Mushroom Garlic Cream Tart
From notyourmomma 16 years ago
- 20 minutes to make
- Serves 16
Using my favorite puff pastry sheet, this is a breeze to make. I love the combination of mushrooms cooked down with cream and herbs. It makes a great topping for the pastry.
Ingredients
- 3 tablespoons of butter shopping list
- 4 ounces of white button mushrooms, finely chopped shopping list
- 4 ounces of crimini mushrooms, finely chopped shopping list
- 1 ounce of dried mushrooms, rehydrated in 1/4 cup of warm sherry shopping list
- 2 shallots, finely minced shopping list
- 2 garlic cloves finely minced shopping list
- 1/2 teaspoon of salt shopping list
- 1/4 teaspoon of fine milled black pepper shopping list
- 2 tablespoons of all purpose flour shopping list
- 1/4 teaspoon of dried thyme shopping list
- 1/2 cup of whipping cream shopping list
- 1/4 cup of grated asiago cheese shopping list
- 1 sheet of frozen puff pastry dough, thawed 20 minutes shopping list
How to make it
- Preheat oven to 425 degrees.
- Unroll the puff pastry dough on a parchment covered baking sheet or silpat if you have one. Roll ever so lightly with a rolling pin to make it 8 x 12 on your cookie sheet.
- Melt butter in large skillet over medium heat, add shallots and garlic and saute until soft. Add buttons, crimini and drained rehydrated imported mushrooms. Cook until limp, add sherry, salt and pepper, reduce over low heat until liquid is nearly evaporated.
- Sprinkle in the flour and cook a minute or two, stirring all the while.
- Add thyme, whipping cream and cook a few minutes more until the sauce thickens considerably. Cool and add the cheese.
- Spread over the pastry up to the edge.
- Bake in hot oven for 20 minutes til golden brown and puffy Can sprinkle top with minced parsley and more asiago or parmesan
- cheese. Cut into rectangles. A pizza cutter is best or a very sharp serated knife.
People Who Like This Dish 6
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