Taleggio and Mushroom Tart
Taleggio, a very rich and semi-soft cheese made from whole cow’s milk, has a distinct smell. When I saw this recipe in The New York Times, I knew it would be more fragrant with earthy mushrooms. It’s a great autumn recipe if you can afford some truffles or chantarelles in season. Otherwise, shiitake mushrooms will do.
1 medium-sized deep-dish pie crust shell
Taleggio cheese, rinds removed, thinly sliced
a few ounces of shiitake mushrooms, sliced and stems discarded
1 tbsp cumin seeds
1 small shallot, finely chopped
2 tbsps crÃ¨me fraÃ®che
salt, ground white pepper, olive oil
1. Preheat oven to 350Âº and bake pie shell for about 10 minutes.
2. While baking, sautÃ© cumin, shallots and mushrooms in hot olive oil until mushrooms are starting to brown. Season with salt and pepper.
3. Let the pie shell cool and then spread crÃ¨me fraÃ®che and cover with the cooked shallots and mushrooms. Top with Taleggio. Bake in oven for about 15 minutes until cheese melts.