Similar to a quiche but without as much ‘custard’ – filled with mushrooms and creamy mascarpone…the best thing is that it could be made ahead, refrigerated and then reheated to serve – or cooled, wrapped and frozen until needed! Saving you all extra time by using frozen pie crusts.
1 8″ deep dish frozen pie crust
1 tablespoon olive oil
1 tablespoon butter
1 medium onion or 1 large shallot, diced
3 garlic cloves, minced
1 pound mixed mushrooms – button, shitake, portabello, oyster (or any combination), sliced (you could make it easier if you buy presliced and packaged mushrooms that are already cleaned)
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
8 oz. mascarpone cheese, at room temperature
1/2 cup milk
1 1/2 cups shredded provolone, fontina, swiss or gruyere cheese
1/2 cup parmesan cheese
- Heat a large saute pan or saucepan over medium heat. Add the olive oil and butter. Add the onion or shallot and saute, stirring until softened, about 3 minutes. Add the garlic and saute another minute.
- Add the mushrooms and thyme and saute, stirring occasionally over medium-high heat until the liquid from the mushrooms has evaporated, about 20 minutes. Stir in the salt and pepper and remove from heat to cool.
- Scoop mascarpone into a mixing bowl. Beat until smooth. Beat in eggs, then milk and parmesan cheese. Then stir in the 1 1/2 cups grated cheese of your choice. When mushrooms have cooled, stir them into the wet mixture.
- Preheat oven to 350 degrees. Put frozen pie shell on a foil lined baking sheet.
- Pour mushroom mixture into pie shell – it will fill the whole shell.
- Carefully put baking sheet into preheated oven and bake 45-50 minutes until the top is firm, puffed and golden and crust around the edges is browned. If it looks like the crust is browning too quickly, lightly cover top of pie with foil.
- Remove from oven and let tart sit 10 minutes before slicing.
*This tart could also be served at room temperature.