tartlicious tuesday's: corn and shitake tart with cornmeal pâte brisée

Martha Stewart Corn and Shitake Mushroom Tart from Baking Handbook 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. Martha Stewart Corn and Shitake Mushroom Tart from Baking Handbook Martha Stewart Corn and Shitake Mushroom Tart from Baking Handbook
Corn and Mixed Mushroom Tart Ingredients 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 Directions 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 Ingredients 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 Directions 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.
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  • October 26, 2011 at 4:34 am //

    I love tarts, and they will be my downfall in their delicious sinfulness one day. I’ve never had a shiitake one, but regular mushroom tarts are wonderful, so this recipe definitely gets filed away for use.

    • October 26, 2011 at 10:12 am //

      Thank you Kiri! Shitake has this wonderful scent and boasts with flavor.

  • October 26, 2011 at 5:27 am //

    I really love your photos, it really motivates me to try this at home! I don’t think I have ever made an actual tart before. Maybe I should try something new? Thank you for sharing this!

    • October 26, 2011 at 10:12 am //

      Thank you Dionne, hope you tie it a try, I’m sure it will turn out fabulous.

  • October 26, 2011 at 9:04 am //

    Oh yum. I really love the vegies you’ve used, it looks so delicious.

    • October 26, 2011 at 2:23 pm //

      Thank you Emma.

  • October 27, 2011 at 8:08 am //

    This looks delicious, like it should be very difficult to make, but your instructions are nice and clear.

  • October 29, 2011 at 11:44 am //

    Thank you all so much for your wonderful comments!

  • November 12, 2011 at 10:40 am //

    This recipe sounds yummy! I was recently in pizza headquarter – Italy, and this recipe is bringing back memories of the variety of pizzas, tarts, and quiches I’ve had there.