Wild Mushroom and Fontina Tart
This savory tart recipe is perfect for entertaining if you are planning a brunch this Sunday. With only a handful of simple ingredients, it is easy to prepare but also quite impressive.
I used button, baby bellas, shiitake and oyster mushrooms in this tart, but you can feel free to choose a variety of your favorite. It makes an impressive vegetarian main course, served with a green salad. Even better? Serve with a flute of champagne and toast the most important woman in the world – Mom!
1 ready made pie crust, thawed
1/4 cup butter
5 cups mixed wild mushrooms, sliced if large
1 tablespoon fresh thyme
Salt and freshly ground black pepper, to taste
5 ounces Fontina cheese, cubed
Preheat oven to 375 degrees F. Press pie crust into a 9-inch loose-bottomed tart pan. Bake for 12-15 minutes. Set aside. Heat the butter in a large saute pan until foaming. Add the mushrooms and fresh thyme. Season with salt and pepper to taste. Cover over medium heat for 4-5 minutes, stirring occasionally until golden. Arrange the mushrooms in the cooked tart shell with the fontina. Return the tart to the oven for 5-8 minutes, or until the cheese is golden and bubbling. Serve hot. Serves 6.
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