Make Ahead

Exotic Mushroom Tart

April  8, 2011
3 Ratings
  • Makes 10 Mini Tarts
Author Notes

This is a great recipe to make on a rainy Sunday and keep in the fridge for an easy grab and go lunch. This recipe was inspired by Ken Bergeron's recipe in Professional Vegetarian Cooking, but was tweaked and edited to my preferences. - stirfrei —stirfrei

Test Kitchen Notes

These little parcels make a cute presentation and are a great size for lunch or a snack or perhaps as an appetizer before a light entrée. The crust is fabulous, light and flaky, and the filling is relatively easy. I’d suggest cutting back a little on the rosemary and thyme, and would also cook the seasonings with the mushrooms rather than adding afterwards. I’m looking forward to having these for lunch all week! - deanna1001 —deanna1001

What You'll Need
  • Filling
  • 1 onion, small diced
  • 2 carrots, peeled and small diced
  • 2 teaspoons garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 8 cups exotic mushrooms such as lobster, enoki, shittake,
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • Salt and pepper, to taste
  • Dough
  • 1 1/2 cups Flour
  • 1 1/2 teaspoons salt
  • 3/4 cup chilled butter, cubed
  • 2 eggs
  • 4 teaspoons water
  • 2 cups Parmesean
  • Egg Wash
  1. Filling
  2. Sauté the onions, carrots, and garlic with the olive oil for about 2 minutes. Add the mushrooms and sauté another two minutes. Add the white wine and let it reduce to au sec.
  3. Season with thyme, rosemary, salt and pepper and let cool for one hour.
  1. Dough
  2. Mix the flour and salt together.
  3. Mix cubed butter with the flour salt mixture, using your fingertips, until the mixture looks like fine breadcrumbs.
  4. Making a well in the center, mix in the water and eggs until the dough just comes together. The dough should be pliable but not too sticky or too dry. Add water if the dough does not come together and flour if the dough sticks.
  5. Kneed out on a floured surface until the dough is smooth, about 1 minute. Wrap in plastic and chill for one hour before use.
  6. Preheat oven to 400. One dough has chilled, roll it out on a floured surface using a rolling pin until it is between 1/4 of an inch to 1/8 of an inch thin.
  7. Using a cookie cutter 6 inches in diameter, cut the dough into several circles. Place the circles on a buttered baking sheet and place 1/4 cup of the mushroom filling in the center of the circle. Fold the edges of the circle into the center and pinch together as if you are making tiny satches. Brush with egg wash and top each tart with grated parmesan. Continue until you run out of filling or pie dough. The dough scraps can be rolled out more than once.
  8. Bake tarts in oven for 20-25 minutes, or until the crust is a deep golden brown. Enjoy hot, or reserve in the refrigerator until later.

See what other Food52ers are saying.

  • deanna1001
  • Trenac
  • stirfrei
  • camandari

4 Reviews

camandari August 23, 2022
I cannot say enough good things about these delicious tartlets, both the mushroom filling & the parmesan crust. The crust would take any empanada recipe up several notches -- no matter the filling, savory or sweet. These tartlets also make a lovely light supper, along with a green salad or insulata caprese. A forever recipe!
deanna1001 April 29, 2011
Had a fair amount of leftover mushroom mix - mixed it with cooked wild rice and steamed for about an hour. Yum! And I'm loving these for lunch.
stirfrei April 30, 2011
Oh good idea with the wild rice! Glad you enjoyed the recipe.
Trenac April 10, 2011
This sounds wonderful. Will make it tomorrow!.