Saturday, January 9, 2010

Make Ahead Mushroom Tart

So, I realized that I had an entire supersized package of baby bella mushrooms that I needed to use post haste.  Hence, I made this tart.  Except I didn't have a tart pan.  So I used a pie plate.  Not really the same thing, but it did the job.  I had never made tart dough before, and was surprised at how easy it was to make.   Although, be warned:  this recipe did not take a lot of active time in the kitchen, but the tart dough needed to be chilled in the fridge, and then in the freezer, and then partially baked.  This is a good recipe for those days you are home for a few hours straight, or when you have a few short chunks of time spread throughout the day. 

We ate this as a meatless main course, but it would be excellent as a make ahead side and served with a grilled steak.  It reminded me of the mushrooms that you can buy at steakhouses. 

The Ingredients

Cream Cheese Tart Dough:
1 cup flour
1/2 tsp salt
1/2 cup unsalted butter (if using salted, cut down on the table salt)
4 oz cream cheese

Mushroom Filling:
2 tablespoons oil or butter
1 1/2 lb mushrooms, halved or quartered
1/2 large yellow onion, diced
1/4 cup red cooking wine
1/2 cup heavy cream
3/4 tsp oregano
salt and pepper

At Ten O'Clock
1.  Make the tart dough:  Blend the flour, salt, butter and cream cheese in your food processor just until crumbly (don't over blend).  Dump out and form into a solid, flatish disk.  Dough will be super crumbly at first, but once you touch it, it will start to come together quickly.  Wrap in saran wrap and refridgerate for 30 minutes or up to three days.

2.  After dough has been chilled, roll out into a 12 inch round.  As you can see, I didn't quite make the whole 12 inches.  Place in tart pan and fold overhang onto itself.  Pinch to create a sturdy edge.  Prick the dough all over with a fork, and place in freezer for fifteen minutes.

3.  Blind bake the tart shell:  Cover the tart with tin foil.  Actually press the tin foil down into the pan (on top of the dough) and into the sides.  On top of the tin foil place pie wieghts or dried beans (a large handful will do).  Bake at 400 degrees for fifteen minutes.  Let cool. 

4.  While tart shell is baking (or freezing), start the filling.  Heat the oil or butter in a large saute pan on medium high.  Saute onions until translucent.  Add all of the mushrooms.  Saute about six or seven minutes. 

5.  Add the red wine.  Keep the heat on medium high and cook until the wine is reduced by about 50% and the mushrooms are cooked through - about three to four minutes.  Remove from heat. 

6.  While stirring constantly, add the cream.  Stir in the oregano.  Pour into partially baked tart shell.  Cover and refridgerate until ready to bake.

Berfore Serving
1.  Bake uncovered tart at 400 degrees for twenty minutes, or until heated through and crust is golden brown.  Enjoy. 

Family Approval
I'd say this was an unexpected winner.  I love mushrooms, so I loved this tart.  My husband said it was "delicious" and my in-laws said they really liked it.  We've been playing the new Mario game on the Wii, so my three year old thought it was awesome that we were eating mushrooms (for those who've never played Mario, there are a ton of mushrooms on the game).  He actually ate two large helpings.  Not bad for a boy who has recently decided he doesn't really like to eat vegetables.

1 comment:

  1. this sounds amazing. i will definitely be trying this one out!