Thanksgiving Mushroom-Parmesan Tart


Mushroom-Parmesan Tart



1 1/2 cups all-purpose flour 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons ice water


8 oz. cremini or white button mushrooms, thinly sliced 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil Salt and freshly ground black pepper to taste 1 cup grated Parmesan cheese 1/2 cup heavy cream 2 large eggs


To make the crust

  1. In a food processor, combine the flour and salt. Add the butter and pulse until the mixture resembles coarse meal. Gradually add the ice water while pulsing just until the dough comes together. Do not overmix.
  2. Turn the dough out onto a lightly floured surface and shape it into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  3. Preheat your oven to 400°F (200°C). Roll the chilled dough out on a lightly floured surface into a circle about 12 inches (30 cm) in diameter and transfer it to a parchment-lined baking sheet. Press the dough up the sides of the pan to create an even border. Prick the bottom with a fork and bake for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly.

4. To prepare the filling

Heat the olive oil in a skillet over medium heat. Add the mushrooms, onions, and garlic, season with salt and pepper, and cook stirring occasionally until the vegetables are tender and the liquid has evaporated. Set aside to cool slightly. 5. In a bowl, whisk together the Parmesan cheese, heavy cream, and eggs until smooth. Stir in the cooked mushroom mixture. Spread the filling evenly over the crust, making sure not to overflow any edges. 6. Bake the tart for 25-30 minutes or until set and golden brown. Allow it to cool briefly before slicing and serving. Enjoy!