Cooking Instructions
1.
Whisk
Eggland's Best Classic Egg (1)
together with 2 tablespoons of water for each each. Set egg wash aside.
2.
Lightly dust a cutting board with flour. Unfold the
Puff Pastry (1 pckg)
. Use a rolling pin to roll the pastry dough into a 12x14-inch rectangle. Cut 1/4-inch wide strip from each side of the dough.
3.
Use a pizza wheel or knife to cut out a football shape in the center of the dough. Use a rolling pin to gently roll the strips to increase their length and lay on the edges on the football.
4.
Brush egg wash along the edge of the football. Lay one strip on either side of the football dough. Cut off excess dough. Lift up football and place on a parchment paper lined baking sheet. Brush egg wash over the surface of the football.
5.
Use a fork to prick holes all over the dough not including the border. Refrigerate for 30 minutes.
6.
Dice the
Shallot (1)
. Chop the
Pancetta (1/4 cup)
. Mince the
Garlic (2 cloves)
. Finely chop the
Roasted Red Peppers (4)
.
7.
Clean
Shiitake Mushrooms (2 1/3 cups)
and
Cremini Mushrooms (2 1/4 cups)
with wet a paper towel. Remove stems, slice and set aside.
8.
Heat a small portion of the
Olive Oil (2 Tbsp)
in a 12 inch skillet over medium high heat. Cook Pancetta stirring often, until crisp. Use a slotted spoon to remove from skillet and drain on a piece of paper towel.
9.
In the same hot pan add shallot and saute until translucent. Add garlic cloves and saute for about 30 seconds. Add roasted red pepper and cook just until all the liquid evaporates. Pour mixture into a bowl and set aside.
10.
Cook the mushrooms in batches, first add some olive oil to the pan and some
Butter (2 Tbsp)
. Then add 1/5 of the mushrooms, so they are in one layer with space.
11.
Once these mushrooms are brown, remove from pan. Repeat, adding the olive oil and butter to the pan and then more of the mushrooms until they are all brown.
12.
Return mushrooms, roasted red pepper mixture, and pancetta to the pan. Pour in
Madeira Wine (3/4 cup)
,
Beef Broth (4 Tbsp)
and
Balsamic Vinegar (1/2 tsp)
.
13.
Scrape the bottom of the pan to remove all the brown bits and bring to a boil over medium high heat. Reduce the heat to medium low and cook, stirring occasionally, until almost all of the moisture evaporates
14.
Remove from the heat and add
Parmesan Cheese (1/3 cup)
. Stir to combine.
15.
Preheat oven to 400 degrees F (200 degrees C).
16.
Bake the pastry for 15 minutes until it is golden brown.
17.
Spoon the mushrooms over the center of the tart. Bake for an additional 8 minutes with the mushrooms.
18.
Cut 3 thin slices of
White Cheese (3 slices)
from a block of cheese then cut them into the desired shapes (or use rectangular cheese slices). Use the cheese slices to make the laces and stripes on the football. Set on the hot tart to melt the cheese slightly. Serve hot.
