Exotic Mushroom & Herb Tart

11
Ingredients

45m
Prep Time

25m
Cook Time

1h 10m
Ready In

Recipe: #1297

October 24, 2011

Categories: Eggs, Appetizers Mushrooms, Southern, Oven Bake, more

recipe by:
TxGriffLover

"Use a variety, including white button, for a balance of flavor and cost. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All""

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (244.8 g)
Calories 554.7
Total Fat - 41.7 g
Saturated Fat - 12.7 g
Cholesterol - 81.5 mg
Sodium - 1665.6 mg
Total Carbohydrate - 35.3 g
Dietary Fiber - 5.4 g
Sugars - 6.5 g
Protein - 10.3 g
Calcium - 122.5 mg
Iron - 2.6 mg
Vitamin C - 17 mg
Thiamin - 0.2 mg

Step 1

To prepare mushrooms, heat butter and oil in a large heavy bottomed skillet over medium heat until shimmering.

Step 2

Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes.

Step 3

Add the shallot and cook until translucent, about 5 minutes more, then add the herbs and nutmeg.

Step 4

Taste and adjust for seasoning with salt & pepper and set aside to cool.

Step 5

Line a baking sheet with a silicone baking sheet or parchment paper.

Step 6

In a small bowl, whisk together the egg and water to make a wash and set aside.

Step 7

To prepare the pastry, on a lightly floured surface, roll out the puff pastry to a 12 x 13 inch rectangle.

Step 8

From it, but one 12 x 5 inch rectangle, two 11 x 1/2-inch strips and two 5 x 1/2-inch strips.

Step 9

Place the rectangle on the prepared baking sheet and prick all over with a fork and brush all the pastry strips with the egg wash.

Step 10

To form the pastry shell, place the short pastry strips, egg-wash side down, along the edged of the short sides of the pastry; place the long strips, egg-wash side down along the edges of the long sides of the pastry. (Don't worry about making all of this very exact: the goal is to create a rim to contain the mushrooms).