Mushroom Tart With Spinach And Gruyere Recipes

MUSHROOM TART

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
• Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.
• In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
• Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.

MUSHROOM & BABY SPINACH TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don't trim them yet. Chill in the fridge or freezer for at least 15 mins.
• Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
• Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

LEEK, MUSHROOM & GRUYèRE QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
• While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

MUSHROOM GALETTE RECIPE

Steps:

• Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
• Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
• Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
• Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
• Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
• Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
• Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
• Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.

WILD MUSHROOM AND GRUYèRE TART WITH FRESH HERB SALAD

Steps:

• For tart:
• Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
• Preheat oven to 400°F. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
• Meanwhile, prepare salad:
• Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
• Cut tart into rectangles. Transfer to plates. Garnish with herb salad.

PUFF PASTRY MUSHROOM TART

Steps:

• Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
• Cut the button mushrooms into 1/4-1/3 inch (5-7mm) slices. Chanterelle mushrooms: leave small mushrooms whole, cut medium mushrooms into 2 parts, and large mushrooms into 3-4 parts. Don't cut the mushroom too thinly.
• Cut the shallot into slices, finely chop the garlic.
• Heat butter in a large frying pan over medium-low heat. When hot add the onions and thyme, cook for a couple of minutes, until the onion is soft. Add the garlic and cook for 30 seconds, stirring.
• Transfer the onions with garlic to a plate.
• Add oil to the pan and increase the heat to the highest setting. Add mushrooms in an even layer, starting with button mushrooms (chanterelle mushrooms should be on top of button mushrooms). Cook without stirring for 1-2 minutes then add the vinegar and cook, stirring, for about 4-8 minutes (depending on how powerful your stovetop is) until the mushrooms have reduced their volume in half and all the liquid is evaporated. Don't stir the mushrooms for about a minute when almost all liquid is evaporated, letting the mushrooms brown a little.
• Add the onions with garlic back to the pan, stir with the mushrooms. Season the mushrooms and onions with salt and pepper. Transfer to a plate and leave to cool slightly.
• Take the puff pastry out of the fridge. With a tip of a sharp knife, score through the top layers of the puff pastry by running the knife along all four sides of the dough (leaving about 1-inch / 2.5 cm border). Do not cut all the way through the dough. Transfer the pastry, along with the parchment paper that comes with it to a baking sheet. Prick the dough (but not the borders) with a fork.
• Sprinkle the cheese in an even layer over the dough.
• Top with cooled mushrooms and onions.
• Brush the edges of the tart with beaten egg. Prick the dough with a fork a couple times more (or it will puff up in the oven), not the edges, just the center of the tart.
• Bake the tart for about 20-25 minutes or until golden.
• Enjoy!

MUSHROOM-GRUYERE TART

Steps:

• Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
• Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
• In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)

MUSHROOM AND GRUYèRE TART

Steps:

• Preheat oven to 400°F
• Take puff pastry out of freezer and allow to thaw while you prepare other ingredients.
• Heat a skillet over medium heat, add butter and olive oil. When skillet is hot and butter is melted, add the onion with a pinch of salt and sauté until onions have started to soften, about 5 minutes.
• Add the garlic and mushrooms with a bit more salt, cook for about a minute until the pan starts to get dry, about a minute.
• Add the balsamic vinegar and wine. Cook until no liquid remains, 5-7 minutes.
• Add the fresh herbs and cook for another 30 seconds to a minute. Remove from heat.
• Taste and adjust salt and pepper as needed.
• Roll out the puff pastry just a bit so that it is a rectangle, about 9 and ½ by 11 inches.
• Score a 1 inch border around the edge with a sharp knife. You want to cut almost all the way through, but not quite. Prick the inside of the border with a fork.
• Spread the grated cheese over the inner square of dough, trying not to go over the scored edge.
• Top the cheese with the mushroom mixture.
• Brush the border with the scrambled egg.
• Bake in the oven for about 15 minutes or until the crust is golden brown and puffed up.
• Allow to cool for 10 minutes before cutting and serving.

SPINACH GRUYERE PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F.
• Drain spinach well, pressing between layers of paper towels to remove excess moisture.
• Melt 2 tablespoons butter in a skillet over medium heat.
• Add mushrooms and cook, for 5 minutes.
• Stir together spinach, mushrooms and cheese; set aside.
• Roll 1 pastry sheet into a 13 by 11-inch rectangle.
• Melt remaining 2 tablespoons butter.
• Brush 1/2 melted butter over pastry.
• Spread 1/2 spinach mixture over butter.
• Roll-up, jellyroll fashion, starting with the long side.
• Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.)
• Cut rolls into 1/4-inch thick slices.
• Place on lightly greased baking sheets.
• Bake for 15 to 20 minutes, or until golden brown.

MUSHROOM TART WITH SPINACH AND GRUYERE

Steps:

• Preheat oven to 100°C.
• In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
• Add water and continue to process until dough forms a ball.
• Turn off processor and remove dough.
• Cut dough into 4 pieces, cling wrap and refrigerate for ½ an hour - 1 hour.
• Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick.
• Grease individual tart tins with a little butter and line tins with pastry.
• Place grease proof paper over pastry and weigh the paper down with beans or rice.
• Place tart tins on a sheet tray and bake in the oven for 15 minutes.
• Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
• Place a medium sized sauté pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and sauté for 1-2 minutes.
• Add spinach and continue to sauté for further 1-2 minutes.
• Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
• Divide spinach, mushrooms, and cheese between the tarts.
• In a separate bowl combine eggs and cream and whisk gently with a fork.
• Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
• Bake for 15-20 minutes or until just set.
• When removing tarts from oven allow to cool for 5 minutes before unmolding.
• Cut into quarters and arrange on a serving dish.