by Andrea Kathryn
Photo by Andrea Kathryn
Andrea Kathryn's Notes:
Expand6 tablespoons cold unsalted butter Ask a question about this ingredient
1 1/2 cup all purpose flour Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1 1/2 teaspoon sugar Ask a question about this ingredient
5 tablespoons vegetable shortning Ask a question about this ingredient
3-4 tablespoons cold water Ask a question about this ingredient
1 pound marscarpone cheese Ask a question about this ingredient
1/2 cup grated romano cheese Ask a question about this ingredient
8 ounces cream cheese, softened Ask a question about this ingredient
3 large eggs, slightly beaten Ask a question about this ingredient
1 tablespoon all purpose flour Ask a question about this ingredient
1/2 teaspoon white pepper Ask a question about this ingredient
3 large portobello mushrooms thinly sliced Ask a question about this ingredient
1 pound fresh spinach Ask a question about this ingredient
1 clove minced garlic Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
1 cup grated asiago cheese Ask a question about this ingredient
For Crust: Spray the bottom and sides of a 10 inch springform pan with cooking spray. Cut butter into small pieces and keep cold until ready to use. Place flour, salt, and sugar in the bowl of a food processor and pulse until mixed. Add butter and shortning and pulse 8-12 times until mixture looks like small peas. Pour water into shute of processor while it is running and mix until dough comes together. Empty onto floured bowl and roll into ball. Refridgerate for 30 minutes. Remove from fridge and roll dough into a circle large enough to fit the bottom and a little up the sides of prepared 10 inch springform pan. Set aside
Ask a question about this stepPlace the marscapone cheese, cream cheese, romano cheese, eggs, flour and white pepper in bowl of electric mixer and mix until smooth. Set aside
Ask a question about this stepCut spinach in small pieces. In a small sauté pan, lightly brown minced garlic. Add spinach and sliced Portobello mushrooms and sauté for 5 minutes. Remove from pan and drain mushrooms and spinach of all juices .( I actually pat them dry with a paper towel. ) Set aside. (reserve some slices of mushrooms for top of tart)
Ask a question about this stepPour half of cheese mixture into the crust and top with half of spinach and portobello mixture. Add ½ cup of asiago cheese. Add remaining cheese mixture and top with remaining spinach and portobello mixture. Arrange some slices of portobello mushrooms on top of filling and sprinkle remaining ½ cup asiago cheese on top. Bake the tart in the middle of a preheated oven for 1 hour .
Ask a question about this step
Brette is the Editorial Assistant of Food52.
Oh my, this looks wonderful!