Description
This Puff Pastry Mushroom Tart is made with 3 kinds of cheese, garlicky mushroom, and herbs. It makes a great appetizer, lunch, or a light dinner.
Ingredients
Units
Scale
Sauteed Onions
- 1 tbsp avocado oil (or other cooking oil)
- 2 cups thinly sliced red onion (2-3 medium onions)
- 1/2 tsp fine sea salt
Sauteed Mushroom
- 2 tbsp avocado oil (or other cooking oil)
- 450-500g cremini mushroom* (5-6 cups sliced)
- 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried rosemary, crushed)
- 1/2 tsp sea salt
- 4 cloves of garlic, minced
- 1/2-1 tsp freshly ground black pepper (I uses 1 tsp coarsely ground, use less if fine)
- 2 tbsp balsamic vinegar
Puff Pastry Tart
- 1 sheet puff pastry, defrosted and refrigerated**
- 200g (2 cups) gruyere cheese, grated (or mozzarella)
- 1/4 cup grated pecorino or parmesan cheese
- 1/4 cup blue cheese (optional)
- 1 egg, whisked
- 2 tbsp raw sesame seeds (optional)
- 1 tsp truffle oil (optional)
- Balsamic glaze and fresh thyme for serving (optional)
Instructions
- Preheat your oven to 400F (200C) and make sure your puff pastry is defrosted and refrigerated.
Sauteed Onions
- Heat a large pan over medium-high heat.
- Add avocado oil, sliced red onion, and sea salt.
- Stir together and cook for 8-10 minutes stirring occasionally. Add a splash of water after about 5 minutes of cooking when the onions start to stick.
- They’re done when they start to caramelize and brown. You can cook them longer to get them more caramelized but it’s not necessary.
- Transfer the onions to a plate to cool.
Sauteed Mushroom
- To the same pan, add more avocado oil and sliced mushroom.
- Toss the mushrooms with the oil and add fresh or dried thyme, rosemary, and sea salt. Toss again.
- Cook the mushrooms on medium heat for 2 minutes stirring constantly. They’ll start to release water after 3-6 minutes of cooking. After that, you won’t have to stir them as often.
- After 15 minutes of cooking, add minced garlic, black pepper, and balsamic vinegar. Stir everything together and cook for 5 more minutes.
- Take off the heat and transfer to a bowl or a plate to cool.
Puff Pastry Tart
- Lay your puff pastry dough on a baking sheet lined with parchment paper. If you have homemade dough, you’ll have to roll it out but a store-bought pastry sheet should be ready to use.
- Using a knife, score a border 1cm from the edge around the whole sheet making sure not to cut through the dough.
- Use a fork to pierce the part of the dough that will have toppings. This lets air underneath the tart when it’s baking and prevents it from rising.
- Sprinkle the puff pastry evenly with grated gruyere and pecorino avoiding the edges.
- Spread the sauteed onions on top followed by the sauteed mushroom.
- Finish with crumbled blue cheese and a little more pecorino if desired.
- Brush the edges with egg wash and sprinkle with sesame seeds if desired.
- Bake in the preheated oven for 20-25 minutes until the edges are golden brown.
- Remove from the oven and allow to cool for 5-10 minutes before slicing.
- Lightly drizzle with truffle oil and balsamic glaze, and garnish with fresh thyme for serving.
Notes
*To clean your mushroom, use a wet paper towel to wipe any dirt off. It’s important to clean them but don’t wash them under running water because they will soak up too much water.
**It’s important to keep your puff pastry sheet refrigerated until you’re ready to bake it. It’s a very butter-heavy dough so it’s easier to work with and and cooks better when it’s cold from the fridge.
