A mother-daughter conversation on food and cooking (mostly)

Sunday, January 4, 2009

Mushroom-Swiss Tart

This was very good as impromptu dinners go. On Friday I really, really felt like cooking, but we had a strange assortment of things in the fridge -- no meat, lots of mushrooms -- and I was sick of frittatas and pasta dishes. Enter the mushroom tart.

The filling consisted of:
  • an onion and a container of mushrooms, sauteed in olive oil and simmered with a little sherry
  • three eggs
  • parsley
  • Amish Swiss cheese, cubed
  • salt and pepper
For the crust, I used the recipe mentioned in this post. Here it is with my slight changes:

Super-Serious Crust
  • 7 T unsalted butter, cold
  • a pinch of salt, or more, depending on whether the recipe is savory or sweet
  • 1 1/4 cups all-purpose flour (I used White Lily. This is a very good use for Southern flours.)
  • 2 egg yolks
  • 3-4 tbs cold water
Mix the flour and salt. Cut in the butter quickly with a fork and/or fingers. Add yolks and water and mix briefly to form a dough. Roll into a ball and chill for at least 1/2 hour. Roll out quickly on a floured board with a floured rolling pin. Fold into quarters to lift into tart pan, then unfold and shape as desired.

In this case there was a lot of dough, so I folded it way over to make a messy top crust for the tart.


One of the reasons the crust was so good was that I used butter from Happy Cow Creamery in Pelzer, SC. I've always wanted to buy their butter, but it comes in huge 2-pounds blocks with no measurement markings on the wrapper. Since Annie Postic told me I could freeze it, and since I got a kitchen scale for my birthday, I can now weigh the butter to measure it and keep it in the freezer so it won't go bad.

And such butter it is. It's got so much flavor -- on bread you need only the thinnest smear. I love it.

We had thin slices of the tart with a salad topped with a sort of diced red pepper vinaigrette/relish.


Kris said...

We really have a lot of cooking coincidences, don't we? I also made crust--similar to your recipe--for our mince pie at Christmas time, and I folded it up exactly the same way on top! I had seen a recipe in Bon Appetit (http://www.bonappetit.com/magazine/2008/12/christmas_galette) and tried it with homemade mince filling from the new Joy of Cooking. It was a huge success.

Kris said...

I see that the url above didn't print completely: it was the December 2008 issue of Bon Appetit.

Eva said...

I bet your mince pie was lovely. I'm pretty excited about pies lately. However, I made a resolution to return to the ranks of the mostly-non-dessert-eating, so I guess it's savory tarts for me.