Cindy Thomas, October 5, 2015
Beautiful fall weather has finally arrived here in the northwest. This recipe for a cremini mushroom and fontina cheese tart is perfect for a crisp, cool fall day. This tart is a bit like a quiche, but more dense and rich.
Cremini mushrooms sauteed with crushed garlic and a sprig of fresh thyme smelled so delicious as they cooked. These mushrooms tasted great. The garlic and thyme is discarded once the mushrooms are done cooking, but their flavor remains.
The crust of this tart is prepared from Boulud’s Pate brisee recipe. I found this dough to be easy to work with and it has a wonderful texture when baked. Eggs, cream, mushrooms, garlic and shallots are blended together to form the base of the tart. Then the mushrooms,caramelized onions and fontina cheese are layered on. Lastly, the tart is topped off with a bit more of the cream mixture and generously dusted with parmesan cheese. I baked my tart for 25 minutes at 375 degrees.
It is ready to eat just minutes after it’s baked! We had this for a Friday night dinner with a green salad with apples and candied pecans and a fresh baguette. We also enjoyed a French chardonnay with this meal.
I loved this recipe and my husband added this meal to his list of favorites!
If you’d like to make this recipe, it can be found in this cookbook: Cafe Boulud Cookbook
Also, if you’d like to see how other members of Weekend in a French Kitchen fared with this recipe, check out this link: Weekend in a French Kitchen