Mushroom Tart Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories

Blend dry ingredients in a food processor.

Add 13 tablespoons of cubed unsalted butter to the flour and pulse until pea-sized bits form.

Add 1 1/2 cups of all-purpose flour and 1/4 teaspoon of ground ginger, then pulse again.

Add 1/4 teaspoon of freshly ground nutmeg and salt, then pulse until combined.

Add ice water gradually until the dough comes together but is not sticky, then knead a few times.

Flatten the dough into a disc and chill in the fridge for at least 30 minutes.

In a saucepan, combine 1 1/2 cups of heavy cream with 6-7 peeled garlic cloves, 1 teaspoon of mushroom powder, 2 bay leaves, 1/4 teaspoon of ground white pepper, and salt; cook on low heat for 15-20 minutes until reduced to about a cup.

Strain the garlic cream and set aside to cool.

Thinly slice 2 leeks and sauté with extra virgin olive oil until soft.

Clean and thinly slice crimini and shiitake mushrooms, then sauté with thyme and salt until cooked.

Roll out the chilled dough and fit it into a Pyrex pan, blind baking with foil and raw beans for 20 minutes at 350°F, then remove the beans and foil and bake for another 10 minutes.

Mix the warm garlic cream with goat cheese, chopped thyme, and basil, then pour into the baked crust.

Top with sautéed leeks and mushrooms, then bake for 30-40 minutes until set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens