Mushroom Tart
This mushroom tart is the perfect appetizer, light lunch, or even a main that you can make all year round. Garlicky, buttery mushrooms are piled on flaky all-butter puff pastry with cheese. It's utterly and mouthwateringly delicious, and you won't be able to stop at just one slice!
Ingredients
- 2 tablespoons olive oil
- 3 cups (200g) mushrooms
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter optional
- 2 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 1 sheet puff pastry
- 1½ cups (125g) grated cheese Edam, Gruyere, raclette, or a mix of cheddar and mozzarella.
- 1 egg for the egg wash
- ¼ teaspoon chili flakes optional
Instructions
- Preheat oven to 180°C/350°F (160°C/320°F fan).
- On medium heat, heat olive oil in a pan. Add the mushrooms, season with salt and pepper, and cook stirring occasionally until the mushrooms release their liquids and it cooks off (about 8 minutes).
- Melt butter (optional)*, and saute garlic until its fragrant. Add thyme, cook for a minute, and remove from heat.
- Line a baking sheet with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges using a sharp knife leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
- Top the puff pastry with grated cheese, followed by sauteed mushrooms.
- Using a pastry brush, brush the border with an egg wash.
- Bake for 12-15 minutes, or until the puff pastry is puffed and lightly browned.
- Sprinkle some chili flakes if desired, then cut into 6 squares, and serve warm.
Video
Notes
- If using frozen puff pastry, let it thaw completely before using (preferably overnight in the fridge).
- Keep the puff pastry in the fridge until you're ready to use as otherwise it will melt and become too soft and difficult to handle.
- I used an All-Butter Puff Pastry sheet that was 320g in weight, which is around 11 ounces.
- Adding butter to the sauteed mushrooms is optional, it adds more flavor but if you don't want the tart to be too buttery then omit the butter.
- Feel free to saute an onion with the mushroom.
- Other herbs that go well with the filling are rosemary and oregano
Nutrition
Calories: 307kcal | Carbohydrates: 21g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 327mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/mushroom-tart/