Food + Recipes

Mushroom Poblano Tart in a Cornmeal Crust

October 14, 2013

Inspired by a polenta cornmeal crust from the book Ancient Grains for Modern Meals by Maria Speck and a mushroom poblano filling featured in Bon Appétit, this easy-to-prepare tart is perfectly delicious any time of day. Cornmeal, poblano chile peppers and crimini mushrooms make a divine flavor combination—and if you’d like, you can roast the poblanos first to give them extra depth.

Gather

Crust

  • 1 cup vegetable broth
  • 1 cup filtered water
  • 1/2 teaspoon sea salt
  • 3/4 cup polenta or corn grits
  • 1/2 cup shredded parmesan cheese
  • 1 egg
  • freshly ground pepper

Filling

  • 1 tablespoon extra virgin olive oil
  • 2 cups thinly sliced crimini mushrooms
  • 1 small poblano chile pepper, stemmed, seeded and sliced thin
  • 5 eggs
  • 3/4 cup whole milk
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh ground pepper
  • 2 scallions, thinly sliced
  • 1/2 cup feta cheese, plus more for garnish

Method

  1. Bring the broth, water and salt to a boil. Slowly pour in the polenta and continue to stir. Reduce heat to low, cover and cook for 10 minutes. Stir every two minutes to prevent the bottom from burning. Turn off the heat and let it sit, covered, another 5 minutes. Stir in the cheese, egg and lots of freshly ground pepper. It should be thick. Allow it to settle another 10 minutes.
  2. Preheat the oven to 375°F. Grease a 9” pie plate. Transfer the polenta to the pie plate and using wet fingers, press to form a crust in an even layer on the bottom and up the sides. If you would like a thinner crust, set some of the polenta aside. Bake in the oven for 20 minutes while you prepare the rest of the tart.
  3. Heat the olive oil in a large skillet. Add the mushrooms and poblanos and sauté for 10 minutes until both are softened and the moisture has been absorbed. Turn off the heat.
  4. In a large mixing bowl, whisk the eggs, milk, cumin and black pepper together until well combined. Stir in the scallions and the vegetables. Add the egg mixture into the cornmeal crust, sprinkle the feta cheese on top and bake another 20 minutes until the center is just set.
  5. Let the tart rest for about 10 minutes before serving. Garnish with crumbled feta, freshly chopped cilantro and hot sauce on the side.

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