This was a great recipe. I will be putting it in my recipe file fur sure. I got this recipe from the Smitten Kitchen Cookbook. I did not buy the cookbook, I borrowed it from the library. See with it being so close to Christmas I get so many cookbooks from friends and family as gifts. I have learned not to buy any cookbooks this time of the year because I will end up with 2 of everything. This is one I would sure like to have, it has so many great looking recipes in it….yum O. Well, I copied this recipe to try at a later date and goodness gracious I did not copy the last page. Doesn’t that stink? I had to just wing it, oh well….I had all the ingredients but no instructions isn’t that just like me any way? Heee Heeee I have such a hard time following instructions any way. But hey lookie here it came out any ole way and it was Dee-lish!! I did use my own pie crust why cause after many years I have never found one I like better. So, when ya find one you love stick with it…right! See I have been married 28 years hows that for sticking with it! oh my goodness back to the tart. It’s good ! Try it! This would be great with asparagus too ~ yummy
Wild Mushroom Tart
Pie Crust click here for pie crust recipe
1 tablespoon olive oil
1 tablespoon butter ~ additional to butter pans
2 medium shallots finely chopped
1 garlic clove minced
1/2 pound Cremini mushroom thinly sliced
1 pound assorted wild mushrooms thinly sliced ~ I used shiitake, oyster + more creminis
1 teaspoon fresh thyme leaves
1 teaspoon salt
fresh ground pepper
1/4 cup mascarpone cheese at room temperature
1/4 cup whole milk
2 large eggs
1/2 cup grated fontina cheese
1/4 cup grated parmesan cheese
Preheat oven to 375. I made my crust and put it in the tart shell pans with removable bottoms. The size shown is a 6 inch tart pan and it made 4 of them. I buttered them really well. After I had the pie crust in the shell, I placed all on a baking sheet. Then made the filling. I saute my shallots in the oil and butter until tender. Then added the garlic for just a second then mushrooms and thyme. I saute mushrooms until almost all moisture was gone. I let the mushrooms cool and then added them to a bowl. Then add the remaining ingredients to the bowl the salt, pepper, mascarpone cheese, milk, eggs, fontina and parmesan cheeses. Once this is mixed well add it to the prepared pie shells. Do not over fill. I baked mine for 20 minutes and they came out nice and golden brown and the crust was wonderful nice and crunchy on the bottom. We all love it! Great recipe….I just love it when I find a good one!! Thanks Smitten Kitchen!
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