NEW KDHamptons Recipe: My Shiitake Mushroom, Caramelized Onion, & Grilled Chicken Savory Fall Tart


Sharing a new recipe for a Shiitake Mushroom, Caramelized Onion, and Grilled Chicken savory fall tart. For the ultimate pastry dough, I use this recipe from Epicurious which calls for just four ingredients and a quarter of an hour prep. For the filling follow my home spun recipe further below…

Pastry Dough:

Makes 1 (9-to 9 1/2 inch) pie or tart shell

1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
3 to 5 tablespoons ice water

Step 1

Blend together flour, butter, and salt in a bowl with your fingertips just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork  until incorporated.

Step 2

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Pot Pie:

Step 1

Start by sautéing a small chopped shallot and 2 cloves of garlic with a pad of butter until they start to caramelize. Add three 3 cups sliced shiitake mushrooms, salt 7 pepper and grill until golden brown. Top with half cup cubed grilled chicken (prepare in advance) and 3/4 heavy cup cream, 1/2 cup grated pecorino cheese mix well.  Remove from heat.

Step 2

Roll dough out into a rectangular shape, and place on parchment pan on baking sheet. Brush on a whisked egg with tsp water on crust. Bake at 400 degrees for about 25 minutes, or until golden brown. Serve with a simple arugula and tomato salad tossed with olive oil.