Mushroom & Tarragon Tart
Try this Mushroom & Tarragon Tart recipe, or contribute your own.
Try this Mushroom & Tarragon Tart recipe, or contribute your own.
- 1 clove garlic roughly chopped
- squeeze of fresh lemon juice
- 3-4 tbsp water
- 140 g cake flour
- 70 g cold butter cut into cubes
- a generous pinch of salt and pepper
- a large (24cm) deep-based loose-bottomed tart tin
- 2 tbsp butter and 4 tbsp olive oil
- 500 g mushrooms roughly chopped (i used a mix of brown a
- 200 g leeks roughly chopped (about 6-8 baby leeks)
- 1/2 tsp dried tarragon (or 1 tsp dried thyme or rosemary)
- 100 g ricotta cheese roughly crumbled
- 50 g pecan nuts (a small handful) roughly chopped
- generous pinch of salt and freshly ground black pe
- 4 eggs + 150ml cream + 150ml milk all mixed together in a measuring jug or bowl using a fork
- Carbohydrate 28.606 g
- Cholesterol 45.375 mg
- Fat 16.47275 g
- Fiber 0.595000016689301 g
- Protein 5.86625 g
- Saturated Fat 10.2656 g
- Serving Size 1 1 - 6 (266g)
- Sodium 33.875 mg
- Sugar 28.0109999833107 g
- Trans Fat 1.19425 g
- Calories 287 calories
Step-by-step
- Pre-heat your oven to 180C. Preferably using an electric stand or hand mixer, combine the ingredients until the pastry is just combined into a soft ball of dough. Wrap in cling film and chill for 15-20 minutes while you prepare the filling. Note: When making the pastry, add the water in 2 stages as you might not need all of it to bring the pastry together. If using store-bought short crust pastry, defrost and roll out gently.
- After chilling, spray your tart tin with cooking spray, roll out the pastry gently until about half a centimeter thick. Line the tart tin with the pastry, prick the base a few times using a fork.
- Then line your pastry shell with baking paper weighted down with lentils or rice grains and blind bake for 10-15 minutes until just starting to color. Remove the baking paper and weights and allow the tart shell to cool.
- In a large pan on med-high, heat the butter and olive oil until the butter just starts to sizzle. Add in the mushrooms and leeks and fry for 4-5 minutes until softened. Add the garlic and tarragon (or thyme or rosemary) and cook for a further 2-3 minutes. Remove from the heat, tip into a mixing bowl and allow to cool for a few minutes.
- Add in the ricotta, pecan nuts, lemon juice and salt and pepper and mix together. Then spoon these ingredients into the tart shell, pour over the egg, cream and milk custard mixture and bake at 180C for approximately 25 minutes until the custard is just lightly golden. Remove from the oven, allow to cool, remove from the tart tin and serve with a fresh green salad with parmesan shavings.
My Unexpected Culinary Adventure: A Mushroom & Tarragon Tart Tale
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present dinner dilemma. Finding quick, delicious, and (dare I say it?) healthy meals is a constant quest. So, when I stumbled upon this Mushroom & Tarragon Tart recipe, I was initially skeptical. A tart? On a weeknight? It sounded almost too sophisticated for my chaotic reality. But the allure of something different, something beyond the usual pasta or stir-fry, was too strong to resist.
The recipe itself was surprisingly straightforward. The pastry, while requiring a bit of elbow grease, came together beautifully. The filling was an absolute dream. The earthy mushrooms, fragrant tarragon, and creamy ricotta blended seamlessly, creating a symphony of flavors that danced on my tongue. The addition of pecan nuts added a delightful crunch, a textural counterpoint to the smooth custard. And the best part? It wasn't nearly as time-consuming as I had feared. The prep work, while requiring some chopping, was manageable, and the baking time was a reasonable 25 minutes. Perfection for a busy weeknight.
But the real magic wasn't just in the taste. This tart became a family favorite, a shared experience that transcended the typical "what's for dinner?" conversation. My kids, who are notoriously picky eaters, devoured it. My husband, usually content with a simple grilled chicken breast, complimented my culinary prowess with genuine enthusiasm. It was a moment of connection, a shared meal that felt special despite its simple origins. It’s funny how a seemingly small act, like baking a tart, can weave itself into the fabric of everyday life, creating a memory far more substantial than the sum of its ingredients.
Beyond the Recipe: A Reflection on Everyday Moments
This experience with the Mushroom & Tarragon Tart was more than just a successful culinary endeavor; it was a reminder of the importance of embracing simple joys and finding beauty in the mundane. In our fast-paced lives, it's easy to overlook the small things – the aroma of baking pastry, the satisfaction of creating something delicious with our own hands, the shared laughter around a dinner table. These moments, woven into the tapestry of our daily lives, are the threads that make up the rich fabric of our existence. They are the memories that we carry with us, the stories that we tell, and the experiences that shape who we are.
The tart itself, with its earthy mushrooms and fragrant herbs, became a symbol of this sentiment. It was a dish born out of a desire for something different, something more, but it ended up being far more than just a meal. It was a testament to the power of slowing down, taking a moment to appreciate the simple things, and discovering joy in the everyday.
Ingredients & Variations: Exploring the Culinary Landscape
One of the beautiful things about this recipe is its adaptability. The combination of mushrooms, tarragon, and ricotta is a harmonious blend, but it can easily be adapted to suit your tastes. Feel free to experiment with different types of mushrooms – cremini, shiitake, oyster – to add depth and complexity. If you're not a fan of tarragon, thyme or rosemary are excellent substitutes. And why not try swapping the pecan nuts for walnuts or almonds for a different textural experience? The possibilities are endless.
Ultimately, cooking, like life, is all about exploring, experimenting, and finding joy in the process. This Mushroom & Tarragon Tart was more than just a recipe; it was a journey, a culinary adventure that reminded me of the simple pleasures found in the kitchen and the power of shared meals to bring people together. So, go ahead, embrace the unexpected, and allow yourself to be surprised by the simple joys that await you in the kitchen. You might just discover your new favorite weeknight meal.
