Mushroom Tart
- 1 cup plus 2 tablespoons (140 grams) all-purpose flour
- 1/4 cup (30 grams) yellow cornmeal
- 1/2 teaspoon kosher salt
- 6 tablespoons (85 grams or 3/4 stick) unsalted butter, chilled, diced, plus additional to grease the foil
- 1 large egg
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots, thinly sliced
- 1 garlic clove, minced
- 1 1/2 pounds (680 grams) assorted wild mushrooms and cremini, or cremini alone if wild mushrooms can’t be found
- 1 teaspoon fresh thyme leaves
- 1/4 cup (60 ml) dry white wine
- Kosher salt
- Freshly ground black pepper
- 1/4 cup (60 grams) mascarpone cheese, room temperature
- 1/4 cup (60 ml) whole milk
- 2 extra large eggs
- 1/2 cup (55 grams) grated Gruyere cheese
- 1/4 cup (25 grams) finely grated Parmigiano-Reggiano or Pecorino Romano cheese
- This recipe is vegetarian
- Produce
- Mushrooms and cremini, assorted wild (1 1/2 pounds)
- Shallots, medium (2)
- Thyme, fresh leaves (1 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/8 cup)
- Black pepper, Freshly ground (1)
- Cornmeal, yellow (1/4 cup)
- Garlic clove (1)
- Kosher salt (1/2 teaspoon)
- Kosher salt (1)
- Olive oil (1 tablespoon)
- Dairy
- Butter, unsalted (8 tablespoons)
- Gruyere cheese, grated (1/2 cup)
- Mascarpone cheese (1/4 cup)
- Parmigiano-reggiano or pecorino romano cheese (1/4 cup)
- Whole milk (1/4 cup)
- Refrigerated
- Egg, large (3)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on sassyradish.com
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Recipe Stats
Published November 6, 2012 (3 months ago).
58 people saved this recipe.
