Tuesday, January 15, 2013

Portobello Mushroom Tart

Tarts are so versatile. In the fall and winter, we love to use mushrooms or potatoes or sliced eggplant, but in the spring and summer, we may make the same basic tart using zucchini and tomato or thinly sliced peppers. We may substitute ricotta for the goat cheese or balsamic for the champagne vinegar or trade out the thyme for rosemary. And don't feel as if you need to be overly concerned about making a pretty crust -- a rustic galette is just as tasty. The combinations are endless.

That said, we love this mushroom tart! The baked mushroom slices are perfectly meaty, the thyme works its special little magic, and the goat cheese adds the right amount of creaminess to bring it all together. The beauty of this dish is that it is just as good room temperature as it is hot. Make it ahead of time and serve a slice for lunch, or pair it hot out of the oven with a nice little salad for a light dinner.

Portobello Mushroom Tart

1 Basic Pie Crust Recipe
4 ounces goat cheese (like Whole Foods 365 brand)
3 cloves garlic
1 large egg
1 yolk (from a large egg)
1/4 cup whole milk (or half and half)
Kosher salt and cracked black pepper (to taste)
1 teaspoon champagne vinegar
2 large portobello mushrooms (thinly sliced)
5 sprigs thyme (stems discarded)
1 medium shallot (sliced)
1 tablespoon olive oil


Make the Basic Pie Crust Dough and preheat the oven to 350 degrees. Roll the crust out to roughly a 16 x 11 rectangle and place onto a parchment-lined 17 x 12 baking sheet. Fold the ends up and pinch the corners together. Dock the dough with a fork and par-bake for 10 minutes.

While the tart shell is baking, place the goat cheese, garlic, egg, yolk, milk, salt, pepper, and vinegar into the work bowl of your food processor and blend until smooth. After 10 minutes, remove the tart shell from the oven and place mushrooms in a shingle-like pattern over the surface. Pour the goat cheese mixture evenly over the whole tart. Sprinkle with thyme, sliced shallots, and drizzle with olive oil. Return tart to the oven for 20 to 30 minutes or until the top is nicely browned. (Serves 4.)

2 comments:

Gabriel Savaris Ignácio said...

yummy
it looks very very delicious!

tender b. said...

What an excellent looking tart.