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Polenta, Goat Cheese, and Mushroom Tart Recipe

Polenta, Goat Cheese, and Mushroom Tart Recipe

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Ingredients

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Nutrition

792

Calories

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Ingredients:

Serving

1 1/2 cups all-purpose flour
1 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
3 to 4 tbsp ice water
1/2 lb mushrooms, sliced
1 stick (1/2 cup) unsalted butter, softened
4 cups water
1 tsp salt
1 cup cornmeal or instant polenta
1/2 cup sour cream
1/4 lb soft mild goat cheese from a log or disk
2 large eggs, beaten lightly
1/2 tsp salt
1 tbsp fresh small thyme sprigs

Directions:

Preheat oven to 375°F.
On a floured surface with a floured rolling pin roll out dough into a 15-inch round (about 1/8 inch thick) and fit it into a 9-inch quiche dish. Trim overhang to 1/2 inch and fold toward center, pressing against side of dish. Chill shell until ready to use.
In a skillet cook mushrooms with salt to taste in 2 tablespoons butter over moderately high heat until golden and any liquid is evaporated. Spread mushrooms in shell and bake in middle of oven 20 minutes.
While tart is baking, with back of a spoon force polenta through a coarse sieve into a bowl to break up lumps. Stir in sour cream and remaining 6 tablespoons butter until combined well. Force goat cheese through small teardrop-shaped holes of a grater and stir into polenta mixture with eggs and salt.
Spread polenta mixture over mushrooms and sprinkle with thyme. Bake tart 35 minutes, or until puffed and golden. Cool tart on a rack until just warm.
To make butter pastry dough: In a large bowl whisk together flour and salt and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a floured work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill in 1 hour. Dough may be made 1 week ahead and chilled. Makes enough dough for a single-crust 9-inch tart.
To make basic polenta: In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	791.75 Kcal (3315 kJ)
Calories from fat	595.79 Kcal
		% Daily Value*
Total Fat	66.2g	102%
Cholesterol	231.59mg	77%
Sodium	1033.39mg	43%
Potassium	315.84mg	7%
Total Carbs	42.64g	14%
Sugars	1.26g	5%
Dietary Fiber	2.89g	12%
Protein	9.8g	20%
Vitamin C	1.7mg	3%
Vitamin A	0.8mg	25%
Iron	1.8mg	10%
Calcium	92.1mg	9%

Amount Per 100 g
Calories	213.04 Kcal (892 kJ)
Calories from fat	160.31 Kcal
		% Daily Value*
Total Fat	17.81g	102%
Cholesterol	62.32mg	77%
Sodium	278.06mg	43%
Potassium	84.99mg	7%
Total Carbs	11.47g	14%
Sugars	0.34g	5%
Dietary Fiber	0.78g	12%
Protein	2.64g	20%
Vitamin C	0.5mg	3%
Vitamin A	0.2mg	25%
Iron	0.5mg	10%
Calcium	24.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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