California Mushroom Tart Recipes

CALIFORNIA MUSHROOM TART

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.

MUSHROOM TART

Steps:

• Preheat oven to 180°C/350°F (160°C/320°F fan).
• On medium heat, heat olive oil in a pan. Add the mushrooms, season with salt and pepper, and cook stirring occasionally until the mushrooms release their liquids and it cooks off (about 8 minutes).
• Melt butter (optional)*, and saute garlic until its fragrant. Add thyme, cook for a minute, and remove from heat.
• Line a baking sheet with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges using a sharp knife leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
• Top the puff pastry with grated cheese, followed by sauteed mushrooms.
• Using a pastry brush, brush the border with an egg wash.
• Bake for 12-15 minutes, or until the puff pastry is puffed and lightly browned.
• Sprinkle some chili flakes if desired, then cut into 6 squares, and serve warm.

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.

THREE MUSHROOM TART

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.

MUSHROOM 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.

HEAVENLY MOREL OR MUSHROOM TARTS

Steps:

• For pastry: In a large mixing bowl, beat together cream cheese and 1/2 cup butter with an electric mixer on medium to high until smooth. Add 1-1/2 cups flour and beat on low speed until combined. Cover and chill for at least 1 hour or until dough is easy to handle.
• Meanwhile, clean mushrooms. Place morel mushrooms, if using, in a large bowl. Cover with cold tap water; add 1/2 teaspoon salt. Soak for 10 to 15 minutes. Drain, rinse and repeat two more times. Drain thoroughly; pat mushrooms dry with paper towels. Chop mushrooms (you should have 2 cups).
• For filling: In a large skillet, cook onion in 3 tablespoons butter over medium heat until tender. Add mushrooms. Cook and stir for 3 to 5 minutes or until liquid is nearly evaporated. Remove from heat.
• In a small bowl, stir together sour cream, 2 tablespoons flour, 1/4 teaspoon salt, marjoram, and rosemary until combined. Stir sour cream mixture into mushroom mixture.
• On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges to 1/8-inch thickness. Cut dough into twenty-four 3-inch circles, rerolling dough as necessary. Using small cutters, make cutouts in the centers of half of the rounds or cut a slit in half of the rounds to let the steam escape during baking.
• Place 12 of the circles, without cutouts, on an ungreased baking sheet. Place about 1 tablespoon of the filling in the center of each. Moisten edges of filled pastry with a little water. Add the remaining 12 circles with cutouts or slits. Crimp edges together with a fork. Brush tops with beaten egg.
• Bake in a 350 degree F oven 25 minutes or until pastry is golden brown. Serve warm.

MUSHROOM TART

Steps:

• Line a 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
• Preheat the oven to 350 degrees. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
• Whisk the milk into the eggs. Add salt and pepper, and stir in the mushrooms and cheeses. Mix together well and turn into the crust, scraping every last bit out of the bowl with a rubber spatula.
• Place in the oven and bake 30 to 45 minutes, until set and lightly browned.

MUSHROOM TART

Steps:

• Preheat the oven to 400°F. 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 the dough to form a 1-inch border. Using a fork, prick the dough inside the border every 1/2 inch. Bake until golden, rotating the pan once, about 15 minutes.
• Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with 1 tablespoon of the oil. Season with salt. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
• In a large saucepan with a tight-fitting lid, heat the remaining tablespoon of oil. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
• Top the dough with the mushroom-spinach mixture. Scatter the onions and goat cheese on top. Bake until the cheese is lightly browned, about 15 minutes.