Best 6 Mushroom And Roquefort Tomato Tarts Recipes

MUSHROOM TART

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

MUSHROOM TART

Steps:

• Line a 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
• Preheat the oven to 350 degrees. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
• Whisk the milk into the eggs. Add salt and pepper, and stir in the mushrooms and cheeses. Mix together well and turn into the crust, scraping every last bit out of the bowl with a rubber spatula.
• Place in the oven and bake 30 to 45 minutes, until set and lightly browned.

MUSHROOM AND TOMATO TARTS

Steps:

• Preheat oven to hot 240C (gas 200C) Use a non stick tray or else oil an oven tray.
• Cut pastry into quarters.
• Place pastry on prepared oven tray.
• Fold edges of pastry to form a 1cm border, press down firmly.
• Spread cream cheese over pastry.
• Heat oil in pan, add mushrooms, garlic and herbs.
• Stir over medium heat for 2 minutes or until softened and lightly golden.
• Drain on paper towels.
• Arrange mushroom mixture over cream cheese, top with tomato, sprinkle with cheese.
• Bake 20 minutes until pastry is puffed and golden.

GRUYERE AND MUSHROOM TARTS

Steps:

• Preheat oven to 325 degrees F.
• In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
• In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
• Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

ONION, WALNUT & MUSHROOM TARTE TATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
• Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
• Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.

MUSHROOM TART

Steps:

• Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
• Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
• Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
• Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
• Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.