Searching for a unique dish to serve this Super Bowl Sunday? Look no further because this tart was designed to impress the guests. There aren’t enough festive vegetarian options out there, so when we saw this recipe we knew we had to give it a try ourselves.
This mushroom tart, courtesy of SideChef, is so delectable that even the most carnivorous kind will devour it. And if you’re looking to score points in the creativity category, this tart is shaped like a football — making it the perfect ‘gram-worthy meal.
Madeira Mushroom Football Tart recipe courtesy of SideChef
Flour to dust work surface
1 sheet frozen puff pastry dough, thawed
Egg wash (mix one small egg with 1/2 teaspoon water) or milk or cream
8 ounces cremini mushrooms
8 ounces shiitake mushrooms
2 tablespoons olive oil or vegetable oil
2 ounces pancetta (or bacon)
2-3 tablespoons butter, divided
1 shallot, diced
2 cloves garlic, minced
4 roasted red peppers, finely chopped
3/4 cup Madeira Wine
1/4 cup beef broth
1/2 teaspoon balsamic vinegar
1 ounce Parmigiano-Reggiano cheese, grated
3 long slices white cheese
*You will need thin slices of white cheese to decorate your tart. 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 rectangle slices.
1. Lightly dust a cutting board with flour. Unfold thawed sheet of puff pastry. Use a rolling pin to roll the pastry dough out into a 12 inch x 14 inch rectangle.
2. Use a pizza wheel or knife to cut out a football shape in the center of the dough being sure to leave 1/4″ of dough on either side. Cut 1/4″ wide strip from each side of the dough. Use a rolling pin to gently roll the strips to increase their length (they need to be long enough to reach from one end of the football to the other).
3. Brush egg wash, milk, or cream all along the edge of the football. Lay one strip on either side of the football dough. Cut off excess dough. Place football dough on a parchment paper. Brush egg wash over the surface of the football. Use a fork to prick holes all over the dough not including the border. Refrigerate for 30 minutes. If you’re going to bake your football as soon as your filling is ready, heat oven to 400 F.
4. Clean mushrooms with a damp paper towel. Remove stems from Shiitake mushrooms. Slice and set aside.
5. Take a 12 inch skillet and heat 1 teaspoon olive oil over medium high heat. Chop pancetta into small pieces and sprinkle in hot pan. Cook, stirring often, until crisp. Use a slotted spoon to remove crispy pancetta from skillet. Drain it on a piece of paper towel. Set aside. In the same hot pan add shallots and sauté until translucent. Add garlic and sauté for about 30 seconds. Add finely chopped roasted red peppers and cook just until all the liquid evaporates. Pour mixture into a bowl and set aside.
6. In the same hot skillet add a little over a teaspoon of oil and a pat of butter. As soon as the butter melt, add 3 ounces sliced mushrooms (about 1/5 of your total.) Once these mushrooms are brown, remove from pan. Add more oil and butter to the pan and repeat the process until all the mushroom are browned.
7. Return mushrooms, pancetta, and roasted red pepper mixture to the skillet. Pour in wine, beef broth, and balsamic vinegar. 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. Remove from the heat, and add Parmigiano-Reggiano cheese. Stir to combine. At this point you can either make your tart or refrigerate your mushrooms until ready to use.
8. To complete the tart, bake the pastry for 15 minutes until it is golden brown. Spoon the mushrooms over the center of the tart. Bake for an additional 8 minutes if the mushrooms are warm, and up to 15 minutes if they are cold.
9. Cut slices of cheese to make the laces and stripes on the football. Set on the hot tart to melt the cheese slightly. Serve hot.
xx, The FabFitFun Team