Recipe courtesy of Michael Chiarello
Episode: Croquet Party
Mushroom Tart
Total:
1 hr 20 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 20 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 1/3 cup extra-virgin olive oil, divided
  • 2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
  • Gray salt
  • Freshly ground black pepper
  • 2 tablespoons butter, divided
  • 2 to 3 shallots, minced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons freshly chopped thyme leaves
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1/2 lemon, juiced
  • 1 egg, well beaten
  • 2 tablespoons freshly minced parsley leaves
  • 1 sheet frozen puff pastry, thawed
  • Flour, for dusting work surface
  • 1 pound dry beans, for baking crostata shell
  • 8 ounces crumbled blue cheese

Directions

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.

IDEAS YOU'LL LOVE

Exotic Mushroom Tart

Recipe courtesy of Emeril Lagasse

Sausage, Mushroom and Cranberry Tart

Butternut Squash, Mushroom and Ricotta Tart

Manchester Tart

Chocolate Tart

Recipe courtesy of Laura Calder

Pecan Tart

Recipe courtesy of Tanya Holland

Lemon Tart

Recipe courtesy of Jamie Deen

Walnut Tart

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here