Mushroom Mascarpone Tart with Parmesan Crust

A delectable savory tart featuring a rich mushroom mascarpone filling nestled in a crispy Parmesan crust.

Ingredients

1 1⁄4	cups flour
1⁄2	cup (1 stick) unsalted butter, very cold
1⁄4	cup grated parmesan cheese
1	ounce cold water
1	tablespoon olive oil
1⁄2	medium onion, finely diced
12	cremini mushrooms, cleaned and thinly sliced
1⁄2	teaspoon dried thyme (or 1 tsp fresh thyme)
3⁄4	teaspoon salt, divided
3⁄4	teaspoon freshly ground black pepper, divided
2	eggs
1⁄2	cup milk
1⁄2	cup mascarpone cheese, room temperature
1	cup grated fontina cheese, divided

Instructions

• 1. Begin by preparing the crust. Place the flour in a large bowl and cut the very cold butter into small pieces before adding it to the flour.
  2. Using your hands, blend the butter into the flour until it forms small pieces, around the size of a pea, and the mixture obtains a grainy texture. Then, incorporate the grated parmesan cheese.
  3. Gradually add the cold water, a small amount at a time, and mix until the dough comes together into a ball. If you find 1 ounce of water insufficient, you may add a bit more cautiously, ensuring to use the minimum required to bind the dough.
  4. Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for a minimum of 15-20 minutes before proceeding with further preparation.
  5. Preheat your oven to 400 degrees Fahrenheit.
  6. Once the dough has chilled, roll it out on a generously floured surface and form it into a greased 9-inch pie or tart pan.
  7. Cover the crust with aluminum foil and place dried beans or rice as weights. Bake at 400 degrees for 10 minutes. Remove the foil and weights, then bake uncovered for an additional 10 minutes. Allow to cool while you prepare the filling. Reduce the oven temperature to 350 degrees.
  8. In a pan over medium heat, heat the olive oil. Sauté the finely diced onion until it starts to soften, typically for 3-4 minutes.
  9. Add the cremini mushrooms, thyme, ½ teaspoon of salt, and ½ teaspoon of pepper. Continue cooking while stirring frequently until the mushrooms are cooked and start to caramelize.
  10. In a medium bowl, whisk together the eggs, milk, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Incorporate the room temperature mascarpone cheese into the mixture. Fold in the mushroom mixture and ½ cup of grated fontina cheese.
  11. Pour this luscious filling into the prepared crust, top it with the remaining ½ cup of fontina cheese, and bake at 350 degrees until the filling turns a glorious golden hue, sets well, and slightly puffs in the center, usually around 30 minutes. Serve the tart warm or at room temperature.

Jul 19, 2024