Rustic Mushroom Tart
Your belly will be thrilled with this pie à la forestière, i.e. featuring mushrooms, that can be served either hot or warm. You can make the shortcrust pastry in advance, before garnishing it with Parmesan and baking it on the day. Added to this base is a filling of mushrooms, spinach and cream, which combines […]
Ingredients
- 1 1/3 cups (200 g) unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 6 tbsp (90 ml) ice water
- 3/4 lb (340 g) mixed mushrooms (such as white, cremini, oyster, shiitake), cut into slices 1/4 inch (5 mm) thick
- 1/2 tsp thyme leaves
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves, chopped
- 6 cups (140 g) baby spinach
- 3 tbsp (45 ml) 15% cooking cream or 35% cream, plus more for brushing
- 1 tbsp (15 ml) whole-grain mustard
- 1/4 cup (20 g) fresh Parmesan cheese, grated
Instructions
- In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a disc with your hands. Cover with plastic wrap and refrigerate for 1 hour.
Your belly will be thrilled with this pie à la forestière, i.e. featuring mushrooms, that can be served either hot or warm. You can make the shortcrust pastry in advance, before garnishing it with Parmesan and baking it on the day. Added to this base is a filling of mushrooms, spinach and cream, which combines delicate flavours and indulgence. A highly satisfying tart, that cuts down time spent in the kitchen.