Wild Mushroom Tart

Preparation Stage

Chef Oscar Lastra of Façade | Coral Gables, FL
Adapted by StarChefs

Yield: One 9-inch tart

I love tarts and I wanted to showcase a savory one on our menu. I love a tart that you can have for breakfast, lunch, or dinner one that pairs well with a cup of coffee or a glass of wine. The blend of mushrooms and Pecorino Romano PDO brings so much umami flavor to the tart and also adds a richness to it without it being overwhelming and really letting every ingredient shine.

METHOD

For the Tart: In a mixing bowl, add flour, butter, and salt. Using gloved hands, mix ingredients until a sand-like consistency is achieved. Form a well in the center of the mixture and add egg yolk and 60 grams cold water. Using a fork, mix until dough comes together. Transfer to a work surface and knead until dough is smooth and elastic, adding additional water if needed. Using a rolling pin, roll out dough and fold once. Wrap tightly in plastic and refrigerate 30 minutes. Transfer to a floured work surface and roll out until 1⁄4-inch thick. Transfer to a buttered 9-inch tart pan, using a pairing knife to cut off excess along the edges. Top with parchment paper and pie weights. Refrigerate 30 minutes.

For the Mushroom Filling: In a pan over medium flame, heat oil. Add mushrooms and garlic. Cook until mushrooms are fork-tender. Remove from heat and let cool. In a mixing bowl, combine cream, eggs, egg yolk, Pecorino Romano PDO, chives, salt, and pepper. Fold in cooked mushroom mixture and set aside.

To Assemble and Serve: Heat oven to 350°F. Bake Tart 25 minutes, or until crust is golden brown. Let cool. Once cooled, remove parchment and pie weights. Pour Mushroom Filling into Tart and bake additional 30 minutes, or until center is set. Let cool. Top with grated Pecorino Romano PDO. Slice and serve.