Mushroom Tart
Ingredients
Pastry
2 ½ (625 mL) cups all-purpose flour
1 tsp (5 mL) salt
6 tbsp mL) unsalted butter, chilled
2/3 cup (158 mL) vegetable shortening, chilled
½ cup (125 mL) ice-cold water
Mushroom Filling
8 cups (2 l) assorted mushrooms
2 shallots, finely chopped
4 garlic cloves, finely chopped
½ cup (125 mL) parsley, chopped
¼ cup (60 mL) thyme, chopped
2 tbsp (30 mL) butter
2 tbsp (30 mL) oil
Salt and pepper
½ cup (125 mL) goat cheese
1 extra shallot for pickle
Juice of 1 lemon for pickle
Directions
Pastry
Mix the dry ingredients (flour and salt) in a large bowl. Place bowl in the fridge while you prepare the rest of the ingredients.
Cube the cold butter and measure out the shortening. Combine butter and shortening with your dry ingredients, using a pastry cutter or two forks. Do not overmix the dough to cut in the fat. When you are done, you should still see some larger pieces of butter and shortening.
From a cup of ice water, measure ½ cup and add slowly to your dough, a little at a time.
Stop adding water when the dough begins to form large clumps. You may not need all the water.
Fold the dough together using floured hands and refrigerate for at least two hours or up to five days.
Once your dough is formed into a 12-inch pie pan, dock it (punch holes) with a fork. Use parchment paper and fill the dough with rice or dried beans to keep the dough from puffing up.
Par bake the dough at 350F/177C for 25 minutes, until golden brown.
Mushroom filling
Slice 1 shallot and combine with lemon juice for a quick pickle.
Heat a large sauté pan to medium/high; add butter and oil. Next, add mushrooms. Sauté down about 5 minutes. Add in garlic, shallots, and herbs. Finish sautéing for another 2 minutes.
Fill par-baked pastry with the mushroom mixture.
Top with goat cheese crumbles on top of the mushroom mixture, then finish with your pickled shallots and enjoy.
You can also make the tart ahead of time and place it in the fridge. Reheat in a 350F/177 C oven for 20 minutes.