Mushroom Tart

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1/3 cup extra virgin olive oil, divided
• 2 lbs cleaned mixed mushrooms (sliced or quartered depending on variety)
• gray salt & freshly ground black pepper
• 2 tablespoons butter, divided
• 2 -3 shallots, minced
• 4 garlic cloves, minced
• 1 1/2 tablespoons freshly chopped thyme leaves
• 1 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/2 lemon, juice of
• 1 egg, well beaten
• 2 tablespoons freshly minced fresh parsley leaves
• 1 sheet frozen puff pastry, thawed
• flour, for dusting work surface
• 1 lb dried beans, for baking crostata shell
• 4 -8 ounces crumbled blue cheese

Recipe

• 1 preheat oven to 425 degrees f.
• 2 heat 2 large saute pans over high heat.
• 3 working in batches divide the olive oil between the 2 pans.
• 4 when the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize.
• 5 once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
• 6 add the shallots and garlic and cook until the light brown and fragrant.
• 7 add the thyme until it crackles.
• 8 add the cream and bring up to a simmer.
• 9 reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
• 10 shut off the flame and quickly stir in the beaten egg.
• 11 remove from the stove and let cool to room temperature.
• 12 add parsley and stir.
• 13 while mushroom mixture is cooling, roll out the pastry dough on a floured surface.
• 14 roll the dough out so that it will line a 10-inch removable bottom tart pan.
• 15 line the dough with parchment paper and fill with the dry beans.
• 16 bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
• 17 remove beans and paper.
• 18 lower oven temperature to 400 degrees f.
• 19 when both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese.
• 20 arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
• 21 remove from the oven and allow to cool to room temperature before serving.
• 22 slice in wedges and serve.