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Recipe: Crimini Mushroom and Goat Cheese Tart

Serves: 6
Source: Cooks and Kid

Ingredients

Savory Crust:
1 cup plus 2 tbsp all-purpose flour, plus extra for dusting
¼ teaspoon kosher salt
¼ pound (1 stick) cold unsalted butter, cut into cubes
3 tablespoons heavy cream
Tart Filling:
2 tbsp unsalted butter
1 medium shallot, minced
2 cups roughly chopped cleaned crimini mushrooms, stems removed
2 sprigs fresh thyme
½ tsp kosher salt, divided
¼ pound fresh goat cheese
2 large eggs
¼ cup heavy cream
⅛ tsp of freshly grated nutmeg, (optional, but highly recommended)
1 tbsp chopped freshly parsley



Directions

Savory Crust:
1) Combine the flour and salt in a food processor. Pulse a couple of times to blend. Add the butter and pulse until the butter start resemble small peas. Add the heavy cream and pulse until the mixture starts to come together and looks like clumpy sand.
2) Pour the dough into a medium mixing bowl and form it into a ball. Add a tiny bit of water if needed, it should feel just moist enough to hold the ball shape. Wrap the dough tightly in plastic wrap and let it rest in the fridge for 2 hours. (Pro Tip* The dough can be made up to two days in advanced).
Tart:
1) Preheat oven to 400°.
2) Remove the dough from the fridge and place it on a smooth lightly floured surface. Roll it out with a rolling pin, pressing firmly in the center and rolling outwards. The end result should be about ⅛-1/4 inch-thick round, about 13 inches in diameter. Place the dough into a tart pan fitted with a bottom. Be sure to make sure the sides are tucked in. Press against the side of the pan to make sure the edges are reinforced. Using the rolling pin, roll over the edges of the tart pan to trim off the excess dough. Remove the excess from the edges.
3) Place a large piece of foil on top of the tart, gently pressing around the bottom and inside of the edges of the tart pan. Fill the tart with dried beans and place on a sheet pan. Bake for 15 minutes. Take the tart out of the oven, and remove the the foil and beans. Place the tart back in the oven and bake for an additional 5 minutes. Remove from the oven, and let cool.
4) Melt the butter in a large pan over medium-high heat. When the butter begins to bubble and froth add the the shallots and cook for 2 minutes. Reduce the heat to medium and add the mushrooms and thyme sprigs. Cook for 8-10 minutes, until the mushrooms are golden brown and wilted. Season the mushrooms with ¼ tsp of salt and remove the thyme sprigs. Place them on a plate and allow them to cool while you finish building the tarts.
5) Crumble the goat cheese evenly onto the cooled tart shell. Evenly disperse the mushrooms on top. In a small bowl, combine the eggs, cream, nutmeg, ¼ tsp salt, and parsley. Whisk well to combine. Pour the egg mixture evenly over the mushrooms. Give it a little jiggle to make sure the egg mixture makes it all around the tart.
6) Place the tart pan back on the baking sheet and bake for 23-25 minutes or until the egg has set and the crust is firm. Let cool slightly before removing the tart from the pan. Serve warm or at room temperature.

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