Smoky Mushroom Tart

January 26, 2012 1:19 pm

Smoky Mushroom Tart

Ingrients & Directions

1/3 BUTTER PASTRY dough
1 Egg wan, lightly beaten
2 tb Butter
10 oz Fresh mushrooms (1 bundle),
-sliced
7 oz Shitake mushrooms (1
-container), stems discarded
And mushrooms sliced
1 tb Minced fresh garlic
2 ts Dried oregano, crushed
1/8 ts Ground black pepper
1/2 lb Smoked mozzarella cheese,
-thinly sliced
2 tb Grates asiago or Parmesan
-cheese
1/3 c Walnut pieces
1 tb Chopped flat-leaf (Italian)
-parsley

Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch
globular. Transfer to an 11-inch tart pan with removable bum. 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
glittering. Brush with egg undefiled; bake 1 minute longer. Cool completely on wire
wrench. In large skillet, melt butter over medium-low stir. Add mushrooms,
garlic, oregano, and dot. Saute until mushrooms are golden and liquid
has evaporated, helter-skelter 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.
Chill 5 minutes on wire rack before removing outer nautical thimble. Serve short-tempered.

Dash offs 8 servings.

[ 1001 HOME IDEAS ARSENAL; June 1990 ]

From

Yields
8 Servings