Recipe courtesy of Michael Chiarello
Episode: Croquet Party
Print
Mushroom Tart
Total:
1 hr 20 min
Prep:
30 min
Cook:
50 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
30 min
Cook:
50 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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Raspberry Tart

Recipe courtesy of Laura Calder

Roasted Tomato Tart

Recipe courtesy of Laura Vitale

Tagliatelle with Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mini Raspberry Tarts

Recipe courtesy of Julia Baker

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Maple Buttermilk Tart

Recipe courtesy of Miriam Garron

Easy Pastry Shop Apple Tart

Recipe courtesy of Laura Calder

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here