Rustic Harvest Vegetarian Mushrooms Tart
Yum
Rustic Harvest Vegetarian Mushrooms Tart with homemade pastry is the best mushroom tart recipe with rustic base. It gives you simple, rich, and hearty flavors of healthy vegetarian mushrooms meal!
We had two nights of rain and this mushrooms tart is the result of moist forest ground since I found several sorts of mushrooms at our street market, thanks to warm ground and beautiful, rainy nights. Here are the ingredients, tomatoes for the salad included:
You can always use the sort available, and, to my experience, button mushrooms are the easiest to find. I used chanterelles, porcini, and button mushrooms.
Also, I wanted to make the tart without prosciutto or bacon or intense herbs because it would be such a pity to overpower the beautiful forest mushrooms flavours.
If you are interested in detailed information on herbs matching mushrooms here is the link to learn more.
I used simple fresh parsley leaves, chopped.
Take a closer look at 2pots if looking for more mushroom recipes:
Feta and Mushrooms Stuffed Turkey Meatballs
Italian Sausage Stuffed Mushrooms
Rustic Harvest Vegetarian Mushrooms Tart
Rustic Harvest Vegetarian Mushrooms Tart with homemade pastry is the best mushroom tart recipe with rustic base. It gives you simple, rich, and hearty flavors of healthy vegetarian mushrooms meal!
Ingredients
- Ingredients for the dough:
- 1 ½ cup all-purpose flour
- 6 Tbsp butter, softened + for the dish
- 2 egg yolks
- Salt to taste
- 4 Tbsp water
- 1 Tbsp olive oil
- Ingredients for mushroom filling:
- 1 onion, chopped
- 5 1/2 cups mushrooms, sliced
- Salt and ground black pepper to taste
- 1 egg
- 1 egg yolk
- Pinch of baking powder
- 1 cup Ricotta
- 2 cups heavy cream
- 1 Tbsp parsley leaves, chopped
- Chives chopped, to garnish
Instructions
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Preheat the oven to 160 C / 320 F.
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On a table, make pastry of flour, butter, egg yolks, salt and water.
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Roll the pastry to fit the baking dish and the sides ( ø 10 inches ).
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Butter the dish and place the dough into it.
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Cover it with foil and bake for 10 minutes.
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While the dough is in the oven, fry olive oil, onion, mushrooms, salt and black pepper in the skillet until there is no liquid left ( 7 mins ).
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Take tart shell out of the oven and set the oven to 180 C / 356 F.
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Leave the dish with half-baked pastry aside while you add egg, egg yolk, baking powder, Ricotta, heavy cream and parsley leaves to cooked mushrooms, using spatula.
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Pour the filling into half baked tart and bake for another 30 minutes at 180 C / 356 F.
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Garnish your vegetarian mushroom tart with chopped chives to taste and serve immediately.
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