Mushroom Tart

Recipe No: 134

Nearly 2 years ago my husband bought me a Stand Mixer, which later became my best friend in the kitchen. The instruction booklet that came with it happened to have some recipes with some captivating pictures. One such picture that attracted me the most was of this Mushroom Tart and decided to give it a try. Here is the result of my trial… the recipe had changed a bit so that I can make it with the ingredients that are easily available in my household. The crust is same as that in the booklet but if Cream Cheese is not available in your household please use the recipe for the Pot Pie crust to make this Tart shell.

Ingredients                                              Makes 12
For the Crust

• Cream Cheese……………………..4 Oz/ ½ Cup (At room Temperature)
• Butter…………………………………2 Tablespoons (At room temperature)
• All Purpose Flour/ Maida……..3/4 Cup
• Salt…………………………………....1/3 Teaspoon

For the Filling

• Oil……………………………………...1 Tablespoon
• Mushrooms sliced.........……….8 Oz
• Onion chopped…………………….1/2 Cup
• Egg…………………………………….1 Beaten (Optional If you are not using egg use ¼ cup more Cheese)
• Shredded Mozzarella Cheese…1/2 Cup
• Salt and Pepper to taste

Method of Preparation
To make the Crust

1. Mix all the ingredients to make the crust into a soft dough. If the ingredients are at  room temperature there is no need to add water.
2. Make it into a ball, wrap in a plastic wrap and keep in the refrigerator till ready to be used.

To make the filling

1. Heat Oil in a pan on medium heat and saute Onion and Mushroom with Salt and Pepper till the Mushrooms are nicely browned. Once browned, off the heat and let it cool down.
2. Once cooled, mix Egg and Cheese into the Mushroom mixture.

To make and bake the Tart

1. Preheat the oven to 375˚F/ 191˚C.
2. Spread a thin layer of Butter or Oil on a Muffin pan.
3. Divide the chilled dough into 12 equal pieces; roll and make the pieces smooth.
4. Roll out each piece of dough into 4 inches in diameter.
5. Press it onto the bottom and sides of a  cup on the Muffin pan. Repeat this process with all the portions.
6. Divide the filling into 12 equal portions and place it on each of the dough lined Muffin cups.
7. Place this on the 2nd rack from the bottom of the oven and bake for 12 minutes. Then place it in the middle rack of the oven and bake for another 8-10 minutes or till the crust is lightly browned and the filling is puffed up and golden brown on top.
8. Serve hot after sprinkling with a few thin slices of spring onion greens.

Notes:

• Adding Salt at the beginning while sauteing the Mushrooms will draw the water out and it is a must to let it dry up because if there is moisture in the filling it will make the Tart shell soggy.
• Placing the Tart on the bottom  rack will help the bottom of the Tart Shell cook fast without becoming soggy and transferring it to the top later will keep it from burning.
• If Cream Cheese is not available, please use the recipe for Pot Pie crust to make the Tart Shell. Roll out small portions of the Pot Pie crust dough (for recipe click 'here') and press it onto the bottom and sides of the Muffin and continue with the other steps as mentioned above.

 

Make it, enjoy the deliciousness and

 serve it to your family with love…