If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love Portobello mushrooms and Asiago cheese together. I thought that the combination of the two would make a delicious luncheon tart, served with a nice salad. I made it one day for some friends who came by for lunch. Everyone loved it. so I thought I would enter it in this contest. - Andrea Kathryn
Serves 1 10 inch tart
- 6 tablespoons cold unsalted butter
- 1 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons sugar
- 5 tablespoons vegetable shortning
- 3-4 tablespoons cold water
- 1 pound marscarpone cheese
- 1/2 cup grated romano cheese
- 8 ounces cream cheese, softened
- 3 large eggs, slightly beaten
- 1 tablespoon all purpose flour
- 1/2 teaspoon white pepper
- 3 large portobello mushrooms thinly sliced
- 1 pound fresh spinach
- 1 clove minced garlic
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1 cup grated asiago cheese
- For Crust: Spray the bottom and sides of a 10 inch springform pan with cooking spray. Cut butter into small pieces and keep cold until ready to use. Place flour, salt, and sugar in the bowl of a food processor and pulse until mixed. Add butter and shortning and pulse 8-12 times until mixture looks like small peas. Pour water into shute of processor while it is running and mix until dough comes together. Empty onto floured bowl and roll into ball. Refridgerate for 30 minutes. Remove from fridge and roll dough into a circle large enough to fit the bottom and a little up the sides of prepared 10 inch springform pan. Set aside
- Place the marscapone cheese, cream cheese, romano cheese, eggs, flour and white pepper in bowl of electric mixer and mix until smooth. Set aside
- Cut spinach in small pieces. In a small sauté pan, lightly brown minced garlic. Add spinach and sliced Portobello mushrooms and sauté for 5 minutes. Remove from pan and drain mushrooms and spinach of all juices .( I actually pat them dry with a paper towel. ) Set aside. (reserve some slices of mushrooms for top of tart)
- Pour half of cheese mixture into the crust and top with half of spinach and portobello mixture. Add ½ cup of asiago cheese. Add remaining cheese mixture and top with remaining spinach and portobello mixture. Arrange some slices of portobello mushrooms on top of filling and sprinkle remaining ½ cup asiago cheese on top. Bake the tart in the middle of a preheated oven for 1 hour .
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
A well-rounded bud vase.
The Best Cinnamon Rolls