Smoky Mushroom Tart

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Servings: 8 Difficulty: Advanced
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A rustic Italian-style appetizer featuring earthy mushrooms and smoky cheese on a buttery pastry crust.
Smoky Mushroom Tart recipe image
Smoky Mushroom Tart recipe image
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Smoky Mushroom Tart

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 184.8

Description

This Smoky Mushroom Tart is a sophisticated yet simple appetizer that balances earthy, savory flavors with rich textures. The filling combines fresh mushrooms sauted with garlic and oregano, layered over smoked mozzarella and finished with sharp Asiago cheese and crunchy walnuts. All of this sits atop a pre-baked, flaky pastry shell that provides the perfect structural base. The result is a warm, comforting bite that is ideal for holiday gatherings, wine nights, or as an elegant starter for a vegetarian dinner. Its easy to assemble ahead of time, making it a stress-free option for entertaining.

Ingredients

Directions

  1. Preheat oven to 400F (200C).
  2. On a lightly floured surface, roll out the pastry dough into a 14-inch round.
  3. Transfer the dough to an 11-inch tart pan with a removable bottom. Trim any excess edges and prick the bottom of the dough with the tines of a fork.
  4. Line the pastry shell with foil and fill with pastry weights, dried beans, or raw rice. Bake for 15 minutes.
  5. Remove the foil and weights. Bake for 5 to 6 minutes longer, or just until the pastry starts to turn golden.
  6. Brush the hot crust with the beaten egg white and bake for 1 minute longer. Remove from oven and cool completely on a wire rack.
  7. In a large skillet, melt the 2 tablespoons of butter over medium-low heat.
  8. Add the sliced mushrooms, minced garlic, oregano, and black pepper. Saut until the mushrooms are golden brown and all liquid has evaporated, about 8 minutes.
  9. Remove the skillet from heat and allow the mushroom mixture to cool to room temperature.
  10. Cover the bottom of the cooled tart shell with slices of smoked mozzarella, cutting them to fit the spaces.
  11. Spread the cooled mushroom mixture evenly over the cheese.
  12. Sprinkle with grated Asiago cheese, walnut pieces, and chopped parsley.
  13. Bake the assembled tart for 20 minutes, or until the cheese is melted and bubbly.
  14. Cool on a wire rack for 5 minutes before removing the outer ring of the tart pan. Serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 184.8kcal
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 8.1g41%
Cholesterol 34.0mg12%
Sodium 114.4mg5%
Total Carbohydrate 11.8g4%
Dietary Fiber 2.5g10%
Sugars 5.0g
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover tart covered in the refrigerator for up to 3 days. Reheat in a 350F oven for 10-15 minutes before serving.

Substitutions: You can use a mix of cremini, button, and portobello mushrooms instead of shiitake for a different flavor profile. Parmesan can be substituted for Asiago if unavailable.

Variations: Add a sprinkle of red pepper flakes for a bit of heat, or include caramelized onions in the mushroom mixture for extra sweetness.

Tip: Ensure the mushroom mixture is completely cooled before assembling the tart to prevent the pastry from becoming soggy.

Keywords: mushroom tart, smoky mozzarella, italian appetizer, pastry shell, vegetarian starter, garlic oregano, walnut topping, asiago cheese, party food, baked tart, earthyn flavors, rustic pizza
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