Wild Mushroom Tartlet Recipe

Wild Mushroom Tartlet Recipe Recipe

I recently hosted a dinner party and was looking for a gourmet side dish for filet mignon. I selected a savory tart filled with a combination of wild mushrooms such as fresh morels, beech, maitake, Hegehogs and brown crimini mushrooms. 

Playing with such ingredients is a great way to take your guests on a great gastronomical adventure. Plus, preparing this dish is fairly basic and simple. I used  pastry dough that I baked first and then filled with the mushrooms. They're rich in umami, which is the savory flavor quality that sort of mimics what we get from meat. The savory tarts ended up being the perfect pairing for the gourmet meat. 

 

 

Ingredients

Yields: 8 savory tarts

6 tablespoons olive oil
2 shallots, sliced
¼ cup pine nuts, slightly toasted
1 clove fresh garlic, finely minced
1-½ teaspoons salt
3/4 teaspoon white pepper, freshly ground
2 tablespoons mascarpone cheese, at room temperature
7 ounces wild mushroom combination, coarsely chopped
8 (5" x 5") squares homemade pastry dough
3 tablespoons Parmesan cheese, freshly grated
4 tablespoons sweet basil, finely snipped

Directions

Preheat the oven to 400°F.

Cooking the shallots: In a non-stick pan, heat 1 tablespoon oil. Add the shallots. Cook until nicely golden and tender (it may take 5-7 minutes). Transfer to a plate, leaving as much oil as possible in the pan. Set aside.

Prepping the mushrooms: In the same pan, add the gourmet mushrooms and sauté until softened. Add 1 tablespoon mascarpone. Season with salt and pepper and 2 tablespoons basil. Set aside.

Making mushroom spread: Place 2 tablespoons mushrooms, shallots, pine nuts, 2 tablespoons Parmesan cheese, more basil, mascarpone and garlic in a food processor. Pulse until it forms a paste. Slowly add the remaining olive oil. Season with salt and pepper.

Prepping the puff pastry shells:

Cut and place the pastry dough into oiled individual ramekins (you could also use a large tart mold). Prick the dough with a fork to prevent it from rising too much. Cover with parchment paper and top with ceramic pie weights (or dried beans).

Place the molds on a baking sheet. Bake for 5 minutes at 400°F, then lower the temperature to 375°F and bake for another 10 minutes, rotating them half-way through so they cook evenly. Remove and discard the pie weights (or dried beans) and the parchment paper.

 

 

 

 

Assembly:

Using a spatula, layer the mushroom spread and top with sautéed wild mushrooms. Sprinkle with Parmesan cheese.

Return to the oven and bake for 10 minutes at 375°F.

Remove from the oven and allow to cool at least 10 minutes.

Serve warm or at room temperature.

Bon appétit!


Tips

I used Parmesan cheese and pine nuts for texture. You could replace them with your favorite ingredients.

You can create a large tart if you don't have individual molds.

Published By: Jacqueline Pham on January 7, 2015.


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