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Recipe

Savory Mushroom Tart

ByEthel Brennan Fine Cooking Issue 28
Ben Fink

Servings:four.

Serve this tart with a lightly dressed salad and a crisp white wine.

Ingredients

For the crust:

  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 1/4 tsp. salt
  • 1/4 lb. (8 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
  • 4 to 5 Tbs. ice water

For the filling:

  • 1/2 lb. soft fresh goat cheese
  • 1/4 cup mascarpone cheese (or sour cream)
  • 1 small clove garlic, minced
  • 1 Tbs. minced chives
  • Salt and freshly ground black pepper to taste

For the topping:

  • 2 Tbs. butter
  • 2 Tbs. olive oil
  • 1磅蘑菇（最好是野生），清洁，修剪和切成薄片
  • 2 Tbs. finely chopped shallots
  • 1 Tbs. fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • 1/4 cup dry white wine (optional)

Nutritional Information

  • Calories (kcal) : 800
  • Fat Calories (kcal): 550
  • Fat (g): 61
  • Saturated Fat (g): 36
  • Polyunsaturated Fat (g): 4
  • 单不饱和脂肪（G）：18
  • Cholesterol (mg): 140
  • Sodium (mg): 1010
  • Carbohydrates (g): 44
  • Fiber (g): 3
  • Protein (g): 20

Preparation

  • Put the flour and salt in a food processor. Pulse a few times to blend. Add the butter and pulse until the mixture resembles cornmeal. Add the ice water 1 Tbs. at a time and process until the dough comes together in a rough ball. Remove the dough, shape it into a disk, wrap it in plastic, and chill for 1 hour while you make the filling and topping.
  • In a small bowl, combine the goat cheese, mascarpone, garlic, chives, salt, and pepper, mixing with a fork until well blended. Set aside.
  • 在大煎锅中，用高火加热黄油和油，直到黄油起泡。加入蘑菇和葱，煮，搅拌，直到蘑菇变成浅褐色。加入百里香，盐和胡椒粉，再煮1分钟。如果使用葡萄酒，也要加入并煮至液体蒸发，约4分钟。搁置。
  • Heat the oven to 450°F. Line a baking sheet with parchment. On a lightly floured surface, roll out the chilled dough into a 13-inch round. Transfer the dough to the parchment-lined sheet. Spread the cheese mixture to within 1 inch of the edge. Top with the mushrooms. Fold the edge of the dough over the filling, pleating it as you go. Bake until golden brown, about 30 minutes. Serve warm.
(6 ratings) Read Reviews
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Reviews (7 reviews)

  • obrienc68|11/23/2018

    添加 - 外壳很容易宽容！

  • obrienc68|11/23/2018

    I've been making this every year since it first appeared in the November 1998 issue. It's easy, delicious and a family favorite. It's served on the day before Thanksgiving dinner with the Buttercup Squash & Leek Soup with Herb Butter from the same issue. I tend to use closer to 1 3/4 pds of various mushrooms. Don't skip the chives in the filing...great flavor addition!

  • SatuWyvern|2018年2月24日

    This is a great tart. The pastry can be made ahead and stored
    in freezer and the filling can be stored in the refrigerator for a day.
    The issue is not No. 28. Which is September, 1998.

  • LArcher|01/31/2017

    我今天要订购外卖披萨，然后我以为我必须在冰箱里放一些东西可以放在一起。好吧，我在这个食谱中有所有东西，除了干百里香，而不是新鲜的百里香。我使用了迷你Portabello's，并且确实使用了一些剩下的白葡萄酒。配沙拉，很棒！

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