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The Good Hearted Woman

Cozy Living - Food, Travel & Good Vibes

  • FOOD HOLIDAYS YEAR-ROUND

Savory Mushroom Chicken Tart

October 16 By Renée ♥ 5 Comments

Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

As the holiday season starts into full swing, I am all about easy meals that I can adapt on the fly depending on who’s at the table. This Mushroom Chicken Tart (there’s my wonderful tart pan again!) is so easy to throw together, is easily adapted for vegetarians, and bakes up beautifully to serve for lunch, dinner or as a savory appetizer before a big holiday meal.

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman
5 from 1 vote

Mushroom Chicken Tart

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish or Appetizer
Servings: 1 -10" tart
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 8 ounces mushrooms sliced
  • 1 clove garlic minced
  • 1/2 cup chopped walnuts
  • 2 teaspoons chopped fresh rosemary basil & oregano also work nicely
  • 8 ounces Neufchatel cheese or cream cheese
  • 2 eggs
  • 8 ounces rotisserie chicken meat chopped or shredded [See Note]
  • 1 sheet sheet puff pastry dough
  • Salt, pepper, and seasoning salt to taste

Instructions

  • Preheat oven to 350° F.
  • Line the bottom of a 10-inch tart pan with parchment paper.
  • Roll the puff pastry sheet out until it is big enough to cover the tart pan. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
  • Put the pastry in the tart pan in the freezer while you prepare the filling.
  • Melt butter in a medium skillet over medium heat. Add onions and saute until translucent.
  • Add sliced mushrooms, rosemary and minced garlic, and continue to cook until mushrooms release their juices. (I usually add a pinch of salt to the mixture to encourage the process.) When the pan is very juicy-looking, add the chopped walnuts. Continue to cook until all the liquid is absorbed.
  • [Note: At this point, I sometimes add about 1/4 cup white wine to the mixture and reduce it again, but this is totally optional.]
  • Season to taste and set aside to cool.
  • In a medium bowl, mix cream cheese and eggs together until smooth.
  • Remove the pastry from freezer and fill the bottom of the tart with the cooled mushroom mixture.
  • Top with shredded chicken.
  • Using a spatula, "frost" the top of the tart with the cream cheese and egg mixture.
  • Bake for 40-45 minutes, until the top begins to brown and the egg mixture is firm.
  • Remove from oven and cool slightly before cutting.

Vegetarian options:

  • Omit chicken and do one of the following: (a) double the amount of mushrooms, or (b) use 1 1/2 cups chopped Morning Star Chik'n strips in place of the chicken.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

This Mushroom Chicken Tart also makes one of my favorite leftover meals: I like to eat a slice cold for lunch.

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

Filed Under: Appetizers, Main Dishes, Mixed Table, Omnivores, Recipes Tagged With: baking, chicken, Comfort Food, eggs, Main Dishes, mushrooms, Pastry, tart, Vegetarian-friendly

Fresh Peach Tart {with Vanilla-Cardamom Cream}

August 25 By Renée ♥ 4 Comments

This easy, breezy Fresh Peach Tart with Vanilla-Cardamom Cream is the cotton dress of desserts – a pretty summer treat that always leaves them wanting more.

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
Many moons ago, I lived just around the bend from a peach farm that was owned by my friend Candy. During the harvest season, Candy and I used to can peaches together, and I will always be grateful to her for sharing her secret for amazing peaches with me. (Shhhh. This is strictly between you and me now…It’s cardamom.) (Yep!) Just a little sprinkle of this uniquely aromatic spice makes a fresh peach pop with enough flavor to make Cinnamon and Ginger both jealous.

This post may contain affiliate links, but don’t worry – they won’t bite. 

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
5 from 1 vote

Fresh Peach Tart

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Dessert
Servings: 1 - 10" Tart
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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  • 1 large pie crust homemade or store-bought
  • 3 large peaches
  • 2 tablespoons raw sugar
  • 1 batch vanilla-cardamom cream recipe follows
  • 1/4 cup peach jam preserves, or jelly

Instructions

  • Preheat oven to 375° F.
  • Roll out pie crust and lay in a shallow pie dish or tart pan. Crimp or trim edges.
  • Bake empty pie crust for 10 minutes and remove from oven. This is a prebaking step, so crust should be bubbly but not yet browned. Set aside.
  • Prepare Vanilla-cardamom cream. Cover with plastic wrap and allow to cool in pan for 15 minutes.
  • Pour into prepared pie crust. Allow cream to cool completely.**
  • Fill a medium bowl with cold water and add 1-2 teaspoons of lemon juice. (Orange juice works too!)
  • Peel peaches. (I prefer to use a quick boiling water bath to remove the skins.) Slice into thin slices.
  • Submerge peach slices in prepared lemon-water for a few minutes, and then remove and pat dry with paper towels.
  • Arrange peach slices on top of the tart. Sprinkle with two tablespoons of raw sugar.
  • Return tart to oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown.
  • Remove tart from oven and allow to cool for about 30 minutes.
  • Using a mixer, blender, food processor or hand blender, puree peach preserves.
  • Brush pureed peach preserves over the top of the tart.
  • Serve warm or cold.

Notes

**Typically when you prepare a cooked pudding or cream pie filling, you cover it with plastic wrap for the entire time that it is cooling to avoid a skin from forming on the top. However, for this tart, the skin is helpful for keeping the peaches from sinking into the tart, so do not cover it once you pour it into the crust in the tart pan.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman

The pastry cream is basically a thick cooked pudding that is a little less sweet than a traditional cooked pudding.

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
5 from 1 vote

Vanilla-Cardamom Cream

Print Recipe Pin Recipe
Course: Dessert
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 cups milk
  • 1/4 cup cornstarch
  • 1/2 cup white sugar
  • 3/4 teaspoon cardamom
  • 2 egg yolks
  • 1 egg
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Instructions

  • In a medium bowl, whisk together egg yolks and egg. Set aside
  • In a small bowl, stir together cornstarch, sugar, and cardamom.
  • In a heavy saucepan, add cornstarch mixture to milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly, just until the mixture begins to thicken.
  • To avoid cooking the eggs, temper them by adding ¼ cup of the hot milk mixture to the eggs in the small bowl, one tablespoon at a time. When the entire 1/4 cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture to the milk mixture in the saucepan, whisking constantly. Continue stirring until the mixture boils and thickens. Remove from heat.
  • Whisk in butter and vanilla.
  • Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. **

Notes

Serving size: 1/8 Tart Calories: 224 Fat: 10.3 Saturated fat: 4.6 Unsaturated fat: 4.9 Trans fat: 0 Carbohydrates: 28.3 Sugar: 16.3 Sodium: 114 Fiber: 0.6 Protein: 4.5 Cholesterol: 8.8
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
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Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman

Filed Under: Mixed Table, Omnivores, Recipes, Sweets, Vegetarian Tagged With: baking, dessert, eggs, Pastry, peaches, seasonal, Summer, Sweet Somethings, sweets, tart

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