Mixed Mushroom Tart
 
 
Makes 1 9" round tart
Ingredients
Crust:
  • 1 cup all-purpose flour
  • ¼ cup yellow cornmeal
  • ¼ teaspoon sea salt
  • 6 tablespoons unsalted butter, cold, cut into small pieces
  • 1 large egg
Filling:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium shallots, thinly sliced
  • 1 garlic clove, minced
  • 1 pound cremini mushrooms, thinly sliced
  • ¼ pound shiitake mushrooms, stems removed and thinly sliced (see notes)
  • ¼ pound oyster mushrooms, torn into pieces (see notes)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon sea salt
  • freshly ground black pepper, to taste
  • ¼ cup mascarpone cheese, room temperature
  • ¼ cup milk
  • 2 large eggs
  • ½ cup grated Fontina cheese
  • ¼ cup grated Asiago cheese
Instructions
Prepare the crust:
  1. In a medium bowl, combine the flour, cornmeal and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add the egg and mix with a fork. When the ingredients start to come together, use your hands to lightly knead the dough in the bowl until it forms a ball. Flatten the ball into a disc, wrap in plastic and chill in the refrigerator for at least 1 hour.
  2. Remove the dough from the refrigerator and let it sit for 5-10 minutes. On a lightly floured work surface, roll out dough to a 12" circle. Carefully transfer the dough to a 9" tart pan, pressing it against the bottom and sides; trim excess dough by running a rolling pin over the pan. Transfer the crust to the freezer and let chill for at least 30 minutes.
Prepare the filling:
  1. Heat a large fry pan over medium heat and add the olive oil and butter. Once the butter melts, add the shallots and sauté for about 3 minutes or until soft. Add the garlic and sauté for an additional minute. Increase the heat to medium-high and add the mushrooms and thyme. Sauté the mushrooms until they are tender and the liquid has evaporated completely, about 10 minutes. Season with 1 teaspoon of salt and pepper, and transfer to a bowl to cool.
  2. In another medium bowl, combine the mascarpone cheese and milk and whisk until smooth. Add the eggs and whisk until smooth. Stir in the Fontina and Asiago cheese, and then the mushrooms.
Bake the tart:
  1. Preheat oven to 350 degrees. Remove the crust from the freezer. Carefully pour the mushroom mixture into the crust and bake for 35-40 minutes, until the filling is slightly puffed and golden, and the tip of a knife inserted into the center comes out clean. Let the tart cool for 10 minutes on a rack before removing from the pan. Serve warm or at room temperature.
Notes
You can use any variety of wild mushrooms, such as chanterelles and hedgehogs. You also can replace up to half of the cremini mushrooms with wild mushrooms (which are often more expensive) if you want to splurge.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mixed-mushroom-tart/