Posts Tagged ‘tart’

Unrecipe of the Week: Mushroom and Goat CheeseTart

February 26, 2013


I love savory tarts! These mushroom tarts make a perfect light meal when paired with a salad, or served as a simple yet elegant starter.

While they are best when eaten fresh out of the oven, they are also fine at room temperature, making them a great buffet item.

Mushroom Tart and Goat Cheese Tart

Prepare dough as instructed here.

Line the tart shell with foil, and fill with either dried beans or pie weights. Bake in the oven at 350 degrees for about 15 minutes.

Carefully remove the beans and foil, and place the tart back in the oven until brown, about 10-15 minutes more.


In the meantime, saute sliced mushrooms (about a pound or so) in butter until they release their liquids and start to color slightly. Add more butter and a chopped shallot, and saute for about 5 more minutes until the shallot is transparent. Season with salt, pepper and a little nutmeg, and set aside until the crusts are ready.

Crumble goat cheese into the pre-baked crust. Add mushroom mixture. Sprinkle with fresh thyme leaves.

Bake in the oven at 400 degrees for about 10 minutes until heated through.

Cut into wedges and enjoy!!!

photos: glasshouse images

Unrecipe of the Week: Thanksgiving Edition

November 23, 2011

Thanksgiving is almost here, and we are cooking up a storm! If you haven’t made your pies yet, here is a classic pumpkin pie recipe that works perfectly with the pie crust recipe we posted earlier. Ours came out pretty good, if we say so ourselves!

Pumpkin Pie 

Mix together 1 – 15 oz. can of pumpkin,  3/4 cup sugar, 1 heatlhy teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cloves.

Beat in 2 eggs and 1 12 oz. can of evaporated milk.

Pour into a prepared pie or tart shell, and bake at 425 degrees for 15 minutes. Lower the oven temperature to 350 and bake another 40-50 minutes, until a knife inserted into the center come out clean.

Serving with a dollop of fresh whipped cream and enjoy!

If you are making it in advance, cool it and store it in the refrigerator. Allow it to come to room temperature before serving.

photo: Spencer Jones /Glasshouse Images

food styling: Shari Hershon/ Indigo Jones

Unrecipe of the Week / Holiday Edition

November 14, 2011

The grand finale of any Thanksgiving dinner is pie. In our house, pumpkin pie is a seasonal treat that everyone looks forward to. This year, in addition to the traditional pumpkin pie, there will be an apple pie for my nephew Will, and a yummy chocolate cheesecake to celebrate Walter’s birthday.

Any great pie begins with the crust. I make a classic French pate brisee that is flaky and buttery.  If you have a food processor, it practically makes itself!

Pate Brisee:

In the bowl of a food processor, place 1 ½ cup flour, a pinch of salt, a pinch of sugar and 1 stick of cold butter, cut into small pieces.

Pulse the machine for several seconds until the mixture resembles a course meal.

With the machine running, add ice water SLOWLY through the feed tube. Use just enough to get the dough to stick together and start to form a ball. This should only be about 2 or 3 tablespoons or so. Be careful not to over process the dough or it will become tough. The dough should not be crumbly or too wet.  If you need to, add a little flour or water to get the desired consistency.

Flatten the ball of dough into a disc and wrap it in plastic. Refrigerate briefly.
Most recipes require the dough to be chilled for a few hours. I find it is easier to roll when it is cold, but still very soft and pliable.

I roll out the dough on a clean kitchen towel or a piece of wax paper. Flour the surface, and the rolling pin to prevent sticking.

Roll the dough gently in all directions until it is about 3/16” thick and slightly bigger than the pie dish or tart pan.

Carefully fold the dough right on the cloth or paper and transfer it to the pan, with the excess hanging over the edges. Remove the cloth and gently smooth the dough into the pan. Trim the excess. In a tart pan, just roll your rolling pin across the top to get a nice even edge. For pies, there are a variety of crimping techniques.

The easiest, is to use a fork to score the dough all along the rim of the pan.

Use a fork to pierce the bottom and sides of the crust to prevent air bubbles when baking.
Place the crusts back in the refrigerator until you are ready to fill and bake them.

This recipe makes one crust. If you are making a double crust pie, you will need to double the recipe.

Happy Baking!

photo: Spencer Jones / Glasshouse Images

Food Styling: Shari Hershon / Indigo Jones

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