1/3 BUTTER PASTRY dough
1 Egg white, lightly beaten
2 tb Butter
10 oz Fresh mushrooms (1 package),
-sliced
7 oz Shitake mushrooms (1
-package), stems discarded
And mushrooms sliced
1 tb Minced fresh garlic
2 ts Dried oregano, crushed
1/8 ts Ground black pepper
1/2 lb Smoked mozzarella cheese,
-thinly sliced
2 tb Grates asiago or Parmesan
-cheese
1/3 c Walnut pieces
1 tb Chopped flat-leaf (Italian)
-parsley
Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch
round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
prick bottom with tines of fork. Line pastry shell with foil and and
pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and
weights. Bake 5 to 6 minutes longer or just until pastry starts to turn
golden. Brush with egg white; bake 1 minute longer. Cool completely on
wire rack. In large skillet, melt butter over medium-low heat. Add
mushrooms, garlic, oregano, and pepper. Saute until mushrooms are golden
and liquid has evaporated, about 8 minutes; cool to room temperature. Cover
bottom of tart shell with mozzarella, cutting slices to fill in spaces. Top
with mushroom mixture then sprinkle with asiago and walnuts. Bake 20
minutes. Cool 5 minutes on wire rack before removing outer ring. Serve
warm.
Makes 8 servings.
[ 1001 HOME IDEAS MAGAZINE; June 1990 ]
Yields
8