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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mushroom and Fontina Tart Recipe

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This recipe for Mushroom and Fontina Tart is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 (8 oz) packages of Mushrooms, sliced
2-3 cloves Garlic, minced
Salt and Pepper
2 Tbs Parsley, chopped
Pepperidge Farm Pastry Dough, thawed
2 cups shredded (or slices) Fontina Cheese
Directions:
Directions:
Sauté mushrooms in an oil/butter mixture. After mushrooms are sautéed, add chopped garlic, salt, pepper and parsley. Cook additional 2-3 minutes.

Roll out pastry dough and roll up edges to form a crust. Put on parchment paper (or you can roll the dough out onto a floured piece of parchment paper, then transfer to a baking dish). Prick dough and brush with beaten egg over borders. Cook dough 5 minutes at 425.

Remove from oven and top with mushroom mixture. Cook for 10 additional minutes. Put fontina cheese, sliced thin or grated, on top and cook 3-4 minutes until cheese melts.

 

 

 

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