Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3 to 4 tablespoons cold water
- 8 ounces mushrooms, sliced (such as cremini or button)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons white miso paste
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme (dried or fresh)
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- In a skillet over medium heat, add olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the sliced mushrooms and garlic, cooking until the mushrooms are browned and tender, about 7-10 minutes. Remove from heat and let cool slightly.
- In a separate bowl, whisk together the miso paste, heavy cream, eggs, black pepper, and thyme until smooth.
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges. Trim any excess dough.
- Spread the mushroom mixture evenly over the crust. Pour the miso-cream mixture over the mushrooms, then sprinkle with Parmesan cheese.
- Bake in the preheated oven for 30-35 minutes, or until the tart is set and the top is golden brown.
- Allow to cool for 10 minutes before slicing. Garnish with fresh parsley if desired.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Add spinach or kale to the mushroom filling for extra nutrition and flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg