Three Mushroom Tart Recipe

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Three Mushroom Tart
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Ingredients
13
Count
Nutrition
960
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Put the shiitakes into a medium saucepan with cold water to cover. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes or until softened. Drain and cool. Remove stems and slice mushrooms 1/4-inch thick. Set aside.
  3. Put the portobellos and white mushrooms in a colander and rinse well.
  4. In a large skillet over medium heat, melt the butter over medium heat. Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the portobellos and white mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil. Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down. Add the shiitakes, red wine and tomato paste and simmer until thickened. Spoon into the partially baked Cornmeal Peppercorn Crust and bake for 20 minutes. Serve with Sage Whipped Cream.
  5. Cornmeal Peppercorn Crust:
  6. 1 cup all-purpose flour
  7. 3/4 cup yellow cornmeal
  8. 2 teaspoon salt
  9. 2 teaspoons coarsely ground black pepper
  10. 6 ounces unsalted butter, chilled
  11. 3 tablespoons ice water
  12. Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes.
  13. Preheat the oven to 375 degrees F.
  14. Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling.
  15. Sage Whipped Cream:
  16. 1/2 cup heavy cream
  17. 1/4 teaspoon orange zest
  18. 3/8 teaspoon ground sage
  19. 2 fresh sage leaves, finely chopped
  20. 1/8 teaspoon kosher salt
  21. Generous pinch ground white pepper
  22. Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 959.96 Kcal (4019 kJ)
Calories from fat 626.65 Kcal
% Daily Value*
Total Fat 69.63g 107%
Cholesterol 183.18mg 61%
Sodium 49.07mg 2%
Potassium 1987.65mg 42%
Total Carbs 65.74g 22%
Sugars 12.88g 52%
Dietary Fiber 12.28g 49%
Protein 16.49g 33%
Vitamin C 15.5mg 26%
Vitamin A 0.9mg 28%
Iron 65.2mg 362%
Calcium 89mg 9%
Amount Per 100 g
Calories 155.3 Kcal (650 kJ)
Calories from fat 101.38 Kcal
% Daily Value*
Total Fat 11.26g 107%
Cholesterol 29.63mg 61%
Sodium 7.94mg 2%
Potassium 321.55mg 42%
Total Carbs 10.63g 22%
Sugars 2.08g 52%
Dietary Fiber 1.99g 49%
Protein 2.67g 33%
Vitamin C 2.5mg 26%
Vitamin A 0.1mg 28%
Iron 10.5mg 362%
Calcium 14.4mg 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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Recipe Tags

Weightwatchers Points

  • 24.2
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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