Mushroom Tart With Fontina And Asiago Cheese Recipes

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MUSHROOM- FONTINA PUFF PASTRY TART



Mushroom- Fontina Puff Pastry Tart image

Using puff pastry make this a breeze to whip up for a tasty appe-teazer! Use any combination of mushrooms you like but mix 'em up for a more interesting flavor. Timing does not include time to defrost the pastry sheet. Recipe origin unknown, my cooking instructor shared this with the class. Super delish!

Provided by Chicagoland Chef du

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon unsalted butter
4 ounces shiitake mushrooms, cleaned, sliced 1/4-inch thick
6 ounces cremini mushrooms, cleaned, sliced 1/4-inch thick
6 ounces white mushrooms, cleaned, sliced 1/4-inch thick
2 garlic cloves, minced
kosher salt, to taste
pepper, to taste
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons fresh herbs, 2 T total combination of thyme, sage, chives
1 sheet frozen puff pastry, Pepperidge Farm, thawed for 30-45 minutes
flour, for dusting
1 egg, beaten well
1/2 cup Fontina cheese, grated, about 1 3/4 oz

Steps:

  • Preheat oven to 425°F Position the rack to the middle of the oven.
  • Heat the oil and butter in a 12" saute' pan over medium heat. Once the butter starts to foam, add the mushrooms and garlic.
  • The mushrooms will quickly absorb all the fat in the pan.
  • Sprinkle with 1/2 t salt and stir until the mushrooms release their moisture and start to shrink, about 2-3 minutes, maybe a bit longer.
  • Increase the heat so that you hear a steady sizzle; stir occasionally.
  • In about 5 minutes, when the liquid evaporates, and the mushrooms start to brown, give an occasional sweep of the spoon, once a minute, to let the mushrooms edges brown nicely, about 2-4 more minutes. REsist the inclination to stir to often.
  • Turn off the heat and stir in the pepper and parsley. Add more salt if needed. Add the other herbs and set aside to cool.
  • TART:.
  • Thaw the puff pastry sheet at room temperature until pliable, 30-45 minutes.
  • Lightly dust a work surface with flour. Unfold the pastry sheet and roll it into a rectangle about 10x15 inches and 1/8" thick.
  • Slide onto a baking sheet lined with parchment paper.
  • Prick the pastry crust all over with a fork but NOT the outer 1" on all sides.
  • Over the 1" border, brush with the beaten egg wash. You will not use all of it.
  • Bake the pastry until it begins to puff up and surface feels dry, about 5 minutes.
  • Prick the crust with a fork or skewer to release the steam if it puffs up like a pillow.
  • Scatter the mushrooms onto the pastry, leaving a 1"border.
  • Bake until the border is puffed up and golden brown, about 10 minutes.
  • Remove from oven and scatter the cheese on top the mushrooms and continue baking until the cheese melts, about 2-3 minutes.
  • Cool briefly and slice. Using a pizza cutter/wheel will help wit tis.
  • Enjoy!

Nutrition Facts : Calories 247.7, Fat 17.7, SaturatedFat 5.6, Cholesterol 34.9, Sodium 143.8, Carbohydrate 16.9, Fiber 1.2, Sugar 1.5, Protein 6.3

MUSHROOM ASIAGO TARTS



Mushroom Asiago Tarts image

My friend Christine brought these to a Party at my house and she graciously shared the recipe with me. I served them the next week at a dinner party and had rave reviews. They freeze very well.

Provided by Laureen in B.C.

Categories     < 60 Mins

Time 35m

Yield 48 serving(s)

Number Of Ingredients 10

1 1/2 lbs mushrooms
1 tablespoon butter
1/2 cup onion, minced
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
1 pinch salt and pepper
1 1/2 cups whipping cream
2 large eggs
1 cup asiago cheese, grated
48 miniature tart shells

Steps:

  • Chop mushrooms in a food processor until finely minced.
  • In a large saute pan over medium heat melt butter add mushrooms and onions.Cook stirring often until mushrooms are soft and all the liquid has evaporated.
  • Stir in garlic and thyme and cook 1 minute longer.
  • Remove from heat and season to taste. allow to cool.
  • Preheat oven to 375.
  • Whisk eggs and cream together and add to cooled mushroom mixture.
  • Spoon mushroom filling into tart shells and top with Asiago cheese.
  • Bake for 12 to 15 minutes, until pastry is browned and filling puffs up a little.

Nutrition Facts : Calories 34.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.6, Sodium 8.2, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 0.9

MUSHROOM TART WITH FONTINA AND ASIAGO CHEESE



Mushroom Tart with Fontina and Asiago Cheese image

Provided by Roz

Number Of Ingredients 13

1 Tbsp. olive oil
2 - 3 Tbsp. butter
1 lb. mixed fresh mushrooms, wiped clean, trimmed and sliced 1/4" thick
4 cloves garlic, minced (I doubled this from 2 cloves)
Freshly ground sea salt and black pepper
4 Tbsp. chopped, fresh Italian parsley (I doubled this from 2 Tbsp.)
Chopped fresh herbs: chives, oregano, thyme (or your favorite dried Italian blend)
1 sheet frozen puff pastry, left out to thaw for about 45 minutes
Flour to dust a wooden board or surface
1 egg, beaten
1/2 cup grated Fontina cheese
1/4 cup grated Asiago cheese (my addition)
1/4 cup grated Pecorino Romano cheese (my addition)

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.

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