Smoky Mushroom Tart

Recipe Ingredients

1/3		Butter pastry dough
1		Egg white - lightly beaten
2 tablespoons	30ml	Butter
10 oz	284g	Fresh mushrooms - (1 package), sliced
7 oz	198g	Shitake mushrooms - (1, package), stems disc
		And mushrooms sliced
1 tablespoon	15ml	Minced fresh garlic
2 teaspoons	10ml	Dried oregano - crushed
1/8 teaspoon	0.6ml	Ground black pepper
1/2 lb	227g / 8oz	Smoked mozzarella cheese - thinly sliced
2 tablespoons	30ml	Grates asiago or parmesan - cheese
1/3 cup	78ml	Walnut pieces
1 tablespoon	15ml	Chopped flat-leaf - (Italian), parsley

Recipe Instructions

Preheat oven to 400F. On lightly floured surface roll dough to a 14-inch round.

Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with foil and and pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights.

Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, melt butter over medium-low heat.

Add mushrooms, garlic, oregano, and pepper. Saute until mushrooms are golden and liquid has evaporated, about 8 minutes; cool to room temperature. Cover bottom of tart shell with mozzarella, cutting slices to fill in spaces.

Top with mushroom mixture then sprinkle with asiago and walnuts. Bake 20 minutes. Cool 5 minutes on wire rack before removing outer ring.

Serve warm.

Makes 8 servings.

Source:
1001 HOME IDEAS MAGAZINE; June 1990

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