Sunday, November 14, 2010

Mushroom, Tomato and Camembert Tarts

Marcus of Ile De France sent me a sample of Camembert to try out. This mild soft and creamy cheese which has a wonderful aromatic mushrooms and nutty undertones is crafted in Normandy from local RBST free pasteurized cow milk. The herds spend most of their time outside, grazing in the fields of Normandy; known for its temperate climate and rich soil.

I made these wonderful tarts with the mushroom and tomato and pair it with the camembert. The combination of flavors is just great and this one is a real winner. Why not try this out for your coming Thanksgiving gathering or Christmas party. I am pretty sure it will be a crowd pleaser.

Ingredients for pastry

2 cups all-purpose flour
10 tbsp cold unsalted butter, cut into cubes
1 tsp of salt
6 tbsp ice water (more or less)

1. Pulse in a food processor the flour, butter, and salt just until the mixture resembles a coarse meal with some small (pea-size) butter lumps.
2. Slowly drizzle in the ice-water, one tbsp at a time. Squeeze a small handful of the dough, if it doesn’t hold together; add more ice water. Do not overwork the dough, or the crust will be tough.
3. Turn the dough out onto a work surface. Gather the all dough together and wrap it up with plastic wrap and let it rest in the fridge for an hour.

Ingredients for Filling

1 pound of button mushroom – wipes with a wet paper towel and slice thinly
2 shallots – sliced thinly
1 clove garlic – chopped
3 tomatoes – slice thinly
4 slices of roasted turkey - cut small
1 cup milk
3 eggs
4 oz of Camembert cheese – slice and cut into cubes
Salt and pepper to taste
Some chopped parsley for garnish

1. Heat up about 2 tbsp of olive oil in a sauté pan. Add in turkey, shallots and garlic. Sauté until fragrant and lightly brown.
2. Add in the sliced mushrooms and continue to sauté until lightly brown and the mushroom liquid evaporated. Season with some salt and pepper. Dish out and let it cool down slightly.
3. Lightly whisk eggs and milk until combined. Add in some salt and pepper to taste and set it aside.
4. Roll out the pastry and line it on the tart pans. Divide the mushroom equally among the tart shells. Top it with the cheese and slice tomatoes. Pour the custard mixture into the shells.
5. Bake in a pre-heated 350 degree oven for 35 minutes or until brown.


Wen said...

These tarts look so delicious!

Sayantani Mahapatra Mudi said...

really well made. love savory tarts like these.

Honey Bee Sweets said...

Lovely combo! Creamy and yet savory goodness. :))

Jeannie said...

Looks scrumptious! I like the combinations of ingredients!

ann low said...

What a beautiful tarts and look so festive :)

Gaëlle said...

Lovely recipe! But you know, I live in France and I do not know this brand at all!



ijayuji said...

Hi gert!!! i sgt suke dgn tart, apa jenis tart mmg fev i, tp kalau jenis yg mcm ni mmg tak pernah try buat, mcm pizza ke gert? :D

Sonia ~ Nasi Lemak Lover said...

i like this kind of savoury tarts.

Angie's Recipes said...

Beautiful savoury tarts!

Little Corner of Mine said...

Beautiful tarts!

Kitchen Corner said...

Very pretty tartlets with the summer color and yummy ingredients in it. Although I can't eat it but I could taste it from the screen already :P

ICook4Fun said...

Wen, thank you.

Sayantani, thank you.

Bee bee, yes the cheese gave the tarts a very nice flavor.

Jeannie, thanks.

Anncoo, thank you.

Gaelle, maybe they make this cheese for export :)

Ijayuji, tak lah macam pizza because this tart ada custard. So lembut sikit.

Sonia, hope you will try it out one day.

Angie & LCOM, thanks.

Grace, how are you? Hope everything is well.

elpi said...

Now I know what to do with my tomatoes!! thank so much. I'd love to try making them:)

Unknown said...

I just used this recipe with some mushroom camembert cheese my bf bought me! I happened to have dough in the fridge plus some left over broccoli! I can't wait to eat it! Thank you! said...

i've tried this recipe but made some changes in fillings to adapt with m'sia ingredients. i really really like the crust. thanks so much for recipe. my family likes this better than pizza bcoz pizza is 'liat' bila sejuk. hehe..