Rustic Mushroom Tart
This tart is stunning as an appetizer when sliced and served with wine, and is hearty enough as a full meal.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk, heated
Pinch of salt
1 to 2 tablespoons extra virgin olive oil
1/2 onion, minced
8 ounces button mushrooms, sliced
Salt and ground black pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
1/4 cup prepared béchamel sauce
1 large egg, beaten
- For Béchamel Sauce: Into a small sauce pan add butter and melt over medium heat. Add flour and salt, and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened.
- For Tart: Add olive oil to a medium sauté pan. Heat over medium-high. Add onion and sauté until softened. Add mushrooms. Season with salt and ground black pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.
- Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place 1/4 cup Béchamel sauce into center of pie crust. Top with mushrooms. Carefully fold pie crust so that it overlaps mushrooms but does not enclose.
- Brush top of pie crust with beaten egg.
- Bake for approximately 30 minutes or until crust is golden.
- Serve drizzled with the remaining béchamel sauce, if desired.
Makes 4 servings.
Recipe and photograph courtesy of the Mushroom Council.