Rustic Mushroom Tart with Robiola

The rustic mushroom tart with robiola is a delicious and hearty dish, suitable as an appetizer or even as a main course. Here’s the recipe:

Ingredients

• 1 roll of puff pastry or brisée
• 300 g of mushrooms (champignons, porcini, or mixed)
• 200 g of robiola cheese
• 1 clove of garlic
• Fresh parsley to taste
• 2 eggs
• 100 ml of cooking cream
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• Butter for greasing the pan

Preparation

1. Clean the mushrooms by removing any dirt with a damp cloth and, if necessary, peeling the end of the stem. Then slice them thinly.
2. In a pan on the fire, add a drizzle of oil and a clove of garlic, letting it flavor for a minute. Remove the garlic and add the mushrooms, cooking until they are golden brown. Season with salt, pepper, and add the chopped parsley towards the end of the cooking.
3. Preheat the oven to 180 °C.
4. In a bowl, mix the robiola with the eggs and cream until you get a homogeneous mixture. Add the cooked and cooled mushrooms and combine everything.
5. Roll out the puff pastry or brisée in a previously buttered pan, prick the bottom with a fork to prevent it from puffing up during cooking, and pour the mushroom and robiola filling.
6. Fold the edges of the puff pastry inward to seal the filling.
7. Bake the rustic tart for about 25-30 minutes, or until you see that the surface has become golden and crispy.
8. Allow to cool for a few minutes before serving.

Curiosity

The rustic tart with mushrooms and robiola is a great way to enjoy the combination of the earthy flavors of mushrooms and the creaminess of robiola, a soft cheese typical of Northern Italy. You can enrich your rustic tart by also adding diced cooked ham or slices of smoked scamorza cheese, if you desire an even more intense flavor and a richer texture.