Mushroom Tart With Taleggio Recipes

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.

MUSHROOM TART

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

MUSHROOM TART WITH TALEGGIO

Steps:

• If your puff pastry is frozen, thaw it following the package instructions and then make sure it is at refrigerator temperature before working with the dough. If it is at room temperature it will be too soft to work with.
• Preheat your oven to 400F

MEATLESS MUSHROOM TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
• Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
• Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
• Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
• Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
• Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
• Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.

PARMESAN MUSHROOM TARTLETS

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.

WILD MUSHROOM TARTLETS

Steps:

• Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
• Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
• Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.