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Ingredients
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Crust
Forage blanc spread
Mushroom topping
Roasted garlic vinaigrette
Finishing
Method
Crust
- 1
Make and chill dough
In a bowl or food processor, combine flour and salt. Add cold cubed butter and cut or pulse until mixture resembles coarse crumbs with some pea-sized pieces. Add ice water, 1 tablespoon at a time, pulsing or mixing until dough just comes together. Do not overwork. Gather into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- 2
Blind bake crust
Preheat oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 10-inch circle to fit a 9-inch tart pan with removable bottom (or a 9-inch pie plate). Press into the pan, trim excess, and prick the bottom lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until edges are lightly golden and bottom set. Let cool slightly while preparing toppings.
Roasted garlic vinaigrette
- 3
Roast the garlic
Reduce oven to 375°F (190°C). Slice the top off the garlic head to expose cloves, drizzle with 1 tablespoon olive oil, wrap tightly in foil and roast for 30–35 minutes until cloves are soft and caramelized. Let cool slightly, then squeeze roasted garlic into a small bowl and mash to a paste.
- 4
Make vinaigrette
In a small bowl, whisk together mashed roasted garlic, red wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly whisk in 3 tablespoons olive oil until emulsified. Taste and adjust seasoning. Set aside at room temperature.
Forage blanc spread
- 5
Prepare spread
In a bowl, combine fromage blanc, lemon zest, lemon juice, salt, and pepper. Stir until smooth and taste for seasoning. If vinaigrette is salty, reduce added salt. Chill briefly if needed.
Mushroom topping
- 6
Sauté mushrooms
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add shallot and sauté 1 minute until translucent. Add sliced mushrooms in a single layer (work in batches if needed) and let brown without stirring for 2–3 minutes, then stir and continue cooking until mushrooms are deeply golden and any released liquid has evaporated, about 6–8 minutes total. Stir in thyme, salt, and pepper. Remove from heat and let cool slightly.
Assembly and finishing
- 7
Assemble tart
Spread an even layer of the fromage blanc mixture over the warm (not hot) baked tart crust. Arrange sautéed mushrooms over the fromage blanc, pressing gently to adhere. Drizzle 1 to 2 teaspoons of roasted garlic vinaigrette over the mushrooms (reserve remaining vinaigrette for serving).
- 8
Bake briefly (optional)
If you prefer the tart warm and the cheese slightly set, bake assembled tart at 350°F (175°C) for 8–10 minutes. Otherwise serve at room temperature.
- 9