Crimini Mushroom Tart with Roasted Cherry Tomatoes
Earlier this week, Kris from Full Circle offered to let our family try out their farm-to-table delivery service. This evening right after yoga class, I received our first harvest order and I couldn't wait to cook with these farm-fresh ingredients. My husband Lulu harvested ripe tomatoes from our garden and it couldn't have been a nicer coincidence than to pair them with the crimini mushrooms and green onions that were in the Full Circle container. I cooked the onions and mushrooms in freshly-made beet juice and roasted the tomatoes in garlic and fresh thyme. I didn't have any pastry dough in the freezer so I improvised one using an old recipe. The result is a healthy, tasty savory tart; it came as no surprise, since the best quality ingredients were used!
What you see in the photo is what I received for $41.95. If you want to try out Full Circle which just launched in the Bay Area, take advantage of the LivingSocial sneak peek promotion: "If everyone who wanted easy, healthy meals raised their hands, the vote would be unanimous. Clap those hands for today's deal from Full Circle: Pay $10 for a Seed farm box of fresh, local, and organic produce, which is about 15 to 20 servings (regularly $21); $13 for a Sprout farm box, about 20 to 25 servings (regularly $26); $16 for a Garden farm box, about 30 to 40 servings (regularly $32); or $21 for a Harvest farm box, about 45 to 50 servings (regularly $42). The customized farm box can be delivered to your door or picked up in cities throughout the Bay Area. Full Circle works with local organic and family-owned farms throughout Northern California. You don't have to stretch your arm toward the sky, because with this deal, those easy, healthy meals are well within reach." Give it a try and sign up!
Yields: 6 servings1 (12"-diameter) pastry dough
⅓ cup olive oil
4 green onions, trimmed and thinly sliced
1 tablespoon unsalted butter
⅔ pound crimini mushrooms, halved
4 sprigs fresh thyme, bruised and chopped
½ cup beet juice (see tips)
1 pound Principe Borghese grape tomatoes (or any variety of tomatoes), stemmed
2 cloves garlic, finely minced
2 teaspoons dry mustard powder
1 teaspoon ground fennel
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper, freshly ground
Preheat the oven to 375°F.
For the tart shell: Place the dough in a non-stick, round, loose-bottomed, (9-inch) tart mold lined with parchment paper following the curve of the mold, crimp the dough against the edge. Leave a little excess above the edge because the dough will settle a bit in the oven. Make sure the dough isn't cracked (or patch it if it is). Prick the dough with a fork. Chill in the refrigerator for about 20-30 minutes. Line the dough with another sheet of parchment paper and top with ceramic pie weights (or dried beans). Place the tart pan on a baking sheet and bake for about 12-14 minutes. Allow to cool to room temperature. Remove the pie weights and discard the pieces of parchment paper. Set aside.
Roasting the cherry tomatoes: Preheat the oven to 425°F. Cut the tomatoes in thirds lengthwise. Brush a baking pan with olive oil. Arrange the tomatoes in one layer. Add the garlic, 2 sprigs thyme and 1 tablespoon olive oil. Season with salt and pepper. Toss well. Roast for 18 minutes at 425°F. Remove from the oven and allow to cool.
Making the base of the tart:
Heat the olive oil in a large pan. Add the green onions and thyme and cook over medium-low heat, stirring occasionally, for approximately 6 minutes, until the onions are softened. Add the ground fennel, paprika, mustard, garlic powder and ⅓ cup beet juice. Bring to a boil, cook for 4 minutes then turn off the heat. Season with salt and pepper. Transfer to a plate. Set aside.
In the same pan, add the mushrooms. Sauté until softened. Add the remaining beet juice. Bring to a boil, then lower the heat to medium-low. Cook for about 3 minutes until the liquid evaporates. Season with salt and pepper.
Fill the tart shell with the warm green onion filling. Top with the sautéed mushrooms. Finish with the roasted tomato slices by overlapping them, forming a star, so the mushrooms are still visible.
Serve warm or at room temperature. I paired it with a three-bean salad.
I used leftover beet juice from boiling liquid used to cook beets. Place the beets in a large saucepan and cover with cold water. Bring to a boil, then lower the heat to a gentle simmer. Cook for about 20-25 minutes until softened. Check the liquid periodically and add more water if necessary. Strain the beets and reserve the beet juice. Allow to cool.
The "Harvest" (large-sized) farm box contained:
- 1 bunch green onions
- 4 ears bi-color sweet corn
- 2 cucumbers
- 3 green bell peppers
- 1.75 lbs. zucchini
- 5 peaches
- 5 apricots
- 5 Red Ravens plums
- 1 box of strawberries
- 0.66 lb. crimini mushrooms
- 1 bunch Rainbow chard
- 1 bunch Romaine lettuce
Plus 2 fun recipes!Published By: on July 12, 2012.