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By December 8, 2021March 10th, 2022No Comments

Swedish Mushroom Tart

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

1 TART – 8 SERVINGS

Total Time Icon

TOTAL TIME

1 HOUR 40 MINUTES

Skill Level Icon

SKILL LEVEL

INTERMEDIATE

Ingredients:

Tart Crust:

  • 1-3/4 cups (425 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/4 (60 mL) cup Mazola Vegetable Oil
  • 1/2 cup (125 mL) cold water

Filling:

  • 1/4 cup (60 mL) cup Mazola Canola Oil
  • 1/4 lb (125 g) cremini mushrooms, sliced
  • 1/4 lb (125 g) shiitake mushrooms, sliced
  • 1/4 lb (125 g) oyster mushrooms, separated
  • 1-1/2 tsp (7 mL) salt, divided
  • 1/2 tsp (2 mL) pepper, divided
  • 3 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup (175 mL) 35% whipping cream
  • 1/2 cup (125 mL) shredded Gruyère cheese
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 4 tsp (20 mL) finely chopped fresh dill

Instructions:

Tart Crust:

  1. In bowl, whisk together flour and salt.
  2. Drizzle oil over top; mix with fingertips until combined.
  3. Stir in water; knead until dough comes together to form a ball.
  4. On lightly floured work surface, roll out dough into 12-inch (30 cm) round.
  5. Carefully transfer dough to 10-inch (25 cm) round tart pan with removable bottom.
  6. Trim off excess dough.
  7. Wrap in plastic wrap and refrigerate for 25 to 30 minutes or until pastry is chilled.
  8. Preheat oven to 350˚F (180˚C). Using fork, prick bottom of pie shell all over.
  9. Bake crust for 18 to 20 minutes or until golden brown and crisp. Let cool completely.

Filling:

  1. Meanwhile heat oil in large skillet set over high heat.
  2. Cook cremini, shiitake, oyster mushrooms, 1 tsp salt and 1/4 tsp pepper for 5 to 8 minutes or until softened and slightly browned.
  3. Stir in shallots and garlic. Cook for 2 to 3 minutes or until mushrooms, shallots and garlic are tender and juices have evaporated. Let cool completely.
  4. Meanwhile, whisk together eggs, egg yolk, cream, Gruyère and Parmesan cheese, parsley, dill, and remaining salt and pepper.
  5. Scatter mushrooms over crust; pour in egg mixture.
  6. Bake for 20 to 30 minutes or until filling is set.
  7. Let stand for 15 minutes.
  8. Serve warm or cold.

Tip: Serve with a simple green salad dressed lightly with a drizzle of olive oil, a squeeze of lemon juice and seasoned with salt.

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