpose flour1/2 teaspoon salt1/2 cup cold unsalted butter, cut into small pieces2-4 tablespoons ice waterFor the filling:
1 pound mixed mushrooms (like cremini, shiitake, and oyster)1 shallot, finely chopped2 cloves garlic, minced1/4 cup dry white wine1 cup heavy cream2 large eggs1/2 cup grated Parmesan cheeseSalt and pepper to taste Instructions
Making the crust:1. Combine dry ingredients: Mix flour and salt in a bowl.
2. Cut in butter: Using your fingers or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs.
3. Add water gradually: Drizzle in ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
4. Shape and chill: Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
Preparing the filling:1. Prep the mushrooms: Clean and slice the mushrooms.
2. Sauté the veggies: In a large skillet, sauté the shallot and garlic in a bit of olive oil until softened.
3. Cook the mushrooms: Add the mushrooms to the skillet and cook until all the liquid has evaporated. Season with salt and pepper.
4. Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
Assembling and baking the tart:1. Roll out the dough: Preheat your oven to 375°F (190°C). Roll out the chilled dough to a 12-inch circle.
2. Prepare the tart pan: Fit the dough into a 9-inch tart pan with removable bottom. Trim any excess dough.
3. Blind bake the crust: Prick the dough with a fork and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and bake for another 5-7 minutes until lightly golden.
4. Make the custard: In a bowl, whisk together the heavy cream, eggs, Parmesan cheese, salt, and pepper.
5. Combine filling and custard: Pour the mushroom mixture into the pre-baked crust. Pour the custard evenly over the mushrooms.
6. Bake the tart: Bake for 30-35 minutes, or until the custard is set and golden brown on top.
7. Let it cool: Let the tart cool completely before serving.
Serving suggestions: Serve warm or at room temperature.
Enjoy with a green salad or a glass of your favorite white wine.Tips:
For a richer flavor, use a combination of different mushrooms.If you don’t have dry white wine, you can use chicken broth or apple juice instead.To make the tart ahead of time, assemble it up to the baking stage and refrigerate until ready to bake.And there you have it! A homemade mushroom tart that’s sure to impress. Enjoy!
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