Mushroom Mascarpone Tart
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
For the crust:
  • 1¼ cup all purpose flour
  • ¼ teaspoon kosher salt
  • 6 tablespoons butter, cut into small pieces
  • 1 large egg
For the filling:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 large shallots, chopped
  • 3 garlic cloves, chopped
  • 20 ounces cremini or brown mushrooms, sliced thin
  • 4-6 ounces wild mushrooms (I used shiitake)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup mascarpone cheese
  • ¼ cup milk
  • 2 large eggs
  • ¾ cup Parmesan or Romano cheese, grated
Instructions
To make the crust:
  1. In a food processor, combine four and salt. Add in butter and pulse until the butter is in very small pieces. Add in egg and pulse until dough clumps together. Remove from machine and knead any straggling pieces of dough together.
  2. On a floured surface, roll out dough to a 12 inch circle. Transfer dough to a 9 inch tart pan. Press dough into sides and bottom and remove extra dough that hangs over the sides.
  3. Transfer tart pan to freezer for 20-30 minutes. Meanwhile, preheat the oven to 375.
  4. Pre-bake crust for 15 minutes. It will continue baking with the filling, but pre-baking will ensure it doesn't get soggy later on.
To make the filling:
  1. Reduce oven to 350.
  2. Heat a large saute pan or wok over medium heat. Add oil and butter. Stir in shallots and stir for about 2-3 minutes, until they are soft.
  3. Add in garlic and continue to cook for an additional minute.
  4. Add in mushrooms and thyme, stirring constantly to make sure mushrooms on top get rotated to the bottom. Cook for about 10 minutes, making sure that mushrooms release their liquid and then it evaporates. Season with salt and pepper and remove from heat.
  5. In a large bowl, whisk together mascarpone and milk. Once smooth, add in eggs. Stir in the cheese, then combine with the mushroom mixture.
  6. Pour filling into pre-baked tart crust and bake for 35-40 minutes. The filling will puff up and become golden brown.
  7. Let tart cool for 10 minutes before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/04/10/mushroom-mascarpone-tart/