| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 30 min |
| Cook: | 50 min |
| Yield: | 8 to 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 475 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 74 mg |
| Sodium | 525 mg |
Reviews
I made this in 4″ tart pans. I cut each mini tart into 4 pieces and served it as an appetizer at a party. I topped with a little Parm before baking and skipped the Blue because it’s too polarizing. I chose the recipe because mushrooms go well with red wine. It was best warm but it was still good at room temperature. Everyone raved. It was expensive to make, especially given that I chose to use Lion Mane, Shiitake and Maitake mushrooms.
Just made this, and while it cools, I thought I’d post. Even 4oz of blue cheese is too much. I love blue cheese, but even with half this turned into a greasy mess. I imagine that 2oz would be plenty- the mushroom base is already well flavored. I made this as a galette, with a single pie crust instead of puff pastry. I cut back slightly on the thyme, since it smelled extra pungent. Didn’t use fancy salt.
I won a tart competition with this recipe amongst friends. I love it and have shared with fellow bakers. Highly recommend it!!
I am a professional chef and have made this over two dozen times. It is one of my go-to’s for parties and formal events. Everyone loves it!
This recipe is absolutely incredible! It has become one of my “signature dishes” for special occasions. My guests always love it and I get rave reviews. Thanks for the great recipe!
This was a huge hit with my family including teens!
Made this for company. It was a big hit. I added some gorgonzola crumbled over the top!
Made this and it was excellent.
FYI Foodnetwork…The ingredients do not include the crumbled blue cheese! (Michael used 8 oz of crumbled blue cheese.
I don’t like blue cheese, so I did goat cheese, worked very well!