wild mushroom tart

wild mushroom tart | withloveandcupcakes.com

did you know that some people don’t like mushrooms? it’s a sentiment that i just can’t relate to. as far as i’m concerned, that deep, earthy flavor just can’t be beat. make ’em wild mushrooms, and i’m completely sold.

this tart is a mushroom lover’s dream. it’s absolutely full of earthy, chewy wild mushrooms, with just enough of a creamy, cheesy, custardy filling to hold everything together and give it a nice, smooth texture. but that’s not all – the filling sits on top of a crust that’s made with cornmeal to give it just a little extra flavor and crunch. it’s a really great addition to any meal!

wild mushroom tart | withloveandcupcakes.com

wild mushroom tart
 
a creamy tart packed with earthy mushrooms, sitting atop a flakey, crispy cornmeal crust.
yield: 1 9-inch tart
ingredients
for the cornmeal crust
  • 1 cup plus 2 tablespoons all-purpose flour
  • ¼ cup cornmeal
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 1 large egg
for the tart filling
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 garlic clove, chopped
  • 8 ounces crimini mushrooms, chopped
  • 1 sprig rosemary, chopped
  • 1 pound wild mushrooms (i used a mixture of shiitake, maitake, and oyster)
  • 1 teaspoon salt
  • black pepper, to taste
  • ¼ cup mascarpone cheese
  • ¼ cup whole milk
  • 2 large eggs
  • ½ cup grated gouda cheese
  • ¼ cup grated parmesan cheese
instructions
first, make the cornmeal crust
  1. in a food processor, pulse together the flour, cornmeal, and salt. add the butter and continue pulsing until the butter is in pieces the size of peas. add the egg and run the machine until the dough just barely comes together.
  2. turn the dough out onto a countertop and knead it a few times to completely bring it together. roll it out between 2 pieces of wax paper until it is a roughly 12-inch circle. carefully press the dough into a 9-inch tart pan with a removable bottom. put the crust into the freezer for at least 20 minutes. meanwhile, preheat the oven to 375 degrees F.
  3. loosely cover the crust with aluminum foil and bake it in the oven for 10 minutes. remove the foil and bake for another 5 minutes, until the crust is lightly golden at the edges. set the crust on a wire rack until you are ready to add the filling.
then, make the filling
  1. lower the oven temperature to 350 degrees F.
  2. heat the olive oil in a large skillet over medium heat. add the shallots and saute, stirring, until they are soft, about 2 minutes. add the garlic and continue to cook for another minute.
  3. increase the heat to medium-high and add the rosemary and mushrooms (if the mushrooms won't all fit at first, just add half of them and add more as they cook down and reduce in size). keep cooking the mushrooms, stirring occasionally, until the liquid they have released evaporates, about 10 minutes. add the salt and pepper and remove the pan from the heat.
  4. in a medium bowl, stir together the mascarpone and milk until they are smooth. add the eggs and both cheeses and stir to combine. add the mushrooms and mix everything together.
  5. pour the filling into the prepared crust and bake it in the oven for 35-40 minutes, until the filling is puffed and golden.
  6. let the tart cool for at least 10 minutes before serving.

wild mushroom tart | withloveandcupcakes.com

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