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Mushroom blue cheese tart

Lenny Redé
Wine Pairings:  

This tart can be served with a salad as a light lunch, as an appetizer for a dinner party or as part of a dinner party banquet. Mushrooms are versatile and “wine loving” so any red or even a nice chardonnay would pair nicely. But there are few wines that pair better with mushrooms than Pinot Noir, add some Rogue River Smokey Blue cheese and a little arugula salad and call it a day! Take an old vine Pinot with its deep rich solid structure and aromatics and you have a match made in …well, Oregon. Some people might call it heaven: I just call it delicious.   

Ingredients

Filling
  • 1 each onion, julienned
  • 2 cloves garlic, finely chopped
  • 1 pound mushrooms, sliced
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme
  • 3 ounces blue cheese, Rogue Smokey Blue Cheese
  • 1 cup heavy cream
  • 4 large eggs
  • salt 
  • black pepper
Dough
  • 2 cups flour, (all purpose)
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 2 ounces Crisco 
  • 2 ounces butter, unsalted
  • 2 ounces ice water (or vodka)

Steps

1.

To make the dough:

Sift the flour and dry ingredients into the bowl of a food processor.

2.

Cut the butter into small pieces.

3.

With motor running, add the butter a piece at a time, then continue with the Crisco.

4.

Add ice water all at one time and continue just until a dough comes together.

5.

Wrap the dough in plastic wrap and chill for one hour.

6.

To make the mushroom filling:

In a large skillet sweat the onions and mushrooms in butter until soft and caramelized.

7.

Add the herbs and season to taste. Remove from the heat and transfer to a bowl.

8.

In a separate bowl combine the heavy cream and eggs.

9.

Toss the mushrooms with the blue cheese.

10.

Roll out the dough and place into a 10 inch tart pan.

11.

Fill the tart pan with the mushroom mixture, then add the custard.

12.

Bake at 400 degrees for 15 – 20 minutes.

13.

To serve

Remove from the tart pan onto a serving plate  Serve with a salad of arugula with a vinaigrette

Chef Image

About Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.