Mascarpone And Mushroom Tarts – a delicious recipe with crust, olive oil, mushrooms, shallots, clove garlic, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease four 4-inch tart pans with removable bottoms.
2
Roll pie crust between 2 sheets parchment paper to a 10-inch round. Cut out four 4 1/2 inch rounds from pie crust. Press into prepared tart pans. Trim edges. Refrigerate for 10 mins. Line each with parchment paper and fill with dried beans or rice. Bake for 10 mins, until pastry is lightly browned. Remove paper and beans.
3
Heat oil in a large skillet on high heat. Cook mushrooms, shallots and garlic, stirring, for 5 mins, until mushrooms are soft. Remove pan from heat and stir in 1 tbsp of the tarragon. Cool slightly.
4
Spread 1/4 of the mascarpone on bottom of each tart. Top with mushroom mixture.
5
Bake for 5 mins. Sprinkle with remaining tarragon and serve.
94
kcal
Calories
7
g
Fat
3
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 None refrigerated pie crust, 1 tbsp olive oil, 14 oz mushrooms, sliced, 2 None shallots, chopped, and more.
Yes, Mascarpone And Mushroom Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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