Rustic Mushroom Tart Recipes

RUSTIC MUSHROOM TART

Steps:

• Combine ricotta, goat cheese, rosemary and peppers in a medium bowl; set aside.
• Heat butter in a large skillet over medium-high heat.
• Add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes.
• Pour in wine and simmer until the liquid has evaporated, about 2 minutes & set aside.
• Preheat oven to 400°F
• Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.
• Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets to form a rectangle.)
• Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
• Lightly coat the phyllo with oil using a pastry brush.
• Sprinkle with 1 teaspoon breadcrumbs.
• Repeat this step, layering the remaining phyllo on top.
• Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
• Spread the reserved cheese mixture evenly over the phyllo.
• Top with the reserved mushroom mixture.
• Bake the tart until the crust is brown and crispy, 25 to 30 minutes.
• Let cool in the pan on a wire rack for 5 minutes.
• To serve, lift the parchment paper and slide the tart onto a cutting board or large platter & serve warm.
• Also serve a salad of baby greens, carrots, and radishes with a vinaigrette -- warm bread, lathered with butter & a nice fruity wine!

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.