Best 7 Mushroom And Roquefort Tomato Tarts Recipes

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Calling all mushroom and Roquefort cheese enthusiasts! We have compiled a comprehensive guide to help you craft the perfect mushroom and Roquefort tomato tarts. If you're on the hunt for a savory and delectable dish that will tantalize your taste buds, look no further. In this article, we will take you on a culinary journey, exploring various recipes and techniques to help you achieve a golden-brown, flaky crust, perfectly cooked mushrooms, and a luscious filling that harmoniously blends the richness of Roquefort cheese and the vibrant flavors of tomatoes. Whether you're a seasoned chef or a novice in the kitchen, our comprehensive guide will equip you with all the knowledge and inspiration you need to create an unforgettable mushroom and Roquefort tomato tart that will be the star of your next gathering.

Here are our top 7 tried and tested recipes!

MUSHROOM TART



Mushroom Tart image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1/3 cup extra-virgin olive oil, divided
2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
Gray salt
Freshly ground black pepper
2 tablespoons butter, divided
2 to 3 shallots, minced
4 cloves garlic, minced
1 1/2 tablespoons freshly chopped thyme leaves
1 cup heavy cream
1/4 cup grated Parmesan
1/2 lemon, juiced
1 egg, well beaten
2 tablespoons freshly minced parsley leaves
1 sheet frozen puff pastry, thawed
Flour, for dusting work surface
1 pound dry beans, for baking crostata shell
8 ounces crumbled blue cheese

Steps:

  • Preheat oven to 425 degrees F.
  • Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
  • While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
  • Lower oven temperature to 400 degrees F.
  • When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

ROASTED TOMATOES AND MUSHROOMS



Roasted Tomatoes and Mushrooms image

A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 5

2 pints cherry tomatoes, halved
1 pound cremini mushrooms, halved or sliced if large
6 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
  • Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

SPINACH, BACON & ROQUEFORT TART



Spinach, bacon & roquefort tart image

Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch

Provided by Esther Clark

Categories     Buffet, Lunch

Time 30m

Number Of Ingredients 6

320g sheet puff pastry
1 beaten egg
125g shop-bought creamed spinach
8 cherry tomatoes , halved
50g roquefort , crumbled
3 rashers streaky smoked bacon

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

Nutrition Facts : Calories 308 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium

MUSHROOM AND TOMATO TARTS



Mushroom and Tomato Tarts image

Make and share this Mushroom and Tomato Tarts recipe from Food.com.

Provided by Latchy

Categories     Tarts

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

1 sheet of ready rolled puff pastry
2 tablespoons soft cream cheese
2 tablespoons oil
100 g button mushrooms, sliced
2 garlic cloves, crushed
1/2 teaspoon dried herbs
4 cherry tomatoes, sliced
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to hot 240C (gas 200C) Use a non stick tray or else oil an oven tray.
  • Cut pastry into quarters.
  • Place pastry on prepared oven tray.
  • Fold edges of pastry to form a 1cm border, press down firmly.
  • Spread cream cheese over pastry.
  • Heat oil in pan, add mushrooms, garlic and herbs.
  • Stir over medium heat for 2 minutes or until softened and lightly golden.
  • Drain on paper towels.
  • Arrange mushroom mixture over cream cheese, top with tomato, sprinkle with cheese.
  • Bake 20 minutes until pastry is puffed and golden.

Nutrition Facts : Calories 429.6, Fat 32.3, SaturatedFat 8.1, Cholesterol 6.5, Sodium 188.3, Carbohydrate 29.6, Fiber 1.3, Sugar 1.2, Protein 6.1

MUSHROOM AND ROQUEFORT TOMATO TARTS



MUSHROOM AND ROQUEFORT TOMATO TARTS image

Categories     Cheese     Dinner     Winter

Number Of Ingredients 7

1 sheet puff pastry
40g Roquefort or other sharp blue cheese, crumbled
2 tablespoons chopped walnuts
5 medium white mushrooms, thinly sliced
4 cherry tomatoes, halved
1 egg, beaten
2 tablespoons butter

Steps:

  • Preheat oven to 400˚F. Roll out pastry dough and using a bowl approximately 14-15cm in diameter, cut out four rounds. Do not force or stretch the dough. Transfer the dough to a baking tray lined with parchment paper. Place the cheese in the middle of each pastry round, leaving about 2cm around the edge of each round. Sprinkle each pastry round with a tablespoon of the chopped walnuts. Place about 8 mushrooms' worth of slices on top of the walnuts, pressing into the cheese/walnut mixture. Place 3 cherry tomato halves on each pastry round. Fold over the edges of the dough (making 4-5 folds, one fold at a time) and pressing lightly on the corners to gently seal the tarts. Brush the beaten egg on the dough border. Bake for 30 minutes or until crust is golden brown and the cheese melted. Meanwhile, sauté the remaining mushroom slices in the butter. Drain on a paper towel and set aside until the tarts are cooked. When the tarts are cooked, remove from baking tray to a cooling rack and cool for about 5 minutes. Place the sautéd mushroom slices on each tart and serve warm with a green salad.

GRUYERE AND MUSHROOM TARTS



Gruyere and Mushroom Tarts image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 40m

Yield 24 mini tarts

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup oyster mushrooms, stemmed and sliced
1/4 cup button mushrooms, stemmed and sliced
1/4 cup shiitake mushrooms, stemmed and sliced
1/4 cup cremini mushrooms, stemmed and sliced
Salt and coarsely ground black pepper
3 tablespoons freshly chopped chives
Dash sherry vinegar
3 eggs
1 1/2 cups cream
24 mini prebaked tart shells
1/2 cup Gruyere, finely grated

Steps:

  • Preheat oven to 325 degrees F.
  • In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
  • In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
  • Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

MUSHROOM-GRUYERE TART



Mushroom-Gruyere Tart image

The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9 1/2-inch tart

Number Of Ingredients 15

3/4 cup whole-wheat flour
3/4 cup unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/4 cup tahini
3 tablespoons extra-virgin olive oil
3 to 4 tablespoons ice water
2 tablespoon extra-virgin olive oil
1/2 cup finely chopped shallot
1 garlic clove, minced
1/4 teaspoon red-pepper flakes, plus more for serving
1 pound wild mushrooms, stems trimmed and caps sliced
1/2 teaspoon kosher salt
3/4 cup coarsely grated Gruyere
2 large eggs, lightly beaten
1/4 cup finely chopped fresh flat-leaf parsley leaves, plus more for serving

Steps:

  • Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
  • Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
  • In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)

Tips:

  • When selecting mushrooms for this recipe, choose a variety with a firm texture and a mild flavor, such as cremini or shiitake mushrooms.
  • Make sure to clean the mushrooms thoroughly before slicing them.
  • If you don't have any Roquefort cheese on hand, you can substitute another blue cheese, such as Gorgonzola or Stilton.
  • If you're using a store-bought puff pastry sheet, be sure to thaw it according to the package directions before assembling the tarts.
  • To prevent the tarts from becoming soggy, pre-bake the puff pastry sheets before adding the filling.
  • Be careful not to overfill the tarts, or they will become difficult to eat.
  • Serve the tarts immediately after they're baked, while the pastry is still warm and flaky.

Conclusion:

These mushroom and Roquefort tomato tarts are a delicious and elegant appetizer that is perfect for any occasion. They're easy to make and can be tailored to your own taste preferences. With their creamy filling and flaky pastry, these tarts are sure to be a hit with your guests.

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