This is kind of a special tart. But a Porcini Mushroom Parmesan Tart is definitely one to make memories.
I have a bit of a love affair with Porcinis. They are so delicious with slow cooked dishes and poultry , risotto and pasta, that at this time of the year ( in the Australian Summer ) I tend to go without. They are not exactly the most readily found ingredient, and so when I got my hands on some this week I wanted to make a lighter dish. I paired this with a roasted Mushroom, basil, parsley and parmesan (cheese) salad . Altogether, a Mushroom lovers dream. To add a crunchy ( meaty ) element if required, just roast some sliced flat pancetta till crisp and satisfy every one.
Don’t think for a minute, however I am including Skater ( teenager from food Siberia) , in the eating of this Tart. Although this is tequnically a pie/ pastry item, this is not to his taste as it contains Mushroom!
- 600 gm plain flour
- 300 gm butter chopped
- 150 ml water cold
- 15 ml vinegar 3 Teaspoon
- 1 pinch salt
- 6 eggs
- 300 ml thickened cream
- 150 gm Grana Padano Parmesan freshly grated
- 2 field mushrooms sliced
- 150 gm onion diced
- 1 clove crushed garlic
- 50 gm butter
- 20 gm porcini packet of dried soaked in 1 cup of tepid water
- 500 gm button mushrooms
- 6 field mushrooms
- 2 tomatoes vine ripened
- 1 cup basil leaves
- 1 bunch parsley leaves flat
- 1/2 bunch chives snipped
- Green olives optional
- 50 gm parmesan cut into strips with a peeler, see picture,
- 60 ml sweet sherry vinegar or balsamic
- 60 ml olive oil lemon oil is delicious
- 5 gm salt and pepper tiny pinch
- This recipe makes a family sized tart of 30 cm, it can be easily 1/2'd.
- Put the flour and salt and butter in the bowl of your food processor and whizz until it resembles fine breadcrumbs. Mix the water and vinegar and with the machine running add the liquid until you see the flour start to stick together and form a ball. Tip out onto a work surface and gently knead together.
- Flatten into a disc and refrigerate 30 minutes to an hour.
- Roll the pastry out to as thin as you can ( between 2 pieces baking paper is an easy way to do this). Line the tart tin and refrigerate once again( till firm)
- Bake blind at 190 C / 375 F
- Removing the paper when the sides are set, so that you can bake till golden. Remove and leave on a cooling rack will you prepare the filling
- Heat a frypan or low sided pot and melt the butter before adding the diced the onion,garlic and sliced field mushroom(flat). Sprinkle with a little salt and pepper and saute till the mushrooms are starting to wilt. Drain the porcini and add to the pan. Stirring and tossing with the other ingredients are till soft, there should be no liquid in the mixture . Take off the heat and set aside, to cool slightly
- Place the tart case onto a tray and spread the mushroom mixture onto the pie case and sprinkle with half the cheese
- Add the cream , eggs and salt and pepper together and whisk till combined. Pour this into the tart case making sure it does not spill over the sides. Don't use all the egg mixture if it looks too full. Finish with the rest of the Parmesan cheese.
- Put the tart into the oven and bake on 160 degree ( 320 deg) for approximately 40 minutes or until just set ( still wobbly in the middle)
- Set aside and make the salad
- Leave the field mushrooms in large pieces ( 1/2) and leave some of the button mushrooms whole while halving others Put a large frypan onto heat. When the pan is very hot add the oil and then th.e mushrooms in two batches ( or more than two batches if the fry pan is small. )
- Toss them coating in a little oil and salt and pepper until they are cooked through. You may need more oil or salt and pepper. Do not be tempted to use butter as this will leave a fatty taste on the roof of your mouth when the mushrooms cool down. Once cooked add the vinegar to the frypan and toss..
- Pour into a bowl and cool. Add chopped tomato wedges , olives and herbs and Parmesan and serve with the Porcini and Parmesan Tart