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Savory Stilton Cheese Tart

This tart can be served as a starter, a light lunch, a side dish, or as a contribution to a potluck buffet!

by Hensl Lise

(dynamic)

Craterellus tubaeformis. © Taye Bright (CC-BY-NC) (from inaturalist.org, obs. 337620451)

Method

Prepare the Dough

  1. Place the dry ingredients in a food processor, and pulse to blend.

  2. Add the butter and run the machine until the mixture is crumbly.

  3. Pour in the egg yolk and water.

  4. Run the machine until a ball of dough is formed.

  5. Cover and chill for 30 minutes or so.


Prepare the Filling

  1. Saute the onion & mushrooms in the butter until the mushrooms are fully cooked.

  2. Moisten with the Champagne, and simmer until the liquid is absorbed.

  3. Set mushroom mixture aside.

  4. Whisk together the cream, eggs and seasoning.


Assemble and Bake the Tart

  1. Roll out the tart dough and press it into a 10 inch pan.

  2. Crumble the cheese inside, spread the onions on top, and pour in the rest of the filling.

  3. Bake at 425°F for 10 minutes.

  4. Lower the temperature to 350°F and continue

    bake until the crust is browned and the filling is set (about another 25 to 35 minutes).

Recipe contributed:

March

1996

Objective:

Side or first course

Total Time:

About 1.5 hours

Yield:

Serves 8

Suggested Mushrooms:

  • Giant cypress Agaricus (Agaricus lilaceps)
  • Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum)
  • Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
  • Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
  • The Prince (Agaricus augustus)
  • Yellowfoot (winter chanterelle) (Craterellus tubaeformis)

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Ingredients

Crust

1 1/4 (1.25) Cups flour

1/4 Cup Parmesan cheese, finely grated

1/4 tsp. salt

12 Tbsp. butter ( 1.5 sticks)

1 egg yolk

3 Tbsp. cold water


Filling

1 small red onion, sliced

1-2 Cups fresh wild mushrooms, sliced (or 1 to 2 oz. dried wild mushrooms, reconstituted and mixed with oyster or store mushrooms)

4 Tbsp. butter

1/4 Cup Blanc de Noirs Champagne

1 1/2 (1.5) Cups heavy cream

6 egg yolks

1/4 tsp. salt

1/8 tsp. cayenne pepper

1/8 tsp. freshly grated nutmeg (optional)

1/4 lb. Stilton (or any blue cheese), crumbled



10" baking pan

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