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
1 10 inch tart
cold unsalted butter
1 1/2 cups
all purpose flour
1 1/2 teaspoons
grated romano cheese
cream cheese, softened
large eggs, slightly beaten
all purpose flour
large portobello mushrooms thinly sliced
clove minced garlic
grated asiago cheese
In This Recipe
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.
Place the marscapone cheese, cream cheese, romano cheese, eggs, flour and white pepper in bowl of electric mixer and mix until smooth.
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 .