Wild Mushroom and Fontina Tart | The Daily Dish

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Wild Mushroom and Fontina Tart

5 Comments | Written on May 10, 2012 at 5:00 am , by

So far this week, I have posted a few different sweet options for a Mother’s Day breakfast-in-bed.  (Apple Crepes with Yogurt and Garbanzo Bean Pancakes)

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!

Wild Mushroom and Fontina Tart  (click here to view and print recipe)

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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