Portobello And Asiago Cheese Tart

• Pie Crust
• 6 tablespoons cold unsalted butter
• 1 1/2 cups all purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons sugar
• 5 tablespoons vegetable shortning
• 3-4 tablespoons cold water
• Fillings
• 1 pound marscarpone cheese
• 1/2 cup grated romano cheese
• 8 ounces cream cheese, softened
• 3 large eggs, slightly beaten
• 1 tablespoon all purpose flour
• 1/2 teaspoon white pepper
• 3 large portobello mushrooms thinly sliced
• 1 pound fresh spinach
• 1 clove minced garlic
• 2 tablespoons olive oil
• 1/2 teaspoon pepper
• 1 cup grated asiago cheese

1. For Crust:rn Spray the bottom and sides of a 10 inch springform pan with cooking spray. rnrnCut butter into small pieces and keep cold until ready to use.rnPlace flour, salt, and sugar in the bowl of a food processor and pulse until mixed.rn Add butter and shortning and pulse 8-12 times until mixture looks like small peas. rn Pour water into shute of processor while it is running and mix until dough comes together.rnEmpty onto floured bowl and roll into ball. rn Refridgerate for 30 minutes.rnRemove from fridge and roll dough into a circle large enough to fit the bottom and a little up the sides of prepared 10 inch springform pan. rnSet aside
2. Place the marscapone cheese, cream cheese, romano cheese, eggs, flour and white pepper in bowl of electric mixer and mix until smooth.rnSet aside
3. Cut spinach in small pieces. In a small saute pan, lightly brown minced garlic. Add spinach and sliced Portobello mushrooms and saute for 5 minutes. Remove from pan and drain mushrooms and spinach of all juices .( I actually pat them dry with a paper towel. ) Set aside. (reserve some slices of mushrooms for top of tart)
4. Pour half of cheese mixture into the crust and top with half of spinach and portobello mixture. Add 1/2 cup of asiago cheese. rnAdd remaining cheese mixture and top with remaining spinach and portobello mixture. Arrange some slices of portobello mushrooms on top of filling and sprinkle remaining 1/2 cup asiago cheese on top. Bake the tart in the middle of a preheated oven for 1 hour .

pie crust, cold unsalted butter, flour, kosher salt, sugar, vegetable shortning, cold water, cheese, romano cheese, cream cheese, eggs, flour, white pepper, portobello mushrooms, fresh spinach, garlic, olive oil, pepper, asiago cheese

Taken from food52.com/recipes/10170-portobello-and-asiago-cheese-tart (may not work)