Sunday, October 13, 2013

Smitten Kitchen Mushroom Tart

Hi, long time no see.  I made this mushroom tart for a cookbook book club I have joined and we met at Mosswood Park in Oakland and everyone brought dishes from the Smitten Kitchen blog or cookbook.


the crust:
1 cup plus 2 tablespoons all-purpose flour
¼ cup yellow cornmeal
¼ teaspoon salt
6 tablespoons unsalted butter, cold and cut into ½ inch pieces
1 large egg

the filling:

1 tablespoon olive oil
1 tablespoon unsalted butter
2 medium shallots, thinly sliced
1 clove garlic, minced
1 teaspoon chopped fresh thyme
½ pound cremini mushrooms, thinly sliced
1 pound assorted wild mushrooms (such as shiitake or oyster), torn into small pieces (You can substitute more cremini or baby bella mushrooms for the wild mushrooms).
1 teaspoon salt, divided
freshly ground pepper, to taste
¼ cup mascarpone cheese, room temperature
¼ cup milk
2 large eggs
½ cup freshly grated gruyere cheese
¼ cup freshly grated parmesan cheese

To make the crust - add the flour, cornmeal and salt to the bowl of a food processor. Add in the butter. Pulse until the butter is the size of tiny peas. Add the egg and process until the dough starts to clump together (it will look like wet sand). Dump the dough onto a floured surface and use your hands to bring it together. Roll out the dough to a 12-inch circle (rolling out the dough between two pieces of plastic wrap made this very easy). Transfer the dough to a 9-inch tart pan and press the dough against the bottom and sides. Remove the excess dough from the top. Place the tart pan on a baking sheet and put in the freezer until firm, about 30 minutes.

    Preheat the oven to 375 degrees. Lightly butter one side of a 12-inch square of aluminum foil. Press the foil firmly against the bottom and sides of the crust (butter side down). Bake for 10 minutes (no pie weights needed). Carefully remove the foil and then bake for another 5 to 8 minutes, until lightly golden brown around the edges. Place on a wire rack. Reduce the oven temperature to 350 degrees.
    To make the filling - set a large skillet over medium heat. Add the olive oil and butter. When the butter is melted, add the shallots. Cook, stirring occasionally, for about 2 to 3 minutes, until soft. Add in the garlic and thyme and cook for 30 seconds, until fragrant. Increase the heat to medium high and add in the mushrooms (if the mushrooms won’t all fit in your skillet, add as many as you can and as they cook down you’ll be able to add more to the pan).

    Cook for about 9 to 10 minutes, stirring occasionally, until the mushrooms are tender and the liquid has evaporated. Stir in ½ teaspoon salt and pepper (to taste). Transfer to a plate to cool.
    In a medium bowl, add the mascarpone. Slowly pour in the milk and whisk until the mixture is smooth. Whisk in the eggs. Add in the gruyere, parmesan and remaining ½ teaspoon salt. Add in the cooled mushrooms and mix to combine.

    Carefully pour the mixture into the tart shell. Bake for 35 to 40 minutes, until slightly puffed and lightly golden brown on the top (if you insert the tip of a small knife into the center, it should not release any wet custard). Let the tart cool for at least 10 minutes before removing from the pan to serve. Serve warm or at room temperature.

    There were lots of delicious dishes, it was a very bright sunny day and our picnic table was half in and half out of the sun, which made for the piebald effect below.  This is the spread:  pesto potato with green beans top left, then roasted carrots  and avocado salad, roasted peppers with capers and mozarella, the most amazing savory shortcake made with cherry tomatoes whipped goat cheese, salted brown butter rice krispy treats, and lemon bars made from meyer lemon.  A very delicious and fun feast!

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