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Creamy Mushroom & Dijon Tart
Wild mushrooms and thyme make this dish cozy and hearty, but it’s Plochman’s Dijon that wakes everything up, adding that little spark of brightness that keeps you going back for one more slice. This dish is earthy and creamy and tastes like sunshine — it's comfort food with a pulse.
Active Time: 35 Min
Total Time: 2 Hr 15 Min
Servings: 6 to 8
Ingredients
For the tart shell:- 2 cups all-purpose flour
- 1 tsp kosher salt
- ½ cup plus 2 Tbsp lard, room temperature
- ⅓ cup cold water
- 1 tsp extra virgin olive oil
- 2 large shallots, small diced
- 3 garlic cloves, minced
- 1 cup medium diced red bell peppers
- 4 ½ cups wild mushrooms, roughly chopped
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 Tbsp chopped fresh thyme leaves
- 1 large egg
- 1 cup heavy cream
- 1 Tbsp Plochman’s Dijon Mustard
Directions
- Preheat the oven to 375ºF. To make the crust: In a large bowl, whisk together the flour and salt. Using a pastry cutter, cut in the lard until it resembles coarse crumbs. Pour in the water and knead until the dough forms a ball. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
- Line the bottom of an 8” fluted tart pan with parchment paper. Spray the pan and parchment with cooking spray.
- On a lightly floured surface, roll the dough into a ½”-thick circle. Place the dough into the pan, pressing the bottom and sides flush to the pan. Trim any excess dough hanging over the sides and discard. Line the dough with parchment paper and fill the shell with pie weights.
- Bake for 10 minutes, remove the weights and parchment, then bake for another 15 minutes or until lightly golden brown. Allow to cool to room temperature, about 20 minutes.
- To make the filling: Heat a large skillet over medium heat. Add the olive oil, shallots, garlic, and bell peppers. Cook, stirring often, until the shallots are translucent, about 6 minutes. Add the mushrooms, salt, and pepper. Continue to cook, stirring often, until the mushrooms are tender and most of the moisture has evaporated, 8 to 10 minutes. Stir in the thyme and remove from heat.
- In a small bowl, whisk together the egg, heavy cream, and mustard. Arrange the mushroom mixture in the tart shell and pour the batter over the vegetables. Lower the oven to 300ºF. Bake for 35 to 40 minutes or until the tart is set and registers 165ºF on an instant read thermometer. Remove from the oven and allow to cool to room temperature, about 20 minutes.
- Remove the tart from the pan and serve.
Recipe source: Ingredient
