lotus



previous page: Smokey Brie Spread
  
page up: Last Century Appetizer Recipes 2
  
next page: Smoky Salmon

Smoky Mushroom Tart




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Smoky Mushroom Tart

1/3 BUTTER PASTRY dough

1 Egg white, lightly beaten

2 tb Butter

10 oz Fresh mushrooms (1 package), sliced

7 oz Shitake mushrooms (1 package), stems discarded And mushrooms sliced

1 tb Minced fresh garlic

2 ts Dried oregano, crushed

1/8 ts Ground black pepper

1/2 lb Smoked mozzarella cheese, thinly sliced

2 tb Grates asiago or Parmesan cheese

1/3 c Walnut pieces

1 tb Chopped flat-leaf (Italian) parsley

Preheat oven to

400 F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with foil and and pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, melt butter over medium-low heat. Add mushrooms, garlic, oregano, and pepper. Saute until mushrooms are golden and liquid has evaporated, about 8 minutes; cool to room temperature. Cover bottom of tart shell with mozzarella, cutting slices to fill in spaces. Top with mushroom mixture then sprinkle with asiago and walnuts. Bake 20 minutes. Cool 5 minutes on wire rack before removing outer ring.

Serve warm.

Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ]

 

Continue to:

Related Recipes:













TOP
previous page: Smokey Brie Spread
  
page up: Last Century Appetizer Recipes 2
  
next page: Smoky Salmon