Wild Mushroom Tart
User Reviews
5.0
9 reviews
Excellent
Wild Mushroom Tart
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This Wild Mushroom Tart is the best multi-purpose meal. Make it for breakfast/brunch and then continue to eat it the next day for lunch or dinner. It's everything I want in life and more.
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Ingredients
For the crust
- 2 cups unbleached all-purpose flour
- ¼ teaspoon salt
- ¾ cup cold unsalted butter cut into small cubes
- 2 tablespoons ice water
For the filling
- 1 pound shallots
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 2 tablespoons butter
- 1 ½ pounds wild mushrooms quartered if needed
- 1 large egg
- ¾ cup ricotta cheese
- ¾ cup Parmesan Cheese divided
- 3 tablespoons chives
- ¼ cup heavy cream
- fresh thyme for garnish
- Microgreens for garnish
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Instructions
- Preheat the oven to 350° F.
- To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
- Meanwhile, peel and remove the root ends from the shallots. Slice them in quarters and place on a small sheet pan. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and ¼ teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.
- While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, remaining salt and pepper, and sauté for about 10 minutes until golden. Remove from the heat.
- When pie dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes
- Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping.
- Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, ½ cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.
- In another small bowl, beat the reserved egg white, heavy cream and the remaining ¼ cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.
- Cover the tart with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.
- Sprinkle thyme and/or Microgreens over top before servings. Serve warm or at room temperature.
Notes
- Make sure and cover the tart with foil. This allows the filling to cook through without the crust burning.
Nutrition Information
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Calories
684kcal
(34%)
Carbohydrates
51g
(17%)
Protein
19g
(38%)
Fat
46g
(71%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
137mg
(46%)
Sodium
969mg
(40%)
Potassium
743mg
(21%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1321IU
(26%)
Vitamin C
9mg
(10%)
Calcium
273mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 51g | 17% |
| Protein | 19g | 38% |
| Fat | 46g | 71% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 969mg | 40% |
| Potassium | 743mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1321IU | 26% |
| Vitamin C | 9mg | 10% |
| Calcium | 273mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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