Saturday, February 18, 2006

Mushroom Tart


I have written before about my little fixation with Vogue Entertaining + Travel. Aside from combining two things which I love (food and travel), the food is always on supermodel mode. Yes, lovely to look at even if some of the recipes do not come out quite at the bombshell level. I don't mind. I like looking at nice things. In any case, some recipes do deliver. This was one of those times. I spotted the Apple cider vinegar-glazed onion tart in the same issue as my Moroccan inspired meal (August/September 2005). It involved little baby onions, ricotta, thyme, and (as the name implies) apple cider vinegar, and it was absolutely exquisite. However, due to the laptop crash of October '05, all pictures were lost, and the onion tart was just a sweet memory.

Not one to stay forlorn for long, I let the past's memories inspire the present's lunch. I gave the recipe another go, this time with mushrooms. Truth be told, a big part of the recipe's essence is gone as I didn't use any apple cider vinegar. But the apple cider vinegar was more for the little onions and not my big portobellos. I did keep the chedder cheese crust though. Although in the original, the pastry had apple cider vinegar as well, which I likewise nixed for this version. So this one's got a whole other flavor going...

Here's the recipe:

Mushroom Tart
(inspired by the Apple cider vinegar-glazed onion tart of Vogue Entertaining + Travel's August/September 2005 issue)

Cheddar cheese pastry:
- 200 grams flour
- 1/2 teaspoon salt
- 100 grams grated cheddar cheese (I am thinking this might also be good with a mix...part cheddar part Old Amsterdam...hmmm, for another day perhaps)
- 130 grams butter, diced and frozen
- 4-5 teaspoons water

Mushroom filling:
- 220 grams portobello mushrooms (weight without stems), sliced
- extra virgin olive oil
- 1-2 tablespoons butter
- 1 onion sliced
- 3-4 sprigs of thyme
- 150 grams ricotta
- 1 egg

Here's what you do:

- Make the pastry first. Combine the flour, salt, and cheese.
- Add the butter in pieces and cut roughly with a pastry cutter.
- Add water gradually, still going at it with the pastry cutter, until the mixture resembles fine breadcrumbs. (You can do this whole bit in a food processor...I just don't have one)
- Transfer the mixture into a bowl and knead (yey!) until it forms a ball.
- Flatten the ball into a disc, cover with cling film, and refrigerate for at least an hour (or overnight).
- Now for the filling. Heat the olive oil and butter in a pan over medium heat.
- Add the onions and sautee until they are nice and soft.
- Add the mushrooms and sautee for a couple of minutes. Add thyme and toss a bit until mushrooms are cooked through.
- Now to assemble the tart. Preheat oven to 180C.
- Mix the ricotta and the egg until well combined. Set aside.
- Fetch your pastry dough and cut in half. Roll both pieces of dough on a lightly floured work surface into a rough oval shape around 2 mm thick. (note: I only used one piece of pastry for the mushrooms, the other I topped with dried figs, walnuts, and brie de Meaux...oohlala!)
- Transfer the pastry to a baking tray lined with parchment paper.
- Spread the ricotta mixture on the pastry, leaving a 5 mm border (more or less).
- Top with your mushroom mixture and fold over the border to sort of give your filling a little "hug".
- Bake for about 15 minutes or until the edges of your pastry are golden.

This was delicious! It makes for a perfect light lunch (not the whole tart though!) with a simple salad. I used portobello mushrooms but you can substitute this with any mushroom you feel like having...or even a mix of different kinds. As I mentioned, I didn't make enough filling for both tarts, thus the fig version...also yummy. This recipe has the potential to transform itself infinitely I think...savory, sweet, sweet/savory...any suggestions?

34 comments:

Typical INgredients said...

Hi Joey,

I love mushroom but I never had one of this kind..thanks for sharing your recipe - I will try this one of this day!

Have a nice weekend!

Tin

ces said...

THIS LOOKS REALLY DIVINE JOEY! I LOVE THAT WOODSY YET JUICY FLAVOR YOU GET FROM PORTOBELLOS...YOU THINK I CAN DO THIS? LOL!

Beth - Zen Foodism said...

This looks amazing! Definitely one to try! Thanks for sharing...

Ivonne said...

Joey,

This is precisely why I have to STOP looking at blogs before I go to bed. Now I shall be hungry all night and do nothing but dream of this mushroom tart.

It looks fantastic. I love mushrooms. Marry them with pastry ... I'm a happy girl!

Wonderful post!

Sassy Lawyer said...

You were able to get portobello mushrooms in the Philippines? May I know where? Been searching forever...

Mona said...

That looks awesome Joey. I am very excited to try that.
And I did not even know they had a travel and entertaining book-that's so exciting! I 'm always into new fun reads.

Pille said...

Joey - I don't read that magazine, so I'm glad I've got you to share the recipe:) And it looks absolutely delicious. I love mushrooms, and have some fresh thyme in my fridge, so I'm gonna definitely make this in a few days!!

ChichaJo said...

Hi CJ! I'm glad you enjoyed reading this recipe...if you do try it, let me know how it comes out :)

Hi Ces! I am sure you can do this :) It's very easy and I am not an expert cook and I did it so go for it! :)

Hi Beth! Thanks a lot for such a nice comment...glad you enjyed the post :)

Hi Ivonne! Thanks so much! Sigh...I do know what you mean about reading blogs before bedtime...I suffer from exactly the same hunger-inducing habit!

Hi Sassy! I found them in Rustans Supermarket :) You can find them there sometimes and also at the Salcedo market sometimes. (In Rustans) As with certain herbs, peaches, rasberries, and blueberries, these guys are very "now-you-see-them-now-you-don't" in terms of availability. So every time I see some I grab a few :)

Hi Mona! Hope you like it :) I love Vogue E+T...it may not always carry the Julia/Martha/Donna/Nigella of recipes...but it certainly has the Cindy/Naomi/Tyra/Linda of dishes ;) Plus the travel part!!! Temptation abounds!

Hi Pille! I know you love mushrooms and I have read some of your mushroom recipes (YUM)...love them too although this is the first time I cooked them in a tart (was quite happy with the results) :)

Midge said...

Hi, Joey!

That looks absolutely delish! I can't wait to try it at home. Incidentally, you can get portobellos at this salad kiosk at Market! Market! for 100 bucks.

Lori said...

Ohgod, ohgod! This looks like my kind of thing. You know, I don't think that your pastry missed much without the cider vinegar. Vinegar in the crust is meant as an aid to prevent it from toughening. Your crust looks divine.

domestic cat said...

I love portobellos. Never tried as a tart though. But I often oven-roast them to use in salads and some vegetarien burgers. Thanks for sharing the recipe:-)

angelika said...

The earthiness of mushrooms on the crispiness of pastry - mmhhhh. I have to put this on my list. Hugs, angelika

ChichaJo said...

Hi Midge! Thanks for the info on more portobello sources :)

Hi Lori! Thanks for the tip on the vinegar in the crust...and thanks for the nice compliment...my crust thanks you :)

Hi Domestic Cat! Oven roasted sounds delicious! Will keep that in mind...thanks :)

Hi Angelika! It was really good...and not something I usually have...but something I will definitely be making again :)

MM said...

Wow, what a fabulous tart! I adore mushrooms and that sure got me salivating just looking at it. Wonderful!

JMom said...

This is a dish after my own heart :-) Am planning on a mushroom fest soon, i will definitely include this.

gonzo said...

Vogue E + T is in my opinion the best in the genre. Incredibly stylish, modern food shots, great ideas, travel tips, and the recipes work too. I get more fun out of this mag than Bon Appetit, Gourmet, and all the rest of em. These food-loving aussies are really coming up in the world...

Katrina said...

Oohhh...I love almost anything that involves pastry crust, and mushrooms too! But it's your fig-walnut-brie combo that's really got me salivating. I adore the combination of fruit+cheese+nuts, *especially* in a savory dish! No wonder we both love the Fig & Prosciutto Pizza from Trio, Joey. :-)

ChichaJo said...

Hi MM! Thanks :) Lots of mushroom lovers here :)

Hi Jmom! Hope to read about that mushroom fest soon! :)

Hi Gonzo! Yes, I also have a lot of fun with Vogue E+T...it's always a feast for the senses :)

Spot on Katrina! The Fig & Prosciutto Pizza from Trio rocks! :) Love that combo too...one of my earliest posts (actually my first breakfast post) is on a Fig and Gorgonzola tartine...

Sassy Lawyer said...

Ay, wow, Rustan's is rather far. But thanks for the info. :)

Ruth said...

Joey - that looks beautiful and delicious. Definitely bookmarked and waiting to try.

Thanks for sharing.

ChichaJo said...

Hi Sassy! Maybe you can take a peek the next time you come down :)

Hi Ruth! Glad you enjoyed the post...hope you enjoy the tart as well :)

Paz said...

What a wonderful recipe! Wow, Joey!

Paz

80meals said...

Hey! I just discovered our blogs are somewhat similar when I googled "80 Meals"...
Well, it's mostly the title that is similar, the content is pretty different. Mine is about having meals with people from 80 different nationalities. I started a month ago.
I really like the design of your other site, very professional!
Jenny

schatzli said...

I discovered Vogue E+T few last summer since then I am hooked.

am a mushroom lover...just got some oyster mushroom...maybe when mood sets in for a mushroom tart i would dare do this.

figs?? in the phils?

Antti said...

Mmm, I'm a huge mushroom fan and been looking for a new pie recipe. I'll definitely try this :) Looks so yummy!

ChichaJo said...

Hi Paz! Thanks :)

Hi Jenny! What a nice coincidence! I have visited your blog already and I will be checking in again...great idea you've got there :)

Hi Sha! It's really such wonderful eye candy...and lots of interesting content. Figs here? Not fresh of course! ;) A fresh fig I have yet to taste...

Hi Antti! Thanks for dropping by! Hope you like it...if you do try it out let me know :)

sha said...

well lets see if i can bribe friends who go home this summer to hand carry figs for you.

they bruise easily....
figs everywhere in Greece..

ChichaJo said...

Thanks Sha! That would be so sweet of you :) I would love to try a fresh fig!

kc said...

I am vegetarian, so I definitely will try this. I was reading the comments for ths post, one of them was from my cuz, ces, so your joey, hi, im kc, just want to say that I can see the great passion! happy cooking!

ChichaJo said...

Hi KC! Nice to meet you :) Thanks for stopping by and leaving a comment! So you are ces' cousin...nice to discover these connections :)

Michele said...

Thanks for another mouthwatering recipe, Joey. We are excited to have it included in this week's FoodieView Recipe Roundup!

ChichaJo said...

Hi Michele! Wow! Thanks for including me in the round up :)

quanton said...

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Kaylee

http://grillsblog.com

ChichaJo said...

Thanks for stopping by Kaylee! :)