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MUSHROOM TART - Torta di Funghi
Prepare 1 c unbleached all-purpose flour, salt, 4 oz. sweet butter and about 5 tbsp of ice water, let rest until ready to form a 14" round for the tart pan. Or...buy a pre-made tart.
1/2 ounce fresh porcini, sliced
1.5 pounds fresh assorted mushrooms, sliced
1 medium red onion, chopped with
15 sprigs Italian parsley
1/4 c olive oil
2 tbsp sweet butter
1 tbsp tomato paste
1 c lukewarm veal stock
Salt and pepper to taste
3 large eggs
1/2 c freshly grated Parmesan cheese
Heat the oil and butter in a heavy saucepan until butter melts. Add the onions and parsley, and sauté gently for 10 minutes. Add the mushrooms to the pan and then the tomato paste, sauté for 5 minutes, stirring occasionally. Add the stock and seasonings and cook slowly until almost al the liquid has evaporated and the stuffing is thick and homogeneous - about 35 minutes. Remove the stuffing to a glass bowl and allow to cool complete - about 1 hour.
Preheat the oven to 375 F. Prepare a 9-10" spring form tart pan by laying into pan, trimming, puncturing, covering with foil and weighting. Bake for 40 minutes or until golden brown. While baking, add the eggs and cheese to the mushroom stuffing and mix thoroughly, adjust seasoning if needed. Remove tart from oven and let cool for 10 minutes before pouring in the stuffing. Continue to bake filled tart for 20 minutes.
Remove baked, stuffed tart from oven and allow the mixture to cool for 15
minutes. May be served warm or at room temperature. Serves 8 |
