Crimini Mushroom Tart with Roasted Cherry Tomatoes
Earlier this week, Kris from Full Circle offered to let our family try out their farm-to-table delivery service. This evening right after yoga class, I received our first harvest order and I couldn't wait to cook with these farm-fresh ingredients. My husband Lulu harvested ripe tomatoes from our garden and it couldn't have been a nicer coincidence than to pair them with the crimini mushrooms and green onions that were in the Full Circle container. I cooked the onions and mushrooms in freshly-made beet juice and roasted the tomatoes in garlic and fresh thyme. I didn't have any pastry dough in the freezer so I improvised one using an old recipe. The result is a healthy, tasty savory tart; it came as no surprise, since the best quality ingredients were used!
- Time: 75 min
- Servings: 6
Source: Amerikanki -
Ingredients
- pastry dough
- olive oil
- green onions, trimmed and thinly sliced
- tablespoon unsalted butter
- pound crimini mushrooms, halved
- sprigs fresh thyme, bruised and chopped
- pound Principe Borghese grape tomatoes , stemmed
- garlic, finely minced
- teaspoons dry mustard powder
- teaspoon ground fennel
- teaspoon paprika
- teaspoon garlic powder
- teaspoon salt