Shallots sautéed in butter and fresh goat cheese combine with a rustic medley of dark brown mushrooms for a satisfying vegetarian entrée. Set in a golden flaky pie crust, the tart is evocative of woods in early winter and captures the comparative comforts of hearth and home. Serve with a light green salad.
Recipe for Rustic Mushroom Tart
Serves 6
Ingredients:
Olive oil cooking spray
1/2 (14-ounce) package frozen piecrust, thawed for about 10 to 15 minutes
6 oz of goat cheese
Serves 6
Ingredients:
Olive oil cooking spray
1/2 (14-ounce) package frozen piecrust, thawed for about 10 to 15 minutes
6 oz of goat cheese
1/4 pine nuts
1 tablespoons olive oil
2 thinly sliced shallots
3/4 pound wild mushrooms (such as chanterelles, hedgehogs, creminis), roughly chopped
Salt and pepper to taste
1/4 cup dry sherry
1/2 cup vegetable or chicken broth
1/2 cup crème fraîche
Method
Preheat oven to 450°F. Spray a 9-inch tart pan with cooking spray. Press crust into bottom and sides of pan, then prick the bottom of the crust all over about 10 times with a fork. Heat oil in large skillet over medium heat, add shallots and cook for about 5 minutes, or until golden. Stir in mushrooms, salt and pepper and cook until soft, about 6 to 8 minutes. Add sherry and broth and simmer until liquid has almost evaporated, stirring frequently, about 8 minutes. Mix in crème fraîche and simmer until liquid has almost evaporated again, about 12 to 15 minutes. Transfer contents of skillet to pi pan. Sprinkle pine nuts and goat cheese over mushroom mixture, fold ends over an inch and bake tart for about 45 minutes, or until crust is golden. Let rest for 10 minutes, then slice and serve.
3/4 pound wild mushrooms (such as chanterelles, hedgehogs, creminis), roughly chopped
Salt and pepper to taste
1/4 cup dry sherry
1/2 cup vegetable or chicken broth
1/2 cup crème fraîche
Method
Preheat oven to 450°F. Spray a 9-inch tart pan with cooking spray. Press crust into bottom and sides of pan, then prick the bottom of the crust all over about 10 times with a fork. Heat oil in large skillet over medium heat, add shallots and cook for about 5 minutes, or until golden. Stir in mushrooms, salt and pepper and cook until soft, about 6 to 8 minutes. Add sherry and broth and simmer until liquid has almost evaporated, stirring frequently, about 8 minutes. Mix in crème fraîche and simmer until liquid has almost evaporated again, about 12 to 15 minutes. Transfer contents of skillet to pi pan. Sprinkle pine nuts and goat cheese over mushroom mixture, fold ends over an inch and bake tart for about 45 minutes, or until crust is golden. Let rest for 10 minutes, then slice and serve.
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