Another wonderful meal made for my best friend Danica and her family. I love cooking for people and I love the fact that the second meal I cooked for them was with mushrooms! Thanks to Myron and Lisa, while growing up with my second parents and second family I tried tomatoes, mushrooms, and onions which I hated at first but thank goodness, my taste buds have changed for the better. This tart is pretty easy to make and is also pretty healthy.
- 3/4 cp. whole-wheat pastry flour
- 1/2 cp. all-purpose flour
- 1 tsp. sugar
- 1/2 tsp. salt
- 2 T cold unsalted butter, cut into small pieces
- 2 T reduced-fat sour cream
- 2 T canola oil
- 2 T ice water
- Olive oil cooking spray
- 1 (9-inch) piecrust, thawed for about 10 to 15 minutes
- 1 1/2 cp. grated Parmesan cheese, divided
- 2 T butter
- 2 T olive oil
- 1 cp. thinly sliced shallots
- 3/4 pound mixed wild mushrooms (such as chanterelles, hedgehogs and creminis), roughly chopped
- Salt and pepper to taste
- 1/4 cp. white wine
- 1/2 cp. vegetable or low-sodium chicken broth
- 1/2 cp. crème fraîche (I substituted this with plain yogurt)
- Whisk whole-wheat flour, all-purpose flour, sugar and salt in a large bowl.
- With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
- Add sour cream and oil; toss with a fork to combine.
- Sprinkle water over the mixture and toss with a fork until evenly moist.
- Knead the dough in the bowl a few times, the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
- Shape into a 5-inch disk, wrap in plastic and refrigerate for 1 hour.
- Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll between sheets of parchment or wax paper into a 13-inch circle.
- Preheat oven to 450°F. Spray a 9-inch tart pan with cooking spray.Peel off the top sheet and invert the dough into a 9-inch tart pan. Peel off the remaining paper. Press pie crust into bottom and sides of tart pan.
- Prick the bottom of the crust all over with a fork then line crust with parchment paper and fill with pie weights or dried beans. Transfer pan to a rimmed baking sheet and bake for 10 minutes.
- Gently remove paper and beans, then sprinkle 1/2 cup of the cheese evenly over the bottom of the crust and set aside.
- Reduce oven temperature to 350°F.
- Heat butter and oil in a large skillet over medium heat. Add shallots and cook until golden, about 5 minutes.
- Stir in mushrooms, salt and pepper and cook until soft, 6 to 8 minutes.
- Add white wine and broth and simmer, stirring often, until liquid has almost evaporated, 6 to 8 minutes more.
- Stir in crème fraîche and simmer again until liquid has almost evaporated, about 10 minutes.
- Transfer contents of skillet to tart pan and spread out evenly.
- Sprinkle remaining 1 cup cheese over mushroom mixture, arrange pan on a baking sheet and bake until crust is golden and tart is bubbly, 35 to 45 minutes.
- Set aside to let rest for 10 minutes then cut into slices and serve.