Crostata di Funghi
Mushroom Tart
For those of you out there, and I know you are there, who are not serving turkey this Thanksgiving, but rather are going whole hog and serving ham, let me recommend this crostata as an accompaniment or a starter. Cremini are affordable, and they are in markets everywhere. Their meaty taste and hearty texture are perfect Fall fare. And if you want to really splurge – it’s Porcini season in Piemonte, and the little piglets (porcini – piglet in Italian) have made the trek to the U.S. Substitute an ounce or two for some of the cremini. You will be rewarded with a heady mushroom perfume and extravagant taste. Got Nepitella? This is the place to use it. A cross between mint and oregano, the herb grows wild all over Italy and has a natural affinity for mushrooms. Substitute a tablespoon or two of Nepitella leaves for an equal amount of Italian parsley. Click here for more on Nepitella.
No matter what funghi (funghi – mushrooms in Italian) you select – porcini, cremini or even cultivated white button mushrooms, this is simple to put together. The all butter crust is no hassle, easy to roll out, and you can prepare and freeze it days ahead already fitted into its tart pan. I have called for Italy’s finely milled 00 (doppio zero) flour. If you have none, substitute American all-purpose flour.
So if you too have pardoned a turkey this year and plan to serve ham, then why not buck tradition completely and go foreign? With ingredients from no fewer than five Italian regions, this will whet your guests’ appetites and please their palates. Cast off tradition this year, and consider this crostata.
Crostata di Funghi
makes 1 nine inch crostata
Pastry
1 1/2 cups 00 flour
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut in 16 pieces
3 tablespoons ice water
Filling
1 tablespoon olive oil
1 1/2 tablespoons unsalted butter
3 shallots, minced
14 ounces cremini mushrooms, cleaned and thinly sliced
1/4 cup dry Marsala
1/2 cup ½ & ½
1/2 cup heavy cream
2 large eggs
3/4 cup grated Italian Fontina cheese
1/4 cup grated Parmigiano
grated teaspoon nutmeg
1/2 cup chopped Italian parsley
kosher salt and pepper
Make pastry:
Place flour and salt in workbowl of food processor fitted with steel knife. Pulse to combine. Drop butter over flour and pulse until mixture resembles coarse meal. With processor running add 3 tablespoons ice water. Process until mixture clumps. Add a bit more water if necessary. Remove dough from processor. Form into disk. Wrap in plastic and refrigerate 30 minutes. Roll dough on lightly floured board to 1/8 inch thickness. Ease dough into 9 inch tart pan without stretching it. Place in freezer 30 minutes.
Preheat oven to 375 degrees F. Adjust oven rack to center position. Place tart pan on baking sheet. Place a piece of non-stick foil over surface and up against sides of pastry. Leave enough foil so that you can lift it out. Fill with dried beans. Blind bake 20 minutes. Transfer to cooling rack and remove foil and beans.
Make filling:
Maintain oven at 375 degrees F. Melt butter and oil in 12 inch saute pan. Add shallots and 1/2 teaspoon salt and saute over medium low heat until translucent, about 8 minutes, being careful not to brown them. Increase heat to medium-high and add mushrooms, 1/2 teaspoon kosher salt and 1/4 teaspoon ground nutmeg, turning to coat. Saute until mushrooms soften and release liquid, about 8 minutes. When liquid has evaporated, add Marsala. Decrease heat to medium-low and continue sauteing until almost dry, about 10 minutes. Remove from heat, add 1/4 teaspoon pepper and Italian parsley. Set aside.
Make custard filling by combining ½ & ½, cream, eggs and 1/2 teaspoon each nutmeg and kosher salt and 1/4 teaspoon black pepper in a small bowl.
Remove tart pan from freezer and place on sheet pan. Spread mushroom mixture over bottom of pastry. Distribute Italian Fontina over mushroom mixture. Slowly pour custard mixture into shell, filling any open spaces. Top with grated Parmigiano. Bake 30 minutes on center rack until set. Remove to rack. Cool 15 minutes prior to service.
Note: You can click on any picture for a larger image, and to see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Saturday, November 17th 2012 at 10:47 pm |
Yummmm! I’ve been trying to figure out what mushroom dish to include this year, this may just have to be it! :-9
Saturday, November 17th 2012 at 10:57 pm |
Happy Thanksgiving, Cat!
I hope you try this one. I have made it for years, and it rocks! Thanks for stopping by.
Sunday, November 18th 2012 at 8:47 am |
Love this crostata Adri:)
Sunday, November 18th 2012 at 11:12 am |
Grazie, Paola!
Sunday, November 18th 2012 at 2:06 pm |
Adri – This looks too good to share with a ham or a turkey. I’m tucking this away to serve as a main course in the future – with a salad on the side.
Sunday, November 18th 2012 at 4:25 pm |
Hi Linda,
Thanks! Indeed you are right. Check out one of our shots from my recipe testing. Great minds think alike!
Monday, November 19th 2012 at 5:25 am |
I’ve just returned from Piedmont where there are truffles and mushrooms all over. This recipe may be just what I need to tide me over the worst withdrawal symptoms.
Monday, November 19th 2012 at 9:07 am |
Hi Mette,
Wow – and this is THE time of year to be there. Oh, you could put a bit of truffle in this too…
Tuesday, November 20th 2012 at 12:29 am |
Your article is outstanding, every aspect, I love it. Thank you.
Tuesday, November 20th 2012 at 9:46 am |
Thank you!
Tuesday, December 4th 2012 at 10:45 pm |
Ciao Adri! Ho visto il tuo sito sul blog di Chiara-la voglia matta! Mi fa molto piacere conoscerti…sei bravissima!!! Questa crostata ai funghi è una favola!!!:) buona giornata!
Simo
Wednesday, December 5th 2012 at 7:24 pm |
Grazie Simona e mi fa molto piacere conoscerti!
Tuesday, December 4th 2012 at 10:49 pm |
Vengo dal blog di Chiara e ti faccio i miei più grandi complimenti per il tuo bellissimo blog! Questa torta è stupenda, saporita e autunnale. Bravissima! Un bacione! 😀
Wednesday, December 5th 2012 at 6:56 pm |
Ciao Ely,
Si, la torta e veramente autunnale – grazie!
Tuesday, December 4th 2012 at 10:55 pm |
Ciao, ho trovato il tuo blog grazie ad un’amica…è davvero bello! Verrò a trovarti spesso…
Ale dalla Puglia!
Wednesday, December 5th 2012 at 7:04 pm |
Grazie mille!
Tuesday, December 4th 2012 at 11:51 pm |
Ciao arrivo dal blog di Chiara \”la voglia matta\”,sono contenta di averti trovato mi piace tenere questo ponte dall\’Italia all\’America,complimenti per il blog,le tue realizzazioni e per l\’amore che ti unisce all\’Italia.baci
Zagara & Cedro
Wednesday, December 5th 2012 at 7:15 pm |
Grazie, Ketty!
Tuesday, December 4th 2012 at 11:58 pm |
Ciao Adri,
è un piacere conoscerti, sono una fodblogger da pochissimo, sono nata e vivo a Milano.
Con calma, ora devo andare al lavoro, guarderò il tuo blog, che mi piace molto.
Arrivo tramite il blog di Chiara.
A prestissimo e tanti complimenti.
Cri
Wednesday, December 5th 2012 at 7:15 pm |
Grazie!
Wednesday, December 5th 2012 at 12:38 am |
piatto semplicemente fantasticoooooo! bravissima
ho aggiunto il tuo blog tra i miei preferiti!!!!!!
ciao alla prossima!
tiziana
Wednesday, December 5th 2012 at 7:17 pm |
Grazie! Alla prossima!
Wednesday, December 5th 2012 at 12:39 am |
fantastico! piatto semplicemente gustosissimo
ciao e alla prossima
tiziana
Wednesday, December 5th 2012 at 1:40 am |
Ho visto questa crostata da Chiara e son subito corsa qui da te a conoscerti.. Complimenti per il tuo blog.. e le tue foto.. sono magnifiche!!! 🙂 buona giornata
Wednesday, December 5th 2012 at 7:19 pm |
Mille grazie, Claudia!
Wednesday, December 5th 2012 at 4:26 pm |
crostata super deliziosa!! adoro i funghi! ciao piacere di conoscerti!
Wednesday, December 5th 2012 at 7:22 pm |
Grazie Vicky!
Wednesday, December 5th 2012 at 10:05 pm |
Cara Adri, sono veramente felice che le mie amiche siano passate a conoscere il tuo splendido blog. Il tuo impegno negli Stati Uniti per far conoscere la cucina italiana tradizionale è molto lodevole e meritava di essere ancor più conosciuto qui in Italia,mi ha fatto un enorme piacere ospitarti nel mio blog, un abbraccio grande!
Wednesday, December 5th 2012 at 11:01 pm |
Grazie, Chiara!
Thursday, December 6th 2012 at 11:04 pm |
Ciao, sono Rita e vengo dal Blog di Chiara! Io sono nata in Italia ma vivo a Londra (UK), il mio papa e’ abbruzzese e torno in Abruzzo spesso. Conosco molte ricette di quella parte d’Italia (la mia citta’ natale e’ Roma). Mi piace la tua crostata di funghi e’ sempre bello per feste come il Thanksgiving proporre piatti alternativi. In Italia e’ difficile spezzare le tradizioni culinarie..per cui a Natale pesce alla vigilia e pasta e arrosto il giono di Natale!!! C I A O
Friday, December 7th 2012 at 9:28 am |
Grazie Rita, e il tuo blog e splendido!
Friday, December 7th 2012 at 1:23 am |
Complimenti Adri per questa bella preparazione e per il tuo blog che ho conosciuto tramite Chiara, lo metto tra i miei preferiti così potrò vedere subito quanto pubblichi.
Anche i miei nonni paterni avevano radici abruzzesi, purtroppo non li ho conosciuti e mi mancano alcune tradizioni che conoscerò attraverso te!
Un abbraccio
Friday, December 7th 2012 at 10:17 am |
Grazie, Bruna!
Thursday, December 20th 2012 at 1:03 am |
Complimenti per il tuo blog italo/americano!!!
Thursday, December 20th 2012 at 8:38 am |
Grazie, Mila!