Asian-inspired Mushroom Tart Recipe
Being born and raised in France with Vietnamese origins, this mushroom tart perfectly represents my two cultures. And with my husband Lulu being a vegetarian, I wanted to prepare a savory tart that fit his diet.
I prepared a regular butter crust, but I flavored it with green onions and Thai basil. I made the filling with both shiitake and king mushrooms, which have a meaty texture (especially good for vegetarian cooking). I balanced the flavors with five spice powder, sweetened condensed milk as a binder for the filling, garlic, hoisin sauce and rice vinegar. As a reminder of the flavor of the tart, once it was baked I covered it with more sliced mushrooms and added a drizzling of sesame oil for a Vietnamese twist. You could pair it with an Asian peanut red cabbage slaw to complete the meal.
Yields: 6 servings1¼ cups all-purpose flour
1¼ teaspoons salt
8 tablespoons cold unsalted butter, diced
3 tablespoons ice water
¼ cup green onions, finely chopped
4 tablespoons Thai Basil, chopped
16 ounces shiitake mushrooms
2 king mushrooms, diced
1 teaspoon five spice powder (see tips)
¼ cup hoisin sauce
2 teaspoons rice vinegar
1 tablespoon sweetened condensed milk
3 tablespoons vegetable oil
2 cloves garlic, finely minced
1 shallot, thinly sliced
¼ teaspoon black pepper
2 tablespoons cilantro, finely chopped
Preheat the oven to 375°F.
For the tart shell:
In a mixing bowl, combine 1¼ cups flour and ¾ teaspoon salt in a small bowl and place in the freezer for 30 minutes. Remove from the freezer and add the 8 tablespoons of cold butter, 1 egg and ice water. Blend until the mixture becomes thick. Add 2 tablespoons each of green onions and Thai basil. Make sure not to over-mix it.
Dust a flat surface with additional flour. Place the dough and roll it out into a 13-inch dough round.
Transfer to a round, non-stick, loose-bottomed, (9-inch) tart mold. Following the curve of the mold, crimp the dough against the edge and remove the excess a little above the edge (the dough will shrink a bit while it bakes). Bake for 20 minutes, then let sit for at least 10 minutes.
Making the mushroom filling:
Slice a dozen shiitake mushrooms and coarsely chop the rest. In a small pan, heat 2 tablespoons oil. Add the shallots and cook until golden for 4-5 minutes. Add the garlic and cook until fragrant. Add the King mushrooms and sauté until softened. Add the chopped shiitake mushrooms. Season with salt. Add rice vinegar, spices, hoisin sauce and condensed milk. Stir well. Set aside.
Cover the dough with the mushroom mixture. Bake at 375°F for 15 minutes, then lower the heat to 350°F and bake for 10 more minutes.
In a small pan, add the remaining oil. Add the sliced shiitake mushrooms. Stir fry until shiny. Season with salt and pepper. Add the remaining Thai basil.
Remove the tart from the oven and cover the filling of the tart with the mushroom slices, forming a pretty design by fanning the slices.
Serve warm with a salad.
Instead of making one large tart, you could also form individual-serving sizes.
Little reminder on how to make five-spice powder: Dry-roast ½ stick of Saigonese cinnamon, 1 star anise, 2 cloves, ½ teaspoon of fennel seed and ¼ teaspoon of Sichuan pepper. Place all the ingredients in a spice grinder (I use a coffee mill that I keep exclusively for grinding spices) until it becomes a fine powder.
I didn't have any but you could garnish the dish with toasted sesame seeds.
You can use any other vegetables that are in season.Published By: on January 20, 2014.