tartlicious tuesday's: corn and shitake tart with cornmeal pâte brisée
This gorgeous tart is an essential. It makes a flavorful main dish at breakfast, lunch or dinner. It can be served as an appetizer or a side. It is visually pleasing and looks particularly handsome on a Thanksgiving Day table. The recipe comes from Martha Stewart’s Baking Handbook. We made two minor adjustments to the tart. First, the original tart is a corn and shitake tart. However, we felt that a mushroom mix tastes superb, adding more depth to the tart. Secondly, the amount of corn was adjusted from two cups to one and a half. There was just too much corn in the original recipe.
The dough for this tart is a cornmeal pâte brisée . This dough is a flavorful complement to this and many other savory tarts. One of the fun aspects of this dough is using the trimmed scraps after the tart pan is fitted with the dough round. See below for how we use the trimmings.
Corn and Mixed Mushroom Tart
3 tbspn extra-virgin olive oil
6 ounces mixed mushrooms (shitake, Portobello, button)
1 medium onion finely diced
1 ½ cups corn kernels
¼ cup chopped (fresh) chives
½ cup milk
½ cup heavy cream
3 large eggs
On a lightly floured surface roll out ½ cornmeal pâte brisée (see recipe below) to a 13 inch round that is ¼ inch thick. Fit dough into a 10 inch round tart pan with a removable bottom. Trim any excess dough. Chill in refrigerator until firm. Save the excess dough. Preheat oven to 375 degrees
Line chilled shell with parchment, fill pie with weights (or large dry beans. such as kidney beans) Bake for 30-40 minutes until golden brown. Remove from oven and cool while preparing the filling.
Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and cook until they give off moisture. Add the onion and cook, stirring occasionally, until softened. Stir in the corn and the chives and cook. Remove the filling from heat.
In a bowl mix together milk, cream and eggs. Season with salt and pepper. Pour mushroom filling into the tart shell. Place tart on a rimmed baking sheet. Pour in the egg mixture. Bake until custard is set in the center. Remove from oven and cool slightly before serving.
Cornmeal Pâte Brisée
2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water
Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds). Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.
The cornmeal pâte brisée is a delicious dough that should not go to waste. Take the trimmings left from fitting the dough into the tart pan and reroll to about ¼ inch thick. Cut into fun shapes and sizes. Brush with an egg/milk glaze. Line a baking sheet with parchment and bake the trimmings until golden. Serve with your favorite jam, jelly or marmalade. It is a tasty way to use the trimmings.