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Roasted Shallot, Mushroom and Smoked Sausage Tart

Shallot, Mushroom and Smoked Sausage Tart (Quiche) – Click here to see more Food Photography

You might think this tart looks more like a quiche and you’d be right.  Debates on what is considered a quiche vs. a “savory tart” abound, however what’s not debatable is the ease with which this quiche/tart can be created.  I stumbled upon this recipe browsing through all the terrific savory tart recipes on Delicious Magazine’s site (savoury actually, since it’s a UK site), and couldn’t wait to try making a version of it myself.  Assembling the components of this visually appealing dish allow you to show off your artistic flair, using the creamy custard base as your canvas. Shallots, mushrooms and smoked sausage are featured below but other ingredients such as ham, onion and various cheeses are easily incorporated instead.  Whether you make your own shortcrust pastry from scratch, or thaw a ready-made pie crust as your tart base, you won’t be disappointed in the end result.  Below is a very easy short-cut recipe I used to create the tart (quiche?) shown in these photos, but you can follow the link below to see the original recipe.

Roasted Shallot, Mushroom and Smoked Sausage Tart

Shallot, Mushroom and Smoked Sausage Tart (Quiche) – Click here to see more Food Photography

 

Roasted Shallot, Mushroom and Smoked Sausage Tart

Shallot, Mushroom and Smoked Sausage Tart (Quiche)

Shallot, Mushroom and Smoked Sausage Tart (Quiche)
Click here to see Angela Boggiano’s original recipe at DeliciousMagazine.co.uk!

Ingredients:

  • 6 to 8 Shallots (sliced in half or into large chunks)
  • 1 Frozen Pie Crust (thawed and rolled out slightly)
  • Olive or Canola Oil
  • 1 pint Baby Portobello Mushrooms (washed & sliced)
  • 3 Eggs (beaten)
  • 1/4 cup Sour Cream
  • 1 bunch of Fresh Herbs such as Chives, Thyme, Parsley (snipped or chopped)
  • 1/4 lb. Smoked Sausage (sliced)
Preheat oven to 400F.  Put the shallots in a baking pan, brush with a thin layer of oil and roast for 25 minutes or until softened and lightly browned. Meanwhile, press the rolled out crust into the pan and remove any overhanging pieces. Poke a few holes in the bottom of the crust and then put the pan in the refrigerator for 15 minutes, or in the freezer for 5 minutes. Remove the pan from the fridge and gently cover the chilled crust with a layer of parchment paper, carefully forming the paper so that it makes as much contact with the crust as possible.  Pour dried beans or rice inside as weights to keep the paper in place.  Bake for about 15 to 18 minutes until crust is lightly browned.  Sauté the mushrooms and smoked sausage on medium heat.  Stir in the herbs and remove the pan from the heat to cool down. Whisk the eggs and sour cream until just blended and pour into tart shell.  Artfully arrange the mushrooms, sausage, and the shallots throughout the tart pan and bake for 15 minutes.  The filling should still wiggle slightly when the pan is removed from the oven.  Sprinkle with a little more fresh herbs, and allow the tart stand and set up for 10 minutes before serving.  Enjoy still warm from the oven, or at room temperature.

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Previous Comments (2)

Author:
Lori Everhard
Submitted:
06/21/2013 6:17 pm

I’m thinking of making this next week for a ladies gathering. You say to use a premade pie crust but what sort of pan are you putting it in to bake it. The photos show a square quiche so I’m wondering if you roll the pie crust out far enough to fit into a jelly roll pan? Or is it just like a 9 inch square pan?

Reply

Author:
Andrea J. Bartholomew
Submitted:
06/22/2013 8:10 am

Hi Lori! I’m glad you found this recipe and hope you try it out at your gathering! I always get a lot of “Ooos” and “Aaahs” whenever I make it. I rolled out the thawed pie crust to fit a 6″ x 10.75″ (1-1/8″ deep) fluted porcelain tart dish. Here’s a photo of the actual one I used from Fantes cook shop in Philadelphia: http://www.fantes.com/images/55211tart.jpg

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