Rustic Mushroom Tart Recipes

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.

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!

RUSTIC MUSHROOM TART

Steps:

• 1. Combine ricotta, goat cheese, rosemary and pepper in a medium bowl. Set aside. 2. Heat butter in a large skillet over medium high heat. Add mushrooms, leek and salt and cook, stirring, until the leak 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. 3. Preheat oven to 400. Line a large baking sheet (approximately 12 x 17) with parchment paper. Lay on large sheet of phyllo on the prepared pan. Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel. 4. Lightly coat the phyllo with oil using a pastry brush. Sprinkle with 1 tsp 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. 5. Spread the reserved cheese mixture evenly over the phyllo. Top with the reserved mushroom mixture. 6. Bake the tart until the crust is brown and crispy, 25-30 minutes. Let cook 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