WILD MUSHROOM TART WITH WALNUT CREAM
Provided by Paula Wolfert
Categories dinner, appetizer
Time 2h
Yield Eight servings
Number Of Ingredients 16
Steps:
- Make the pastry one day in advance by placing the flour and pinch of salt in the work bowl of a food processor fitted with the metal blade. Sift by turning on and off once. Scatter the butter over the flour. Turn machine four or five times, or until the mixture resembles coarse oatmeal. Sprinkle with two and one-half tablespoons of ice water and turn the machine on and off twice. Dump onto a work surface covered with a sheet of waxed paper. The dough should not be too crumbly; if it is, sprinkle with droplets of cold water - just enough to mass the dough together; don't let it get at all damp. Wrap tightly and chill overnight.
- Place the dough between sheets of waxed paper or plastic wrap and roll out to make a large rectangle. Lift off the top sheet and fold the pastry dough into thirds. Turn the dough one-quarter and repeat rolling and folding once. Chill the dough for 20 minutes, then cut into eight equal-sized pieces. Roll out each portion to a paper-thin round and fit into mold or flan ring. Keep chilled until ready to bake. Repeat with remaining pieces of dough.
- Trim cepes' stems and wipe caps with a damp paper towel. Blanch for five minutes in salted boiling water; drain and press dry between paper toweling. Place the egg, prosciutto, bread, walnuts and shallots in the work bowl of a food processor fitted with metal blade and grind to a smooth paste, scraping down the insides of the work bowl from time to time. Scrape into a wide soup bowl, cover and refrigerate for three-quarters of an hour. Using a dinner fork, gradually work in small amounts of the cold cream into the walnut mixture. Each portion of cream must be blended in before the next is added. Season to taste with salt and pepper.
- Preheat the oven to 400 degrees. Spread an even, thin layer of the walnut mixture on the dough. Cut the cepes vertically into very thin slices; fan the slices slightly and place on top of the cream. Brush the surface with a little melted butter mixed with crushed garlic, salt and pepper. Bake on the middle oven shelf for 30 minutes. If using tartlet molds, cool on a wire rack for five minutes before turning out. Sprinkle the mushrooms with a few drops of walnut oil. Serve with a strong sweet chilled wine, such as Sherry.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 1 gram
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Subham Magar
[email protected]I'll definitely be making this tart again and again.
Alisize Mzwakali
[email protected]This tart is a must-try for any mushroom lover.
ABUBAKER MOHAMED (Mr.Bako)
[email protected]I can't wait to make this tart again.
Lerato Mothoagae
[email protected]Overall, this tart is a delicious and impressive dish.
Stout King Music
[email protected]The tart is a bit pricey to make, but it's worth it for a special occasion.
Monica Fulton
[email protected]I'm not a big fan of mushrooms, but I loved this tart.
Ayden Russo
[email protected]The tart is a great way to showcase seasonal mushrooms.
Rai Haroon
[email protected]I love the combination of mushrooms and walnuts in this tart.
Laron Kinney
[email protected]The tart is perfect for a light lunch or dinner.
a random boi -_-
[email protected]I made this tart for a party and it was a hit. Everyone raved about it.
Devin Clayton
[email protected]The tart was a bit time-consuming to make, but it was worth it in the end.
bhishma lamichhane
[email protected]This tart is a great way to use up leftover mushrooms.
Nana Dekoto
[email protected]I highly recommend this recipe to anyone who loves mushrooms and tarts.
Chris David
[email protected]Overall, this tart was a success. It was delicious and everyone who tried it loved it.
Adil Durrani
[email protected]The tart was a bit too salty for my taste. I think I'll use less salt next time.
Baz
[email protected]I substituted goat cheese for the cream cheese in the walnut cream. It was a great choice and added a tangy flavor to the tart.
Mia Frylinck
[email protected]The recipe was easy to follow and the tart turned out beautifully. I'll definitely be making this again.
Prince Ahmed
[email protected]The walnut cream added a unique and nutty flavor to the tart. It paired perfectly with the savory mushrooms.
Muthoni
[email protected]This wild mushroom tart with walnut cream was a delightful culinary experience. The combination of earthy mushrooms, creamy walnut sauce, and flaky crust was simply divine.