Mushroom and Blue Cheese Tart
Tangy, creamy blue cheese and earthy, meaty mushrooms is my new favorite combo. Placed on top of a butter tart shell and sprinkled with chives? Even better. I especially love this tart because it’s not full of eggs like your traditional quiche. Sometimes I think the eggs get in the way. This tart just focuses on the deliciousness of mushrooms and blue cheese, which is exactly how it should be. Here’s the recipe to my mushroom and blue cheese tart…
Recipe: Mushroom and Blue Cheese Tart
Total Time: 3 hours Serves: 6
Ingredients for Tart Shell (Enough for 2 tart shells)
2 sticks salted butter, cold and cut into pieces
2 cups flour
1 teaspoon salt
8-10 tablespoons ice water
Ingredients for Mushroom Ragu
2 tablespoons oil
1/2 red onion, sliced into half rings about 1/4 inch thick
2 garlic cloves
5 cups mushrooms, sliced
1/8 cup chicken stock
Chili flakes, to taste
1/4 teaspoon dried oregano
1/2 teaspoon salt, or more to taste
1/4 cup parmesan cheese
1 egg yolk
1/3 cup blue cheese crumbles
Chives, chopped to sprinkle on top of tart
Directions for Tart Shell
In a food processor or large bowl, combine flour, butter and salt. With the food processor running, add the ice water 1 tablespoon at a time. If not using a food processor, use your fingers or a pastry cutter to break up the butter into pea size pieces. Once the dough comes together as a ball, stop adding water.
Press dough into a flat, round disk and cover with plastic wrap. Refrigerate for at least 1 hour. You can freeze half of the dough because this recipe makes enough for 2 tart shells.
After 1 hour, line the 9 or 10 inch tart pan with the dough. Put tart pan with dough back into the refrigerate for at least 15 minutes.
Preheat oven to 375 degrees. Then, line tart pan with foil and top with beans or rice. Bake for 35 minutes. Remove the foil and beans and continue baking for 8-10 minutes. If the sides of the shell get too brown, cover with foil.
Directions for Mushroom Ragu
In a large saute pan, heat oil. Add onions and saute until soft and browned, about 5 minutes. Add the mushrooms and saute until soft. Sprinkle the cooked mushrooms with salt, pepper, chili flakes, and dried oregano. Add chicken stock and continue cooking until most of the chicken stock as been soaked up by the mushrooms or reduced.
Turn off heat and let ragu cool. Add 1 egg yolk and parmesan cheese to the cooled mixture.
Directions for Assembly
Reduce oven heat to 350 degrees.
Sprinkle blue cheese crumbles on the base of the pre-baked tart shell. Spread the mushroom ragu on top of the blue cheese. If the ragu is too liquidy, use a slotted spoon to transfer mushrooms from saute pan to tart shell, so some of the liquid strains out. If you bake it with too much liquid, the tart shell will become soggy. Bake for 30 minutes. Check half way through to make sure the tart shell doesn’t get too brown. If it does, cover with foil. If the mushroom ragu continues to look too liquid after 30 minutes, continue baking for additional 5-7 minutes. Keep in mind the ragu will solidify a bit as it cools.
When it comes out of the oven, top the tart with chopped chives.
I suggest eating this tart with my Italian Salad. It’s simple, crisp, tangy and slightly sweet. The perfect balance to the richness of this tart.