Ingrédients pour Mushroom Almond Tart
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt (divided: 1/2 tsp for crust, 1/2 tsp for filling), plus more to taste
- 1/2 cup plus 1 tablespoon unsalted butter (divided)
- 3 large egg yolks (divided: 2 for crust, 1 for filling)
- 2 to 4 tablespoons ice water
- 1 large shallot, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1/2 cup heavy cream
- 2 large eggs (divided: 1 for filling, 1 for egg wash)
- 1/4 cup chopped fresh parsley
- 1/4 cup ground roasted almonds
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons slivered almonds
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon water (for egg wash)
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Comment préparer Mushroom Almond Tart
- **Make the Crust:** Whisk together flour and salt in a large bowl. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in egg yolks and 2 tablespoons of ice water. Add more ice water, 1 teaspoon at a time, until the dough just comes together. Do not overmix.
- Gently knead the dough a few times until it forms a ball. Wrap in plastic wrap and chill for at least 1 hour.
- **Assemble the Tart:** Preheat oven to 425°F (220°C). Butter an 8-inch tart pan with a removable bottom.
- Roll out 2/3 of the dough to 1/8-inch thickness on a lightly floured surface. Carefully transfer to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
- Prick the bottom of the crust with a fork and chill for 30 minutes.
- **Make the Filling:** Melt butter in a skillet over medium-low heat. Add shallot and cook until softened, about 3 minutes. Add mushrooms and cook until softened and liquid has evaporated, about 4-5 minutes. Season with salt and pepper.
- Let the mushroom mixture cool completely.
- In a bowl, whisk together heavy cream, egg, egg yolks, and nutmeg. Stir in the cooled mushroom mixture, parsley, and ground almonds. Season to taste.
- Pour the filling into the chilled tart shell.
- Roll out the remaining dough to 1/8-inch thickness and cut into 8 strips, approximately 8 inches long and 1/2 inch wide. Chill for 30 minutes.
- **Bake the Tart:** Place a baking sheet on the lower rack of the oven. Arrange 4 pastry strips parallel to each other across the top of the tart, pressing gently into the filling. Trim any excess and repeat with remaining strips to form a diamond pattern.
- Brush the pastry strips with egg wash. Sprinkle slivered almonds between the strips and brush with remaining egg wash.
- Bake for 10 minutes at 425°F (220°C). Reduce oven temperature to 400°F (200°C) and bake for another 20-25 minutes, or until the pastry is golden brown and the filling is set.
- Let cool for 12 minutes before carefully removing the tart from the pan. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
109g
Carbs
10g
