Asiago Mushroom Tart Recipes

ASIAGO MUSHROOM TART RECIPE

Steps:

• Bring ½ cup water to boil in microwave. Add dried porcinis and submerge in the water. Allow mushrooms to sit and reconstitute for at least 30 minutes. Meanwhile, preheat oven to 400 degrees.
• Unroll pie crust and roll to a 15" circle. Wrap the crust around a rolling pin and transfer to a baking sheet lined with parchment paper and set aside.
• Use a slotted spoon to remove porcinis from liquid and chop coarsely, reserving the mushroom broth. Place a large skillet over medium-high heat and melt butter. Add porcini and criminis and cook for about 10 minutes, stirring occasionally until mushrooms are tender and dark brown in color.
• Add diced red onion, garlic, thyme and pepper and cook an additional 2 minutes. Add sherry or wine, Worcestershire and reserved porcini broth, making sure not to add any sediment that has collected on the bottom. Boil for 2-3 minutes until liquid is evaporated. Remove from heat and set aside to cool.
• Sprinkle half of the shredded Asiago into bottom of the rolled out pie crust then top with cooked mushrooms. Spread the filling out so it stops 2" from the edge of the dough. Fold the remaining dough up and over the mushrooms, folding and pleating as you work around the tart. Beat one egg thoroughly and brush egg wash over the exposed crust, going under the folds to help them stick together.
• In a small bowl, whisk cream and remaining 2 eggs until smooth then pour into crust. Top with remaining Asiago and bake about 30 minutes until set and the top is golden. Cool at least 15 minutes prior to serving.

MUSHROOM TART WITH FONTINA AND ASIAGO CHEESE

Steps:

• Pre-heat the oven to 425 degrees F.
• Heat the olive oil and butter in a large saute pan over medium heat until butter foams.
• Add garlic and mushrooms.
• Sprinkle with 1/2 tsp. sea salt and stir until the mushrooms start to release their moisture and begin to shrink, 2 - 3 minutes.
• Increase heat to medium-high so that you hear a steady sizzle; stir occasionally.
• In about 5 minutes, when liquid evaporates and mushrooms begin to brown, give just an occasional sweep with the spoon (about once a minute) to let the mushrooms brown nicely, cooking them another 2 - 4 minutes.
• Resist desire to stir to often.
• Turn off heat and toss in the parsley and pepper to taste, adding more salt if needed.
• Add other herbs.
• Set aside to cool.
• Meanwhile, thaw the puff pastry at room temperature until pliable, 45 minutes.
• Position a rack on the bottom rack of the oven at 425 degrees F.
• Lightly dust work area with flour.
• Unfold the pastry sheet and roll into rectangle about 10 x 15 inches, and about 1/16" thick.
• Slide it onto a baking sheet lined with parchment paper.
• With the exception of about an inch border around the edges of the pastry, prick the pastry all over with a fork.
• With a pastry bush, brush the beaten egg over the border only (you won't need all of it, so fry it up and either eat it or give to your puppies like I did).
• Bake until the pastry begins to puff and the surface feels dry, about 5 minutes.
• Scatter the sauteed mushrooms onto the pastry, leaving an inch of the border uncovered.
• Bake until the crust border is puffed and deeply golden brown, about 10 minutes.
• Scatter the cheese over the mushrooms and continue baking until the cheese melts, another 5 minutes.
• Let cool briefly on a rack.
• Slide tart off of the pan and parchment paper.
• Slice and serve.