Wild Mushrooms Tart Review

Recipe 34 from The Smitten Kitchen Cookbook by Deb Perelman

I’m not a fan of mushrooms so I was less then excited for this recipe but knew it would probably be a little better then I expected it to be. And I’m glad to say that it was.

My feelings for mushrooms haven’t changed but there was almost enough flavor to mask the rubbery texture of the shrooms.

I mean, look at all that cheese! Cheesey goodness can mask anything I don’t like.

Lots of ingredient pictures because lots of steps and parts to make for this guy.

I goofed with my flour, but I’m proud to say I was able to fix my mistake because of my previous experiences with pie dough….hurray…so, let me share my wisdom.

I had too much flour in the dough because she says you need 2 cups plus 2 Tablespoons of flour. I forgot to separate that out so my dough was more like cornmeal and less like dough.

You can see what it looked like here. I tried rolling it out, hoping it would come together but it was a crumbly mess. There was no way it was rolling anywhere. So, I threw it back in my food processor and added a few tablespoons more of cubed butter.

This is where I ended up after mixing it in the food processor a bit and then working it into my plastic to roll. Much different. Crumbly dough be gone!

And it was Deb’s suggestion to roll it out between 2 lengths of plastic wrap. She’s right… it makes it easier to transfer to your tart pan when it’s time.

Mine ended up breaking apart a bit so I pressed the seam and used scraps to patch up holes. Good as new!

This is my first tart so it was fun using the pan and getting familiar with the process. It’s not terribly different then making a pie but it’s definitely its own thing too.

She suggested baking the crust partially with buttered foil in it which replaces pie weights. I don’t have any, anyway so I’ll probably tuck this tip away for the future.

She calls for lots of mushrooms and to save money I bought more of the cheaper mushroom and less of the fancy expensive mushrooms because a mushroom doesn’t get better for me if you raise the price. So why pay for it?!

The turned out pretty and again…that cheese…makes me think everything is going to be okay!

Once your cooked mushrooms are mixed with all their buddies it’s in the oven and the wait begins.

The finished product doesn’t look like Deb’s but I’m proud of it :) and it tasted great too. It reminds me a bit of a quiche which makes me realize I may need to try making more tarts! I have a tart pan now, thank you Amazon, that has been added to my kitchen collection so I’m ready to collect some recipes.

Well this pretty tart is in the books. My daughter’s birthday is coming up so I need to get that finished before I keep going but I’m super excited about the next recipe so stay tuned!

Make sure to check out this recipe here or here for the recipe of you want to give it a go! Tart pans are cheap on Amazon if you don’t have any :)

Happy tart making friends!

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