Martha Stewart Makes Mushroom Tart and Other Recipes | Martha Bakes S8E4 "Alternative Crusts"
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Recipes in this Video
4 recipes
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/4 cup granulated sugar
- ●1/2 cup unsalted butter, chilled and cubed
- ●1/4 cup ice water
- ●4-5 ripe plums, pitted and sliced
- ●1 tbsp lemon juice
- ●1 tbsp cornstarch
- ●1/2 tsp cinnamon
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, mix the flour, salt, and sugar together.
- 2Add the chilled butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3Gradually add the ice water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 4Preheat the oven to 375°F (190°C).
- 5On a floured surface, roll out the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- 6In a bowl, combine the sliced plums, lemon juice, cornstarch, and cinnamon. Toss to coat the plums evenly.
- 7Arrange the plum mixture in the center of the dough, leaving a 2-inch border around the edges.
- 8Fold the edges of the dough over the plums, pleating as necessary to create a rustic look.
- 9Brush the edges of the dough with the beaten egg to give it a golden color when baked.
- 10Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the plums are bubbly.
- 11Allow to cool slightly before slicing and serving.
Equipment
mixing bowlrolling pinbaking sheetparchment paperpastry cutter
Mushroom tart is a delightful dish rooted in French culinary tradition, often served as a savory option in bistros and homes alike. It showcases the rich flavors of mushrooms, enhanced with herbs and creamy textures. This dish has gained popularity beyond France, inspiring variations in many cuisines, especially in vegetarian cooking.
Ingredients
- ●puff pastry
- ●mushrooms
- ●onion
- ●garlic
- ●heavy cream
- ●egg
- ●thyme
- ●parsley
- ●cheese
- ●salt
- ●black pepper
- ●olive oil
- ●butter
- ●lemon juice
- ●nutmeg
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Roll out the puff pastry on a floured surface to fit a tart pan.
- 3Place the pastry in the tart pan and trim the edges.
- 4Sauté chopped onion in olive oil until translucent, about 5 minutes.
- 5Add minced garlic and cook for another minute until fragrant.
- 6Stir in sliced mushrooms and cook until they release moisture and are golden, about 8-10 minutes.
- 7Season with salt, black pepper, thyme, and a pinch of nutmeg.
- 8Remove from heat and let cool slightly.
- 9In a bowl, whisk together heavy cream, egg, and lemon juice.
- 10Spread the mushroom mixture evenly over the pastry.
- 11Pour the cream mixture over the mushrooms, then sprinkle with cheese and parsley.
- 12Bake for 25-30 minutes until the tart is golden and set.
- 13Let cool for 5 minutes before slicing and serving.
Ingredient Alternatives
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
Techniques
sautéingbaking
Equipment
tart panskilletmixing bowlwhiskrolling pin
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Mushroom GaletteSavory Mushroom Pie
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup granulated sugar
- ●1/2 cup unsalted butter, melted
- ●1 can (14 oz) sweetened condensed milk
- ●1 cup shredded coconut
- ●1/2 cup heavy cream
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup chocolate chips
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined.
- 3Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
- 4Bake the crust in the preheated oven for 10 minutes, then remove and let cool.
- 5In another bowl, mix together the sweetened condensed milk, shredded coconut, heavy cream, vanilla extract, and salt until smooth.
- 6Pour the coconut mixture into the cooled crust and spread evenly.
- 7Sprinkle chocolate chips on top of the coconut filling.
- 8Bake the pie for an additional 25-30 minutes, or until the filling is set and the top is lightly golden.
- 9Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
- 10Slice and serve chilled.
Equipment
9-inch pie panmixing bowlswhiskspatulaoven
vegetariandairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 pre-made tart shell
- ●2 cups mushrooms, sliced
- ●1/2 cup tahini
- ●1/4 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1 tbsp fresh parsley, chopped
- ●1 tsp lemon juice
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- 3Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms are soft and liquid has evaporated, about 5-7 minutes.
- 4Season the mushroom mixture with salt and black pepper. Remove from heat and let cool slightly.
- 5In a bowl, mix tahini with lemon juice until smooth. If too thick, add a little water to reach desired consistency.
- 6Spread the tahini mixture evenly over the bottom of the tart shell.
- 7Layer the sautéed mushrooms on top of the tahini mixture in the tart shell.
- 8Sprinkle chopped parsley over the top for garnish.
- 9Bake in the preheated oven for 25-30 minutes, or until the tart shell is golden brown.
- 10Remove from the oven and let cool for a few minutes before slicing and serving.
Equipment
skilletmixing bowltart shelloven
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