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Home/Recipes/Wild Mushroom Tart

Wild Mushroom Tart

Serves 8
Time 1 hr 25 min
Shallots sautéed in butter and freshly grated Parmesan cheese combine with a rustic medley of mushrooms for a satisfying vegetarian entrée. Serve with a light green salad.
Special Diets:
Vegetarian
Sugar-Conscious
Ingredients
  • Olive oil cooking spray
  • 1 (9-inch) frozen pie shell, thawed for about 10 to 15 minutes
  • 1 1/2 cup grated Parmesan, divided
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup thinly sliced shallots
  • 3/4 pound mixed wild mushrooms (such as chanterelles, hedgehogs and creminis), roughly chopped
  • 1/4 teaspoon fine sea salt
  • 1/4 cup dry sherry or white wine
  • 1/2 cup low-sodium vegetable or chicken broth
  • 1/2 cup crème fraîche
  • 1/8 teaspoon ground black pepper
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Method

Preheat the oven to 450°F.

Spray a 9-inch tart pan with cooking spray.

Remove pie crust from aluminum tin and press into bottom and sides of tart pan.

Prick the bottom of the crust all over with a fork then line crust with parchment paper and fill with pie weights or dried beans.

Transfer pan to a rimmed baking sheet and bake for 10 minutes.

Gently remove paper and beans, then sprinkle 1/2 cup of the cheese evenly over the bottom of the crust and set aside.

Reduce the oven temperature to 350°F.

Heat butter and oil in a large skillet over medium heat.

Add shallots and cook until golden, about 5 minutes.

Stir in mushrooms, salt and pepper and cook until soft, 6 to 8 minutes.

Add sherry and broth and simmer, stirring often, until liquid has almost evaporated, 6 to 8 minutes more.

Stir in crème fraîche and simmer again until liquid has almost evaporated, about 10 minutes.

Transfer contents of skillet to tart pan and spread out evenly.

Sprinkle remaining 1 cup cheese over mushroom mixture, arrange pan on a baking sheet and bake until crust is golden and tart is bubbly, 35 to 45 minutes.

Set aside to let rest for 10 minutes then cut into slices and serve.

Nutritional Info:
Per serving: 290 calories (190 from fat), 22g total fat, 10g saturated fat, 35mg cholesterol, 570mg sodium, 15g carbohydrates (1g dietary fiber, 2g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • Olive oil cooking spray
  • 1 (9-inch) frozen pie shell, thawed for about 10 to 15 minutes
  • 1 1/2 cup grated Parmesan, divided
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup thinly sliced shallots
  • 3/4 pound mixed wild mushrooms (such as chanterelles, hedgehogs and creminis), roughly chopped
  • 1/4 teaspoon fine sea salt
  • 1/4 cup dry sherry or white wine
  • 1/2 cup low-sodium vegetable or chicken broth
  • 1/2 cup crème fraîche
  • 1/8 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.