Taleggio And Mushroom Tart Recipe

Name: Taleggio And Mushroom Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups flour, plus more for rolling; 1/2 teaspoon salt; 6 tablespoons cold butter, preferably high-fat; 1 large egg yolk, beaten with 2 tablespoons ice water; 1 tablespoon extra virgin olive oil; 1 teaspoon cumin seeds; 8 ounces shiitake mushrooms, sliced and stems discarded; 1 tablespoon finely sliced shallots; Salt and ground white pepper; 2 tablespoons creme fraiche; 6 ounces taleggio, rind removed, sliced thin

Servings: persons

1 1/4 cups flour, plus more for rolling
1/2 teaspoon salt
6 tablespoons cold butter, preferably high-fat
1 large egg yolk, beaten with 2 tablespoons ice water
1 tablespoon extra virgin olive oil
1 teaspoon cumin seeds
8 ounces shiitake mushrooms, sliced and stems discarded
1 tablespoon finely sliced shallots
Salt and ground white pepper
2 tablespoons creme fraiche
6 ounces taleggio, rind removed, sliced thin

1
Heat oven to 400 degrees.
2
Combine flour and salt in food processor.
3
Pulse to combine.
4
Dice butter, and add.
5
Pulse until pebbly.
6
Open lid, and sprinkle with egg yolk mixture.
7
Pulse 10 or 12 times.
8
If dough does not come together, sprinkle on a little more ice water and pulse again.
9
Do not overwork.
10
Gather dough in a ball, flatten and roll out on floured board.
11
Fit into an 8-or 9-inch tart pan.
12
Prick bottom, line with parchment paper or foil, cover with pastry weights or dry beans and bake 10 minutes.
13
Remove paper and weights.
14
Bake about 10 minutes more, until pastry starts to color.
15
Remove from oven.
16
Reduce heat to 375 degrees.
17
While pastry bakes, heat oil in a 10-inch skillet.
18
Add half the cumin seeds.
19
When they pop, add mushrooms and shallots, and saute, stirring, until mushrooms start to brown.
20
Season with salt and pepper.
21
Spread pastry with creme fraiche.
22
Cover with mushrooms, and top with cheese slices.
23
Scatter with remaining cumin.
24
Bake in oven about 20 minutes, until cheese melts.
25
Serve.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups flour, plus more for rolling, 1/2 teaspoon salt, 6 tablespoons cold butter, preferably high-fat, 1 large egg yolk, beaten with 2 tablespoons ice water, and more.

Yes, Taleggio And Mushroom Tart 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.

That's it — enjoy your meal!

Taleggio And Mushroom Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions