The Mushroom Tart is a perfect appetizer but that can also double as your main dish. You have this nice airy crust, soft, savory and with a little bit of a crunch. The acidity in the Dijon mustard cuts through the earthy flavors of the mushroom and thyme creating a nice richness everyone will enjoy.
Course Appetizer
Cuisine American
Keyword cream sauce, mushroom, mushroom galette, mushroom leek tart recipe, tart
2 ½cupsmushroomssliced (whole mushrooms about 4 cups)
2garlicminced (about 2 teaspoons)
⅓cupwhite white
1tablespoonthyme(about 1 teaspoon dried)
½teaspoonkosher saltto taste
¼teaspoonpepperto taste
Cream Sauce
2cupsheavy cream
2tablespoonsDijon Mustard
¼teaspoonpepper
Instructions
For the dough
Heat cream and water to 100°, add yeast and set aside for 10 minutes, until bubbly or foamy.
Place flour, egg, salt, and butter in the bowl of a stand mixer with the dough hook attachment. Mix on low speed and add the yeast.
Drizzle 1 tablespoon of water into the mixture until incorporated. If the dough is still dry and flakey, add more water 1 teaspoon at a time. Mix until the dough pulls away from the sides of the mixing bowl.
Leave the dough in the mixing bowl and cover the dough with plastic wrap and place somewhere warm for 1 ½ hours or until dough doubles in size.
Divide dough in half and let rest for 1 hour.
For the topping
Heat the oil in a cast-iron skillet (you can use any skillet).
Saute mushrooms for 3 to 4 minutes or until golden brown in color.
Add leeks, garlic, and thyme. Cooking until leeks are soft. Season with salt and pepper.
Stir in wine to deglaze. Lower heat and simmer until wine is reduced and is almost dry. Place in a bowl and set aside.
Cream Sauce
Add cream and mustard to a medium saucepan and bring to a boil.
Reduce heat and add pepper. Simmer until cream has reduced by ¼ or ½ and has thickened.
Building the tart
Heat oven to 375°.
Place dough on parchment paper or a pizza pan and shape into a flat disc about ¼ inch thick.
Spread the cream on the dough leaving ¼ inch edge.
Add the mushroom mixture on top of the cream, spreading the mixture around evenly. Egg wash the edges of the tart.
Bake for 15 to 20 minutes or until the edge is a medium golden brown.
Drizzle the remaining cream sauce over the tart, cut with a pizza cutter and serve.
Notes
It may take longer for the yeast to activate in the cream. Let it sit as long as needed for the yeast to become activated. Once it is activated, it will begin to bubble or be foamy.
If you prefer this to be a main dish, you do not need to divide the dough in two pieces.
Do not salt the mushrooms until they are golden brown. If you add salt prior to that, they will leech out the moisture and won't cook properly.