A hearty believer that life should be filled with fun and whimsy, Sam weaves together a colorful journey through her delicious creations. Follow along with her recipe tutorials, get sneak peeks into exclusive brand photo shoots, and have a great time along the way. No judgement here, just scrumptious fun!
As we say goodbye to summer and send out a hearty welcome to fall, there’s no better time to heat up your oven. Fresh summertime ingredients are still in abundance and the itch to bake is starting to well, get a bit itchier! So, I’ve created a delightfully decadent entrée that is sure to satisfy all your seasonal needs. Featuring a BLENDABELLA Portabello Mushroom Blend, fresh vegetables, and cheeses, say hello to my Rustic Tuscan Mushroom Tart.
The thing I love most about this recipe is that the end product is a fancy, complicated-looking entrée, but it’s actually quite easy to make. But just in case you need a little extra guidance, let’s walk through the steps together. Preheat the oven to 450°F and line a cookie sheet with parchment paper. Lay out the sliced baby portabello mushrooms on the sheet, drizzle with olive oil, and sprinkle with salt. Place in the oven for 10 minutes to roast. Remove from the oven and set aside. Keep the oven heated.
Roll out the pre-made pie crust dough into a rectangular shape and grease a tart pan (either 10×13″ or 14×4.5″). Press the dough into the pan and remove any excess with a knife. Set aside.
In a mixing bowl, combine the BLENDABELLA Rustic Tuscan Portabello Mushroom Blend, cream cheese, sour cream, gouda, and egg. I love using BLENDABELLA Rustic Tuscan for this recipe because it has all the delicious flavor needed to finish the dish. A blend of diced portabella, vegetables, and herbs, it is a delicious jar to have in your cooking arsenal.
Pour the mixture into the tart shell and spread evenly.
Top the tart with the roasted baby portabello mushrooms and fresh zucchini spirals.
Place in the oven and bake for approximately 20 – 25 minutes (or until the top and crust is golden brown). Remove from the oven, let cool slightly, and serve hot. Enjoy!
And that’s it, my friends! A delicious farewell to summertime ingredients and a hearty welcome to autumn. If you’re interested in grabbing some jars of BLENDABELLA Rustic Tuscan, you can purchase it online here. Also make sure to check out the brand’s website and their two other delicious blends: Coconut Thai and Zesty Mexican! So, who are you going to make this tart for this season?
My mouth was actually watering while I went over this. Yum. I really need to to try this!
I love mushrooms and cheese. I definitely have to make this.
This looks sooo good! Beautiful & tasty. Love mushrooms!
This sounds amazing! Will have to make & try out on my girl friends during there upcoming visit.
This recipe looks so yummy! I love mushrooms and looking forward to trying this recipe very soon!
This looks amazing! It seems like something I could make and is the perfect Fall food for those cozy get togethers.
This is a recipe I think my whole family would love over the holidays for brunch.
That looks amazing.
Love the detailed instructions. I’m sure it’s delicious!
This looks like a fantastic treat for girl’s night!
What a fun way to incorporate mushrooms into a dish. Bookmarking and hopefully will be able to make soon.
My mother loves mushrooms so I would make this dish for her.
This looks really yummy!
I love mushrooms and this looks amazing! I want to make this for myself!
YUM! I want this right now! How can you go wrong with anything mushroom!
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