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August 15, 2018

Mushroom Tart

August 15, 2018/ Lucy Waverman

Two of these tarts will serve 16 people. Freezing the tart shell means the shell won't shrink while baking.

Ingredients

Filling:

3 tablespoons butter
1 pound (500 grams) mixed mushrooms, torn or thickly sliced
2 teaspoons chopped garlic
1 tablespoon soy sauce
2 egg yolks
1 cup whipping cream
1/2 cup ricotta cheese
2 tablespoons chopped parsley
Salt and freshly ground pepper
Store-bought or homemade short-crust pastry, rolled to fit a 9-inch tart pan and frozen for 1 hour

Method

Preheat oven to 375 F.

Heat butter in a skillet over medium high heat. Add mushrooms and sauté for 2 minutes or until mushrooms are juicy. Add garlic and sauté another 1 minute. Stir in soy sauce, remove from heat and reserve.

Whisk together egg yolk and cream. Stir in ricotta and parsley and mix together. Season well with salt and pepper.

Place egg mixture in frozen tart shell. Pile in mushrooms. Bake 35 to 45 minutes or until pastry is crisp and filling is set. Serves 8.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Mushroom Tart

Ingredients

Method