Mushroom Tart

This recipe comes together quickly when you have pie dough frozen and ready to use. Simply let the dough thaw overnight in the refrigerator before rolling out and fitting into the tart pan.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Mushroom Tart
Review 1 for Mushroom Tart
5 out of 5
5 out of 5
Karendvg
December 1, 2013
Would You Recommend? Yes
0points
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Impressive Side Dish
December 1, 2013
I have made this recipe 2x and both times, my family enjoyed it. First time, I followed the recipe exactly but neglected to pour off excess liquid after cooking the mushrooms. While the tart was still tasty the crust was soggy and the tart was "wet." The second time, I poured off ALL liquids and added more mushrooms, about 4oz more. I also doubled the recipe but don't have 2 tart pans so I made these in 9" glass pie pans. They came out wonderful! My husband thinks mushrooms are flavorless but he commented that he liked this dish.
Pros: Impressive, Will Make Again
Cons: instructions weren't clear about draining liquids
Review 2 for Mushroom Tart
5 out of 5
5 out of 5
ProspectSuzy
,Longmont
,CO
January 12, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Impressive & Easy
January 12, 2012
Your friends will think you're a french chef. I've made this twice as a light meal with salad and received accolades both times, it really is very good. I switched the oregano for thyme once and tarragon the other time, both were great options. I'm not much of a baker so used Pilsbury Refrigerated Pie Crust. I've passed this recipe on and other friends have had the same results. You'll want to make this again and again.
Pros: Quick, Good Value, Easy, Appearance, Adaptable, Impressive, Will Make Again, use premade dough