Mushroom and Gruyère Crostata
By America's Test KitchenPublished on October 5, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
1 (9-inch) pie dough round 2 tablespoons extra-virgin olive oil 6 portobello mushrooms, stems and gills removed, halved and then sliced crosswise ¼ inch thick1 pound leeks, trimmed of dark green parts, halved lengthwise, sliced thin, and washed thoroughly½ teaspoon table salt 2 garlic cloves, minced1 teaspoon minced fresh rosemary 2 ounces Gruyère cheese, shredded (½ cup)1 large egg, beaten1 tablespoon minced fresh chives
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Roll dough into 14-inch circle on lightly floured counter; transfer to prepared sheet.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, leeks, and salt and cook, stirring occasionally, until beginning to brown, about 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds.
- Transfer cooked vegetables to prepared dough, leaving 2-inch border around edge. Sprinkle Gruyère over vegetables and fold border over filling around edge of tart, pinching pleated dough to secure. Brush dough with beaten egg. Bake until crust is deep golden brown, 15 to 18 minutes, rotating sheet halfway through baking. Sprinkle baked tart with chives. Let cool slightly before slicing and serving.
Time
30 minutesYield
Serves 4Ingredients
1 (9-inch) pie dough round
2 tablespoons extra-virgin olive oil
6 portobello mushrooms, stems and gills removed, halved and then sliced crosswise ¼ inch thick
1 pound leeks, trimmed of dark green parts, halved lengthwise, sliced thin, and washed thoroughly
½ teaspoon table salt
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
2 ounces Gruyère cheese, shredded (½ cup)
1 large egg, beaten
1 tablespoon minced fresh chives
Ingredients
1 (9-inch) pie dough round
2 tablespoons extra-virgin olive oil
6 portobello mushrooms, stems and gills removed, halved and then sliced crosswise ¼ inch thick
1 pound leeks, trimmed of dark green parts, halved lengthwise, sliced thin, and washed thoroughly
½ teaspoon table salt
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
2 ounces Gruyère cheese, shredded (½ cup)
1 large egg, beaten
1 tablespoon minced fresh chives
Ingredients
1 (9-inch) pie dough round
2 tablespoons extra-virgin olive oil
6 portobello mushrooms, stems and gills removed, halved and then sliced crosswise ¼ inch thick
1 pound leeks, trimmed of dark green parts, halved lengthwise, sliced thin, and washed thoroughly
½ teaspoon table salt
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
2 ounces Gruyère cheese, shredded (½ cup)
1 large egg, beaten
1 tablespoon minced fresh chives
Why This Recipe Works
Using store-bought pie crust is easier than making your own. Browning the mushrooms and leeks in the skillet gives the tart depth of flavor.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Roll dough into 14-inch circle on lightly floured counter; transfer to prepared sheet.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, leeks, and salt and cook, stirring occasionally, until beginning to brown, about 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds.
- Transfer cooked vegetables to prepared dough, leaving 2-inch border around edge. Sprinkle Gruyère over vegetables and fold border over filling around edge of tart, pinching pleated dough to secure. Brush dough with beaten egg. Bake until crust is deep golden brown, 15 to 18 minutes, rotating sheet halfway through baking. Sprinkle baked tart with chives. Let cool slightly before slicing and serving.
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