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RECIPE
15 INGREDIENTS18 STEPS1HR 30MIN

Madeira Mushroom Tart

5.0
3 Ratings

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Hungry Happenings

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It is a pretty easy recipe to make for a Super Bowl party, but I will let you know that in order to do this recipe justice, you need to have patience.
1HR 30MIN
Total Time

Hungry Happenings

Hungry Happenings features festive food for holidays and special occasions. Step-by-step tutorials easily guide you through the recipe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 pckg
Puff Pastry
8 oz
Cremini Mushrooms
8 oz
Shiitake Mushrooms
2 Tbsp
or Vegetable Oil
1
Shallot
1/4 cup
Pancetta
4
Roasted Red Peppers
2 cloves
3/4 cup
Madeira Wine
1/2 tsp
Balsamic Vinegar
1/4 cup
Beef Broth
1/3 cup
3 slices
White Cheese
I used Mozerella
1
2 Tbsp

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Nutrition Per Serving

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CALORIES
710
FAT
50.0 g
PROTEIN
16.6 g
CARBS
44.4 g

Author's Notes

You will need thin slices of white cheese to decorate your tart. I cut thin slices from the long edge of an 8 ounce block of cheese then cut them into the desired shapes. If you use cheese slices, you’ll need rectangular slices.

Cooking Instructions

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Step 1
Whisk Egg (1) together with 2 tablespoons of water for each each. Set egg wash aside.
Step 2
Lightly dust a cutting board with flour. Unfold the Puff Pastry (1 package). 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.
Step 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.
Step 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.
Step 5
Use a fork to prick holes all over the dough not including the border. Refrigerate for 30 minutes.
Step 6
Dice the Shallot (1). Chop the Pancetta (2 ounce). Mince the Garlic (2 clove). Finely chop the Roasted Red Peppers (4).
Step 7
Clean Shiitake Mushroom (8 ounce) and Cremini Mushroom (8 ounce) with wet a paper towel. Remove stems, slice and set aside.
Step 8
Heat a small portion of the Olive Oil (2 tablespoon) 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.
Step 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.
Step 10
Cook the mushrooms in batches, first add some olive oil to the pan and some Butter (2 tablespoon). Then add 1/5 of the mushrooms, so they are in one layer with space.
Step 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.
Step 12
Return mushrooms, roasted red pepper mixture, and pancetta to the pan. Pour in Madeira Wine (3/4 cup), Beef Broth (1/4 cup) and Balsamic Vinegar (1/2 teaspoon).
Step 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
Step 14
Remove from the heat and add Parmesan Cheese (1 ounce). Stir to combine.
Step 15
Preheat oven to 400 degrees F (200 degrees C).
Step 16
Bake the pastry for 15 minutes until it is golden brown.
Step 17
Spoon the mushrooms over the center of the tart. Bake for an additional 8 minutes with the mushrooms.
Step 18
Cut 3 thin slices of White Cheese (3 slice) 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.

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Nutrition Per Serving
Calories
710
% Daily Value*
Fat
50.0 g
64%
Saturated Fat
15.9 g
80%
Trans Fat
0.0 g
--
Cholesterol
64.6 mg
22%
Carbohydrates
44.4 g
16%
Fiber
2.7 g
10%
Sugars
3.2 g
--
Protein
16.6 g
33%
Sodium
511.5 mg
22%
Vitamin D
0.4 µg
2%
Calcium
191.2 mg
15%
Iron
3.0 mg
17%
Potassium
369.8 mg
8%
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