What’s a vegetarian to do when a cold forecast and a weak green market conspire to take him into her arms? Marcela Hazan’s bolognese Or maybe the old short ribs braised in red wine? Well, it’s been a few years since I started going “weekday vegetarian,” and I’ve found that a good starting point for tackling this problem is the humble mushroom. As far as I can tell, everything from grocery store buttons to specialty market maitake mushrooms seems to be the only thing in the vegetable world that comes close to the same kind of meaty umami I crave when the mercury drops, especially when they’re cooked to a concentrated crisp.
Submitted as “I’ve never met a tart I didn’t like,” mushrooms and chives are winter’s cousin to spring. asparagus tartand just as simply awesome. Eat it with a salad and you have a classic winter menu.
Mushroom tart with chives
Written by Jenny Rosenstrach
Note: Be sure to let the puff pastry sit for a few hours to thaw.
3 tablespoons olive oil, more as needed
20 ounces mixed mushrooms (I used baby bella, shiitake, and oyster mushrooms), finely chopped
kosher salt and pepper
1 yellow onion (sliced)
1 clove of garlic
1 14-ounce frozen puff pastry (such as Dufour brand), thawed
1 egg (whisk)
1/2 cup ricotta cheese or heavy cream
2 tablespoons chives
1/4 cup freshly grated Parmesan cheese
Heat oven to 400°F.
Add the olive oil, mushrooms, salt, and pepper to a large skillet over medium heat and sauté until the mushrooms have absorbed most of the liquid. (Don’t worry if they pile up too much in the pan; they will shrink as they cook.) Push the mushrooms around the perimeter of the pan, add the onion and garlic, add more oil if they seem dry, and cook for another 3 minutes, stirring frequently to keep the garlic from burning.
While the mushrooms are cooking, roll out the puff pastry on a floured surface and transfer to a baking sheet lined with parchment paper. Using a sharp knife, lightly draw/score a rectangle in the center of the puff pastry (without slicing it). Leave a 1-inch border. (This will help the sides puff up during baking.) Use your fingers or a pastry brush to brush the perimeter of the pastry with the beaten egg. In a small mixing bowl, combine crème fraîche (or ricotta), chives, remaining eggs, salt, and pepper, and use a rubber spatula to spread the mixture into the drawn rectangle. (It’s okay if you deviate a little from the line!)
Scoop the mushroom and onion mixture on top, dividing everything evenly and placing the parm on top. Bake for 20 to 25 minutes, until the pastry is golden and puffed and the mushrooms look deflated. Serve warm or at room temperature.
thank you, jenny! follow her Click here for the newsletterIf you don’t mind.
PS Pumpkin ricotta tart, 3 no-fuss recipes for winter, and pantry pasta for busy weeknights.
Source: Cup of Jo – cupofjo.com
