Savory Mushroom Tart

Savory Mushroom Tart
Photo by Ben Fink


  • ¼ cup mascarpone cheese (or sour cream)
  • ¼ tsp. salt
  • 2 Tbs. finely chopped shallots
  • 2 Tbs. olive oil
  • 4 to 5 Tbs. ice water
  • ¼ cup dry white wine (optional)
  • ¼ lb. (8 Tbs.) unsalted butter, cut into ½-inch pieces and chilled
  • + 9 more ingredients
    • 1 small clove garlic, minced
    • ½ lb. soft fresh goat cheese
    • 1 Tbs. fresh thyme leaves
    • 2 Tbs. butter
    • 1 Tbs. minced chives
    • Salt and freshly ground black pepper to taste
    • 1 lb. mushrooms (preferably wild), wiped clean, trimmed, and thinly sliced
    • 6-¾ oz. (1-½ cups) all-purpose flour
    • Salt and freshly ground black pepper to taste

Put the flour and salt in a food processor. Pulse a few times to blend. Add the butter and pulse until the mixture resembles cornmeal. Add the ice water 1 Tbs. at a time and process until the dough comes together in a rough ball. Remove the dough, shape it into a disk, wrap it in plastic, and chi...

View full recipe at Fine Cooking


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