Best Mushroom And Pecorino Tarts Recipes
MUSHROOM AND PECORINO TARTS
Pecorino Romano's savory flavor enhances the mushroom's earthiness; sprinkling some over baked puff pastry before topping tarts keeps crust from getting soggy.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat over to 400 degrees. On a lightly floured work surface, roll pastry to an 11-inch square, lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, prick dough inside border.
- Place pastry squares on baking sheet; refrigerate 10 minutes. Bake until golden, about 15 minutes.
- Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
- Dividing evenly, sprinkle 1/2 cup Pecorino in center of baked pastry squares; top with mushrooms and remaining 1/4 cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
Nutrition Facts : Calories 400 g, Fat 26 g, Fiber 2 g, Protein 15 g
MUSHROOM-PECORINO SALAD
Steps:
- Soak 1/4 cup thinly sliced red onion in cold water; set aside. Whisk 2 tablespoons white wine vinegar with 1 small minced garlic clove, 1 teaspoon dijon mustard and a pinch of sugar; gradually whisk in 1/4 cup olive oil. Toss with 1 pound thinly sliced white mushrooms and 1/2 cup chopped parsley. Drain the onion; add to the mushrooms along with 1/2 cup shaved pecorino. Season with salt and pepper and toss. Drizzle with olive oil and top with more cheese.
MUSHROOM AND PECORINO TARTS
Using store-bought puff pastry allows you to make these tarts on a busy weeknight. Round out the vegetarian meal with a salad of mixed greens or any of the winter vegetable sides on page 279.
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. On a lightly floured work surface, roll out puff pastry to an 11-inch square. Using a paring knife, cut into 4 equal squares, then lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, pierce dough inside border. Carefully transfer pastry squares to a baking sheet; refrigerate 10 minutes. Bake until golden, rotating sheet halfway through, about 15 minutes.
- Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
- Dividing evenly, sprinkle 1/2 cup cheese in center of baked pastry squares; top with mushrooms and remaining 1/4 cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
- Frozen puff pastry is a wonderful staple to keep on hand. The pastry needs only a little time to defrost, rolls out easily, and bakes quickly.
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