Mushroom Tart with Puff Pastry
Making a delicious and crunchy mushroom tart at home is not that difficult; even more so when you don't need to prepare your own puff pastry! So, go ahead and enjoy a slice (or two) for your next brunch or appetizer!
Servings: 6 slices
- 3 tbsp olive oil
- 1 medium onion, chopped thinly
- 2 cloves garlic, chopped finely or minced
- 3 cups fresh mushrooms (at least 1/4 kg), cleaned and chopped thinly
- 1/2 tsp dried rosemary
- handful fresh parsley, chopped roughly
- 1 roll puff pastry, thawed
- 1/2 cup Emmental cheese, grated
- 1 small egg, beaten
- salt and pepper, to season
Cook the mushrooms:
Using a large skillet, add and heat olive oil over medium heat.
Once the oil is ready, add onions and cook for about 5 minutes.
Add the garlic, and season with salt and pepper.
Continue cooking until the onions are soft.
Add the mushrooms and dried rosemary and cook the mushrooms for about 5 more minutes.
Add the fresh parsley and mix to combine.
Once the mushrooms are almost cooked, remove the pan from the heat and transfer them to a strainer to drain the remaining liquid.
Assemble the tart:
Preheat the oven to 180°C (350°F) and use baking paper to line a baking tray.
Place the rolled-out puff pastry on top of the baking paper.
Use a spoon to place the drained mushrooms on top of the pastry, leaving some space on all sides.
Once all the mushrooms have been arranged on the puff pastry, sprinkle it with cheese.
Brush the sides of the pastry with the beaten egg.
Bake the mushroom tart:
Place the baking tray in the middle of the oven for 25 to 30 minutes, or until the sides turned golden.
Take the tart out of the oven, slice, and serve.
Garnish with some more parsley or cheese, if desired.
Cook's Tip #1: Button mushrooms or cremini are both excellent for making this recipe.
Cook's Tip #2: Emmental or gruyere cheese are the best types to use, and you can add some grated parmesan if you want a more intense cheesy flavor.
Cook's Tip #3: Dust the pastry with more flour if it's too moist from de-frosting.
Cook's Tip #4: Do not forget to drain the mushrooms before placing them on the puff pastry.Any remaining liquid in the mushrooms will make the pastry soggy.
Calories: 125kcal | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 30mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg