I love mushrooms and this tart is definitely perfect for a mushroom lover. I love tarts they aren't too complicated to make and they can last for many meals.
Tarts are perfect to make on Sunday and it can last you till Tuesday. Tarts also freeze very well so they are great to reheat when you are in a hurry and need leftovers. This is an excellent combination for a tart with mushrooms, mascarpone, fontina, and parmesan forming a hearty and earthy filling. Fresh herbs bring out the flavors of the dish however, if you are in a rush you can add dried herbs. The original recipe has you make a fresh cornmeal crust however, I am often in a hurry and don't have time to make the crust so I bought premade frozen pie crust and it came out tasting delicious.
Mushroom Tart
Serving size: 1 tart
Total Time: 1 hour and 15 minutes
Source: Recipe adapted from SmittenKitchen cookbook.
Premade frozen pie crust, defrosted
1 tablespoon olive oil
1 tablespoon unsalted butter
2 shallots, sliced thin
1 garlic clove, minced
1/2 pound cremini mushrooms, sliced
1 pound assorted mushrooms (shiitake, oyster, chanterelle, more cremini), sliced
1 teaspoon thyme, 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
1/3 cup grated Parmesan cheese
1/4 cup marsala wine (optional)
Step 1: If the dough is not rolled out, use a rolling pin to roll the dough out to a 12-inch circle. Invert the crust over a 9-inch tart pan. Use your fingers to push the crust against the corners and sides of the pan. To par-bake your crust, preheat the oven to 375 degrees and bake for 10 minutes until slightly brown. Set aside to cool.
Step 2: 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.
Step 3: Add the mushrooms and thyme. Mushrooms will reduce in size after a few minutes. Saute the mushrooms over high heat until tender and the released liquid has evaporated approximately 10-15 minutes. When I made this a second time, I added Marsala wine after the water dried out to the mushrooms for 5 minutes or until the wine dried out. This caramelized the mushrooms and added an additional flavor. Add the salt and pepper and stir. Set aside and allow mushrooms to cool.
Step 4: 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.
Step 5: Preheat oven to 350 degrees. To assemble the tart, Add the filling to the tart shell. 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.
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