mushroom tart

The recipe is deceptively simple and the end result scrumptious — perfect if you're entertaining.

Puff pastry mushroom tarts with two cheeses and thyme

puff pastry

portobello mushrooms, around 9 large mushrooms

shallot

Tbsp extra virgin olive oil

unsalted butter

sea salt

thyme

Tbsp crème fraîche

parmesan cheese

Preheat the oven to 180°C and line one or two large baking trays with baking paper (you will need to fit two pastry squares on them).

Thinly slice the mushrooms and finely dice the shallot. In a large skillet, heat the butter and oil over medium-high heat. If your skillet is not very large you may need to cook the mushrooms in two batches (if so, use half the shallot, oil and butter for the first batch, then wipe down the pan and add the remainder for the second batch). When the butter is melting, add the shallot with a small pinch of sea salt and cook for a minute until it begins to turn golden. Add the mushrooms and cook for 5-10 minutes until they release their juice and become lovely and soft.

Meanwhile, allow the pastry to defrost for the recommended length as per package instructions. Once defrosted (but not soggy! Best to undershoot it), place the pastry squares on the tray(s) lined with baking paper. Spread the crème fraîche evenly over the bases, leaving around 4cm free around the edge for folding. Add the mushrooms on top of the crème fraîche, then sprinkle over the thyme leaves and a scattering of finely grated parmesan cheese. Fold the edge over itself, pressing down to ensure it holds, and neatly tuck the corners. 

Bake in the oven for 20 minutes until the pastry is golden. Allow to cool slightly before serving with a leafy salad.

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&#039;s utterly and mouthwateringly delicious, and you won&#039;t be able to stop at just one slice!

Mushroom Tart

olive oil

(200 grams) mushrooms

salt

black pepper

butter (optional)

garlic (minced)

thyme (chopped)

cheese

egg (for the egg wash)

chili flakes (optional)

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.

https://embed.mediavine.com/videos/poyfcryhxh06shtavj36

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!

This mushroom tart with caramelized onions and thyme is one of my favorite puff pastry appetizers. It&#x27;s a quick and easy brunch recipe!

Mushroom Tart with Caramelized Onions and Thyme

extra virgin olive oil

onions

mushrooms

balsamic vinegar

puff pastry (defrosted but kept cool)

cheese:

Heat the olive oil in a large sauté pan over medium heat. Add the onions and stir continuously until softened, about 8 to 10 minutes. Sprinkle in the salt, add the sliced mushrooms and continue stirring until the mushrooms release their moisture and the pan becomes more and more dry. When this happens, add half of the thyme and the balsamic vinegar and reduce the heat to medium low. Cook the veggies, stirring occasionally, until caramelized and golden, for about 20 to 25 minutes or so. Remove from the heat and set aside.

Preheat the oven to 350°F. Adjust the oven rack to the center position.

Unfold the sheet/s of defrosted puff pastry on a parchment-lined baking sheet. I used 2 so that my tart would be a little larger and just attached the puff pastry dough; you can just use 1 sheet if desired. Fold all the edges over to create the pretty border around your tart. Top the center of the rolled out puff pastry evenly with the onion, mushrooms, thyme mixture.

Bake the tart for about 25 to 35 minutes, until the pastry is golden brown and flaky. When there is about 3 to 5 minutes left, if you are adding the cheese, sprinkle on the freshly grated cheese and continue baking for the remaining time. Remove it from the oven, sprinkle the remaining thyme over the top, and let it cool for about 10 minutes before slicing and serving.

This mushroom tart recipe is surprisingly easy to make. Serve this as an appetizer at your next gathering to really impress your guests!

Mushroom and Artichoke Tart

Salt and pepper

shallots (about 2 large shallots)

artichoke hearts

garlic

goat cheese (softened)

heavy cream

rosemary (needles pulled from stems)

puff pastry (thawed according to package instructions)

feta

Heat a large nonstick skillet over medium high heat and add oil.

Once the oil is hot, add the mushrooms. Season mushrooms with salt and pepper and cook until mushrooms begin to soften and most of the liquid from the mushrooms has cooked out, about 10 minutes.

Lower the heat to medium and add the artichoke hearts and shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Add garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and set aside to cool.

While the mushroom mixture is cooling, combine the goat cheese, thyme, heavy cream, rosemary and pinch of salt and pepper in a food processor or blender. Pulse 2-3 times until combined.

Preheat oven to 400 degrees.

Unfold thawed puff pastry onto lightly floured surface. If two separate sheets, mend seams together to form one rectangle. Transfer to a baking sheet and slightly fold edges over to create a rim. Brush edges with egg.

Spread the goat cheese mixture over the entire surface, then evenly distribute mushroom mixture over top.

Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and sprinkle feta or parmesan over top. Slice with a pizza cutter and enjoy!

This puff pastry mushroom tart is an amazing quick snack and perfect for entertaining. It‘s quick to make and packed with flavor. It‘s made with puff pastry, sautéed mushrooms seasoned with garlic, balsamic, and thyme, sweet shallots, and flavorful Gruyere cheese.

Puff Pastry Mushroom Tart

butter

shallots (or 1 medium onion)

oz (400 grams) mushrooms

salt and pepper (to taste)

(125 grams) shredded Gruyere cheese

puff pastry (about 9-10 ounce (270 grams))

egg (for brushing the edges)

Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer&#039;s instructions).

Cut the button mushrooms into 1/4-1/3 inch (5-7mm) slices. Chanterelle mushrooms: leave small mushrooms whole, cut medium mushrooms into 2 parts, and large mushrooms into 3-4 parts. Don't cut the mushroom too thinly.

Cut the shallot into slices, finely chop the garlic.

Heat butter in a large frying pan over medium-low heat. When hot add the onions and thyme, cook for a couple of minutes, until the onion is soft. Add the garlic and cook for 30 seconds, stirring.

Transfer the onions with garlic to a plate.

Add oil to the pan and increase the heat to the highest setting. Add mushrooms in an even layer, starting with button mushrooms (chanterelle mushrooms should be on top of button mushrooms). Cook without stirring for 1-2 minutes then add the vinegar and cook, stirring, for about 4-8 minutes (depending on how powerful your stovetop is) until the mushrooms have reduced their volume in half and all the liquid is evaporated. Don't stir the mushrooms for about a minute when almost all liquid is evaporated, letting the mushrooms brown a little.

Add the onions with garlic back to the pan, stir with the mushrooms. Season the mushrooms and onions with salt and pepper. Transfer to a plate and leave to cool slightly.

Cook the mushrooms:

Take the puff pastry out of the fridge. With a tip of a sharp knife, score through the top layers of the puff pastry by running the knife along all four sides of the dough (leaving about 1-inch / 2.5 cm border). Do not cut all the way through the dough. Transfer the pastry, along with the parchment paper that comes with it to a baking sheet. Prick the dough (but not the borders) with a fork.

Sprinkle the cheese in an even layer over the dough.

Top with cooled mushrooms and onions.

Brush the edges of the tart with beaten egg. Prick the dough with a fork a couple times more (or it will puff up in the oven), not the edges, just the center of the tart.

Bake the tart for about 20-25 minutes or until golden.

Enjoy!

Assemble and bake the tart:

This puff pastry slice requires minimum fuss. Use Italian cheese as a simple base and top with garlic mushrooms and salad leaves

Mushroom, ricotta & rocket tart

family pack mushroom

tub ricotta

nutmeg

pack parsley

rocket

Heat oven to 220C/200C fan/gas 7 and place a baking sheet inside. Unroll the pastry onto a piece of baking parchment and score a border around the pastry about 1.5cm in from the edge. Place the pastry (still on the parchment) on the baking sheet and cook for 10-15 mins.

While the pastry bakes, heat the oil in a large lidded pan and cook the mushrooms for 2-3 mins, with the lid on, stirring occasionally. Remove the lid and add the sliced garlic, then cook for 1 min more to get rid of excess liquid.

Mix the crushed garlic with the ricotta and nutmeg, then season well. Remove the pastry from the oven and carefully push down the risen centre. Spread over the ricotta mixture, then spoon on the mushrooms and garlic. Bake for 5 mins, then scatter over the parsley and rocket.

A savoury vegan mushroom pie made with butternut squash, puff pastry, and caramelised onions. This is a great vegan main dish for the holidays and beyond.

Caramelised Onion and Mushroom Pie

caramelised onions

butternut

walnut pieces

sage leaves (minced)

rosemary leaves (minced)

smoked paprika**

Start by making the caramlised onions, and take the pastry out to thaw if needed. The onions need two hours plus chilling time and the pastry will need at least four hours to thaw.

Preheat the oven to 200°C (400°F).

Add the mushrooms, squash, walnuts (if using), olive oil, sage, rosemary, salt, pepper, and paprika to a roasting dish.

Mix until the vegetables are coated, then bake for 25-30 minutes, or until reduced by about half and the vegetables have golden edges. Set aside to cool completely.

Once the onions and mushroom filling are chilled, assemble the wreath. Roll the pastry out between two pieces of parchment paper to a rectangle about 40x25 cm (16×10 inch) in size. Keep the bottom piece of parchment paper under the pastry while filling.

Add the caramelised onions to the centre of the rectangle, then top with the cooled mushroom filling.

Take the edge of pastry closest to you and fold it over the filling, gently pressing with your fingertips to move the pastry under the filling to form a log. Tighten the log as possible but don’t pull or stretch the pastry. Tuck any filling that’s fallen out back in on the sides.

Continue to roll the log over to take up the remaining pastry. Use a water dampened pastry brush to brush along the inner edge of where the pastry folds over for a good seal.

Gently move the log into a circular shape, bringing the two unsealed ends together. Tuck one inside the other and brush with a little water to seal again.

Use the parchment paper under the pastry to slide it carefully onto a large baking sheet.

With a sharp knife, cut about nine slits in the top of the wreath. This allows steam to escape and will give a nice guide to cut the pastry after baking. Avoid cutting where the seams meet at the circle.

Preheat the oven to 200°C (400°F) again. Chill the pastry if possible while the oven preheats*.

Bake the pastry for 35-40 minutes, or the pastry is a deep golden colour and feels crisp. Cool for about ten minutes before slicing and serving.

Leftovers can be refrigerated in a sealed container for a day or two, and are not too bad if reheated in a hot oven, but this is best fresh.

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