A savage mushroom tart, as if it came from the woods, a selection of mushrooms: Shiitake, Oyster, Enoki, Trumpet, White Beech… what ever you like. I also used Portobello mushrooms as part of the ingredients for the filling.
Line the shell with parchment paper and fill with dried beans or ceramic weights, to prevent shrinking or bubbling while baking.
Ready to go to the oven. I arranged the mushrooms on the top, they were too beautiful to be hiding in the filling and I wanted to keep an organized wildness into the concept.
Bake for about 25 minutes, or until golden brown and puffy.
I served it with a green salad and a glass of Sauvignon Blanc.
Since I wanted something wild on my table and naive at the same time, here comes my savage tart.
Ingredients for the filling:
a variaty mix of mushrooms
2 Portobello mushrooms, diced
1 small onion, finely chopped
1 leek, finely sliced
3/4 cup of heavy cream
1/2 cup of Gruyere cheese, grated
olive oil (for sauté)
a pinch of salt, pepper, and freshly grated nutmeg
Ingredients for pastry:
1 1/4 cups of all purpose flour, sifted
8 tablespoons of unsalted butter, chilled and cut into small cubes
pinch of salt
2 tablespoon of water
To make the dough:
In a bowl combine the flour, salt and butter with your fingertips until mixture resembles breadcrumbs. Add the water little by little and mix until the dough starts to come together into a ball.
Flatten the ball into a disk, wrap in plastic and chill for 30 minutes.
Roll out the dough on a lightly floured suface then line into the pan, pinching the base all over with a fork. Chill again for 15 minutes before baking.
Line the tart with parchment papper and fill with dried beans or pie weights, bake for about 20 minutes until the dough feels firm. Remove parchment paper and weights, return tart crust to the oven for about 10 minutes
For the filling:
In three separate batches, keep the same large pan at low heat with a little olive oil, sauté the onion and leek until caramelized. Remove from pan and put to the side. Follow with a few drops of olive oil, sauté the selection of mushrooms, being careful not to break them, turn them around and toss with some of the caramelized onion and leek. (I want them to have flavour and to keep their shape intact, so they stay tasty and look nice at the top). Season with salt and pepper, remove from pan and continue to sauté the Portobello mushrooms with a little olive oil. Remove from pan (I don’t want them to be mushy so I drain them). Meanwhile, leave it on a colander so they could release the juices and squeeze all the moisture out before adding it to the mixture.
For the mixture:
In a bowl, whisk the eggs, cream, salt, pepper, and nutmeg.
Add the caramelized onion and leek with the Portobello mushrooms.
Pour the mixture onto the tart crust and bake for about 25 minutes until golden brown and puffy.
Great for a picnic!
For a sumptuous breakfast, a chic brunch, making a hip lunch, and dinner al fresco…