Mushroom Tart

prep time:: 45 Min

Makes 4 tarts

amy

ingredients

Pastry:
1 1/4 cups all purpose flour 1/2 tsp salt
1/2 cup cold butter, cut into small pieces
2-3 Tbsp ice water
Mushrooms
1 1/2 Tbsp butter
1 1/2 Tbsp olive oil
1/4 cup minced shallot
2 1/2 lb mixed mushrooms
2 tsp minced garlic
2 Tbsp brandy
1/3 cup ricotta cheese
2 Tbsp parsley for garnish

directions

1
For Pastry: Combine flour and salt in a food processor. Add butter and pulse until mixture resembles small peas. With machine running add ice water until dough comes together. Gather dough into a ball and divide into 4 smaller balls. Enclose each ball in plastic wrap and flatten into disks. Place in freezer or 30 minutes or fridge over night.
2
Preheat oven to 375. On a lightly floured surface, roll out each disk into a round 1/4 inch thick. Lay pastry rounds on a baking sheet bake until lightly golden brown 12 -15 min. Do not over bake. Place pan on a wire rack. Spread each warm round with ricotta.
3
For Mushrooms: Melt butter with oil in a pan over med heat. Add shallot and sauté about 1 min. Add mushrooms and garlic and sauté until mushrooms are soft. Add brandy and stir. Cook until most liquid has evaporated, about 1 min.
4
Plate and top with mushrooms sprinkle with parsley.

notes

Red onion & goat cheese tart: goat cheese, 1/2 cup onion thin slices, 1 Tbsp milk. Spread goat cheese in center of tart top with onion bring up edge of pastry and pleat so cheese is covered. Brush pastry w/ milk for browning bake 15 min.

Source: Amy's Favorites