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This mushroom tart can be easily and quickly put together and pairs best with a medium-bodied red wine.
Somewhere, close by a thunderstorm is driving our three dogs crazy, which is making writing this post very difficult. I’m not good at multi-tasking. Last spring, I took a creative writing class, and more than a few of my classmates commented on how stormy weather made them better writers. Nope. Not me. I am currently waiting for my electric kettle to beep so I can sip on a hot cup of tea and pretend I’m in Tahiti instead of in California waiting for my sunshine to vanish behind rainclouds.
While I personally feel like today’s recipe is better suited as a starter in fall or winter when everyone is seeking comfort foods to warm up with, this mushroom tart isn’t bound by seasons. Similar to my savory mushroom turnover recipe, which is one of my most popular posts on the blog, it’s really a great recipe to bring out for a party, or when you’re hosting a lot of people for an open house-style gathering.
Like that other recipe, this mushroom tart can be easily and quickly made with either store bought pie dough, or dough that you’ve made yourself and have frozen just for recipes like this. Since I have accumulated a pretty vast collection of different shapes and sizes of tart pans, I generally like to use either a rectangular shaped one or a basic circular tart pan and slice it like a piece of pie. Basically, all you need is a tart pan with a removable bottom for easy baking and serving.
You can bake both the crust and the filling ahead of time, but don’t put it all together until you’re baking it for the second time, otherwise the crust will be soggy by the time it’s being devoured. I like to roll out and freeze my crusts the night before, and cook and refrigerate the filling overnight, allowing it to come to room temperature just before baking. If you’re taking this somewhere, ask your host if you can have use of their oven for about 10-15 minutes just to finish the crust and warm up the filling.
Unlike my savory mushroom turnover’s, this mushroom tart needs a wine with a little more oomph. That’s not to say Pinot Noir won’t pair with it, because it will, it just needs a wine with slightly more body that’s got a little more earthiness to it. If you’re unsure what I mean by earthiness, you’ve probably experienced it before when you’ve tasted a wine and thought it perhaps tasted of dirt or even straw. I personally love serving this tart with Grenache, such as McPrice Myers L’Ange Rouge ($42), or even Carignan (care-in-yen), such as Field Records Tommy Town ($22).
- 1 store bought or homemade pastry dough, thawed
- all-purpose dough
- 2 tablespoons unsalted butter
- 1 1/2 pounds assorted fresh mushrooms, halved
- 1/4 cup dried mushrooms, soaked in water for at least 20 minutes
- 1 large shallot, roughly chopped
- 1/2 cup heavy cream
- 2 teaspoons fresh oregano, chopped
- salt and pepper
- shaved parmesan or gruyere