California Mushroom Tart Recipes

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.

Steps:

• Make shell:
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
• Cool completely in pan on a rack, about 15 minutes.
• Make filling while shell bakes:
• Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
• Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
• Fill and bake tart:
• Reduce oven temperature to 325°F.
• Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
• Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.

Steps:

• Press pie dough into 9" tart pan. Press dough into pan's fluted edge, trim excess. Cover dart shell with aluminum foil and fill with dried beans or baking weights. Bake according to package instructions. Let cool 5 minutes and remove weights. (you may do this earlier in the day, and hold at room temperature til needed).
• Slice veges into 1/8" slices. Pat dry with paper towels. Sprinkle cheese, spinach and basil over bottom of tart.
• Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of mushroom, red bell pepper, and onion. (the onion tends to fall apart - just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more mushrooms. Sprinkle with diced sun-dried tomatoes.
• Drizzle the tart with olive oil. Season with salt and pepper. Bake at 350F until tart is golden brown around the edges, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Put the shiitakes into a medium saucepan with cold water to cover. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes or until softened. Drain and cool. Remove stems and slice mushrooms 1/4-inch thick. Set aside.
• Put the portobellos and white mushrooms in a colander and rinse well.
• In a large skillet over medium heat, melt the butter over medium heat. Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil. Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down. Add the shiitakes, red wine and tomato paste and simmer until thickened. Spoon into the partially baked Cornmeal Peppercorn Crust and bake
• Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes.
• Preheat the oven to 375 degrees F.
• Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling.
• Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart.

Steps:

• Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
• Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
• Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
• Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
• Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.

Steps:

• Butter the inside of mini muffin tins.
• Cut each slice of bread with the top of a drinking glass.
• Press bread into mini muffin tins.
• Bake at 400F for 10 minutes
• Melt 3 tbsp butter in a deep frying pan.
• Add shallots. Cook for a few minutes, until transparent.
• Add mushrooms. Cook and stir for several minutes until moisture evaporates.
• Remove from heat.
• Mix in flour.
• Stir in cream.
• Bring to a boil, then simmer until thickened.
• Add salt, cayenne, lemon, parsley and chives.
• Let cool.
• Fill shells with the mixture.
• Sprinkle each tart with parmesan cheese.
• Bake at 350F for 10 minutes.
• Serve warm.

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.

Steps:

• Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
• You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
• Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
• Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
• In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
• Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
• Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.