This lovely Mushroom Tart from Deb Perelman of Smitten Kitchen is perfect for breakfast, lunch or dinner! Don't be scared off by the amount of steps, you can make the filling while the tart shell is freezing/baking, saving a lot of time!
Recipe by Deb Perelman (The Smitten Kitchen Cookbook) on October 21, 2016
Prep time: PT60M
Cook time: PT60M
Total time: PT120M
Rating
5 stars (1 reviews)
Ingredients
CRUST:
1 cup plus 2 Tablespoons all purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
6 Tablespoons chilled unsalted butter (diced + a smidge extra for greasing the foil)
1 egg
FILLING:
1 Tablespoon olive oil
1 Tablespoon unsalted butter
2 shallots (sliced thin)
1 garlic clove (minced)
1/2 pound 225g cremini mushrooms sliced into bite site pieces
1 pound 455g assorted mushrooms (shiitake, oyster, chanterelle, more cremini) sliced into bite sized pieces
1 teaspoon thyme (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1/4 cup mascarpone cheese (at room temperature)
1/4 cup milk
2 eggs
1/2 cup grated fontina cheese (Can substitute provolone)
1/3 cup grated Parmesan cheese
Categories
Tart
Steps
TO MAKE THE CRUST (TART SHELL):
Place flour, cornmeal, and salt into the bowl of your food processor and then pulse to combine.
Add the chilled butter and pulse until butter is in small bits.
Add the egg and pulse until dough clumps.
Lay out a piece of plastic wrap on a clean counter.
Place dough on plastic wrap and cover with an additional piece of plastic wrap.
Using a rolling pin, roll dough out to a 12 inch circle.
Remove the top piece of plastic wrap and invert the crust over a 9-inch tart pan.
Use your fingers to push the crust against the corners and sides of the pan.
Put the tart pan on top of a baking sheet, and place the pan into the freezer for 20-30 minutes.
Preheat oven to 375ºF.
Remove the tart shell from the freezer. (keep on the baking pan)
Grease one side of a 12 inch piece of aluminum foil with butter.
Press the foil, butter side down, against the crust.
Bake for 10 minutes.
Remove foil (carefully!) and bake for another 8-10 minutes until crust is golden.
Remove tart shell from the oven to a cooling rack.
Turn oven down to 350ºF.
TO MAKE THE FILLING:
Heat the olive oil and butter in a large sauté pan.
Add the shallots and sauté over medium heat until soft, approximately 3 minutes.
Add the garlic and sauté for an additional minute.
Add the mushrooms, thyme and rosemary.
Although it seems that all of these mushrooms won't fit, don't worry, if you keep stirring, the very large volume of mushrooms will be quickly reduced!
Saute the mushrooms over high heat until tender and the released liquid has evaporated, approximately 10-15 minutes.
Add the salt and pepper and stir.
Allow mushrooms to cool.
In a medium bowl, combine mascarpone and milk, whisking until smooth.
Whisk in the eggs and then add the fontina and parmesan.
Finally, add the mushrooms and stir to combine.
TO MAKE THE TART:
Place tart shell back onto baking pan.
Add the filling to the tart shell.
If you haven't already turned the oven down to 350ºF, do so now.
Bake for 25-40 minutes until golden and the custard is set.
Cool the tart on a cooling rack for 10 minutes.
Slice and serve.
Reviews
Ryan on 2021-12-11 (5 stars): This recipe was great! I pretty much followed it to a T and had no issues with it. I wasn’t sure about the cornmeal crust but I thought it worked nicely with the mushrooms. The only thing I did differently was to use black garlic rather than fresh garlic, which I thought would be a way to add extra umami flavor, and I think it was a good choice. Thanks for sharing this recipe!
Michelle on 2021-01-20 (3 stars): I was disappointed with this recipe. Not enough liquid to bring dough together. Tart dough tastes like cornmeal which isn’t very inviting. Filling needed salt and something like crushed peppers to give it a zing.
