Earlier this week, Kris from Full Circle offered to let our family try out their farm-to-table delivery service. This evening right after yoga class, I received our first harvest order and I couldn’t wait to cook with these farm-fresh ingredients. My husband Lulu harvested ripe tomatoes from our garden and it couldn’t have been a nicer coincidence than to pair them with the crimini mushrooms and green onions that were in the Full Circle container. I cooked the onions and mushrooms in freshly-made beet juice and roasted the tomatoes in garlic and fresh thyme. I didn’t have any pastry dough in the freezer so I improvised one using an old recipe. The result is a healthy, tasty savory tart; it came as no surprise, since the best quality ingredients were used!
1. Info for Crimini Mushroom Tart with Roasted Cherry Tomatoes
- Cook Time: 40 mins
- Total Time: 1 hr 15 mins
- Servings: 6
- Calories: 372kcal
2. Ingredients for Crimini Mushroom Tart with Roasted Cherry Tomatoes
- 1 (12″-diameter) pastry dough
- ⅓ cup olive oil
- 4 green onions, trimmed and thinly sliced
- 1 tablespoon unsalted butter
- ⅔ pound crimini mushrooms, halved
- 4 sprigs fresh thyme, bruised and chopped
- 1 pound Principe Borghese grape tomatoes (or any variety of tomatoes), stemmed
- 2 cloves garlic, finely minced
- 2 teaspoons dry mustard powder
- 1 teaspoon ground fennel
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
3. Directions:
- Preheat the oven to 375°F.
- For the tart shell: Place the dough in a non-stick, round, loose-bottomed, (9-inch) tart mold lined with parchment paper following the curve of the mold, crimp the dough against the edge. Leave a little excess above the edge because the dough will settle a bit in the oven. Make sure the dough isn’t cracked (or patch it if it is). Prick the dough with a fork. Chill in the refrigerator for about 20-30 minutes. Line the dough with another sheet of parchment paper and top with ceramic pie weights (or dried beans). Place the tart pan on a baking sheet and bake for about 12-14 minutes. Allow to cool to room temperature. Remove the pie weights and discard the pieces of parchment paper. Set aside.
- Roasting the cherry tomatoes: Preheat the oven to 425°F. Cut the tomatoes in thirds lengthwise. Brush a baking pan with olive oil. Arrange the tomatoes in one layer. Add the garlic, 2 sprigs thyme and 1 tablespoon olive oil. Season with salt and pepper. Toss well. Roast for 18 minutes at 425°F. Remove from the oven and allow to cool.
- Making the base of the tart:
- Heat the olive oil in a large pan. Add the green onions and thyme and cook over medium-low heat, stirring occasionally, for approximately 6 minutes, until the onions are softened. Add the ground fennel, paprika, mustard, garlic powder and ⅓ cup beet juice. Bring to a boil, cook for 4 minutes then turn off the heat. Season with salt and pepper. Transfer to a plate. Set aside.
- In the same pan, add the mushrooms. Sauté until softened. Add the remaining beet juice. Bring to a boil, then lower the heat to medium-low. Cook for about 3 minutes until the liquid evaporates. Season with salt and pepper.
- Assembly time:
- Fill the tart shell with the warm green onion filling. Top with the sautéed mushrooms. Finish with the roasted tomato slices by overlapping them, forming a star, so the mushrooms are still visible.
- Serve warm or at room temperature. I paired it with a three-bean salad.
- Bon appétit!
4. Tips and advices:
- I used leftover beet juice from boiling liquid used to cook beets. Place the beets in a large saucepan and cover with cold water. Bring to a boil, then lower the heat to a gentle simmer. Cook for about 20-25 minutes until softened. Check the liquid periodically and add more water if necessary. Strain the beets and reserve the beet juice. Allow to cool.