Smoky Mushroom Tart Recipe

Step 1

Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork.

Step 2

Line pastry shell with foil and and pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights.

Step 3

Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack.

Step 4

In large skillet, melt butter over medium-low heat. Add mushrooms, garlic, oregano, and pepper. Saute until mushrooms are golden and liquid has evaporated, about 8 minutes; cool to room temperature.

Step 5

Cover bottom of tart shell with mozzarella, cutting slices to fill in spaces. Top with mushroom mixture then sprinkle with asiago and walnuts. Bake 20 minutes.

Step 6

Cool 5 minutes on wire rack before removing outer ring. Serve warm.

Makes 8 servings.

Things You'll Need

  • 1/3 Butter pastry dough
  • 1 Egg white, lightly beaten
  • 2tb Butter
  • 10oz Fresh mushrooms (1 package),
  • -sliced
  • 7oz Shitake mushrooms (1
  • -package), stems discarded
  • And mushrooms sliced
  • 1tb Minced fresh garlic
  • 2ts Dried oregano, crushed
  • 1/8ts Ground black pepper
  • 1/2lb Smoked mozzarella cheese,
  • -thinly sliced
  • 2tb Grates asiago or Parmesan
  • -cheese
  • 1/3c Walnut pieces
  • 1tb Chopped flat-leaf (Italian)
  • -parsley

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