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Mushroom Tart

Mushroom Tart (an Ode to Smitten Kitchen)

This lovely Mushroom Tart from Deb Perelman of Smitten Kitchen is perfect for breakfast, lunch or dinner! Don't be scared off by the amount of steps, you can make the filling while the tart shell is freezing/baking, saving a lot of time!
Course Tart
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 servings
Author Deb Perelman (The Smitten Kitchen Cookbook)

Ingredients

  • CRUST:
  • 1 cup plus 2 Tablespoons all purpose flour
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 6 Tablespoons chilled unsalted butter diced + a smidge extra for greasing the foil
  • 1 egg
  • FILLING:
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 2 shallots sliced thin
  • 1 garlic clove minced
  • 1/2 pound 225g cremini mushrooms sliced into bite site pieces
  • 1 pound 455g assorted mushrooms (shiitake, oyster, chanterelle, more cremini) sliced into bite sized pieces
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary 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 Can substitute provolone
  • 1/3 cup grated Parmesan cheese

Instructions

  1. TO MAKE THE CRUST (TART SHELL):
  2. Place flour, cornmeal, and salt into the bowl of your food processor and then pulse to combine.
  3. Add the chilled butter and pulse until butter is in small bits.
  4. Add the egg and pulse until dough clumps.
  5. Lay out a piece of plastic wrap on a clean counter.
  6. Place dough on plastic wrap and cover with an additional piece of plastic wrap.
  7. Using a rolling pin, roll dough out to a 12 inch circle.
  8. Remove the top piece of plastic wrap and invert the crust over a 9-inch tart pan.
  9. Use your fingers to push the crust against the corners and sides of the pan.
  10. Put the tart pan on top of a baking sheet, and place the pan into the freezer for 20-30 minutes.
  11. Preheat oven to 375ºF.
  12. Remove the tart shell from the freezer. (keep on the baking pan)
  13. Grease one side of a 12 inch piece of aluminum foil with butter.
  14. Press the foil, butter side down, against the crust.
  15. Bake for 10 minutes.
  16. Remove foil (carefully!) and bake for another 8-10 minutes until crust is golden.
  17. Remove tart shell from the oven to a cooling rack.
  18. Turn oven down to 350ºF.
  19. TO MAKE THE FILLING:
  20. Heat the olive oil and butter in a large sauté pan.
  21. Add the shallots and sauté over medium heat until soft, approximately 3 minutes.
  22. Add the garlic and sauté for an additional minute.
  23. Add the mushrooms, thyme and rosemary.
  24. Although it seems that all of these mushrooms won't fit, don't worry, if you keep stirring, the very large volume of mushrooms will be quickly reduced!
  25. Saute the mushrooms over high heat until tender and the released liquid has evaporated, approximately 10-15 minutes.
  26. Add the salt and pepper and stir.
  27. Allow mushrooms to cool.
  28. In a medium bowl, combine mascarpone and milk, whisking until smooth.
  29. Whisk in the eggs and then add the fontina and parmesan.
  30. Finally, add the mushrooms and stir to combine.
  31. TO MAKE THE TART:
  32. Place tart shell back onto baking pan.
  33. Add the filling to the tart shell.
  34. If you haven't already turned the oven down to 350ºF, do so now.
  35. Bake for 25-40 minutes until golden and the custard is set.
  36. Cool the tart on a cooling rack for 10 minutes.
  37. Slice and serve.