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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 10 |
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This is a Martha Stewart recipe that I made recently for brunch. I used a mixture of cremini and white button mushrooms in the filling, and also made Martha's recipe for Pâte Brisée (I made it the dough the day before and kept it in the fridge), and found it to be much more flavorful than the standard piecrust I've used for other pies and tarts. Note: After making the dough, it needs to be refrigerated 1 hour before it can be used. Ingredients:
3 slices bacon, slab or regular, cut into 1/4-inch pieces (1/2 cup) |
2 teaspoons garlic cloves, minced (about 2 cloves) |
1 cup onion, thinly sliced |
1 tablespoon unsalted butter |
3 cups thinly sliced mushrooms, cremini or white (10 ounces) |
kosher salt & freshly ground black pepper |
2 tablespoons heavy cream |
1 teaspoon dijon mustard |
2 plum tomatoes, sliced 1/4-inch thick |
3 ounces sharp cheddar cheese, coarsely grated (3/4 cup) |
1 large egg, lightly beaten, for egg wash |
2 1/2 cups all-purpose flour, plus more for kneading surface |
1 teaspoon salt |
8 ounces cold unsalted butter, cut into small pieces (2 sticks) |
1/4-1/2 cup ice water |
Directions:
1. To make pâte brisée:.
2. Pulse flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some larger pieces left. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface and knead once to combine. Shape dough into a rectangle. Wrap in plastic and refrigerate for at least 1 hour (or up to 2 days), or freeze for up to 1 month.
3. For tart:.
4. Preheat oven to 375º F. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer to a bowl. Add garlic and onion to skillet. Cook until onion is translucent, about 5 minutes. Add to bacon.
5. Return skillet to heat, and melt 1/2 tablespoon butter. Add 1 1/2 cups mushrooms and 1/4 teaspoon salt, and cook until golden on edges and softened, about 5 minutes. Transfer to a plate. Repeat with remaining 1/2 tablespoon butter and 1 1/2 cups mushrooms. Stir cream and mustard into last batch in skillet, and cook for 30 seconds. Add to bacon-onion mixture, along with first batch of mushrooms. Let cool.
6. Roll out pâte brisée to a 12-by-18-inch rectangle, about 1/8-inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread mushroom-bacon mixture over dough, leaving a 3-inch border. Tuck tomatoes into filling, leaving some poking out. Sprinkle with cheddar. Fold in edges to form a 6-inch-wide open-topped crust; brush crust with egg wash.
7. Bake until golden brown and center is bubbling, about 55 minutes. Serve warm or at room temperature.
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