Mushroom-Gruyere Tart
Sharing this recipe from MarthaStewart.com A New Way to Bake (Clarkson Potter)
Ingredients
Crust
Filling
Instructions
  1. 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 the pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
  2. 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.
  3. Step 3: In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating the pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let the 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.)

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