Mushroom Tart
Photo Credit : Adam Detour with styling by Catrine KeltyThis easy savory tart uses store-bought puff pastry to simplify the preparation. The mushroom mixture may be prepared up to 2 days in advance and refrigerated until it’s time to assemble the tart. You can also prep the entire mushroom tart up to 6 hours in advance, then cover it and refrigerate until you’re ready to bake.
Note: You can substitute sour cream for the crème fraîche, but the latter definitely tastes best.
Recipe by Small Batch Baking Co.
Yield:
8 servingsIngredients
1 tablespoon extra-virgin olive oil
2 tablespoons salted butter
1 medium yellow onion, halved lengthwise and thinly sliced (roughly 1½ cups)
1½ pounds sliced mushrooms (preferably a mix of cremini, shiitake, and white button)
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
2 teaspoons chopped fresh thyme
1 sheet puff pastry (preferably all-butter), defrosted and kept cold
¾ cup crème fraiche (or sour cream)
1 cup freshly shredded sharp cheddar cheese
Chopped fresh parsley, for garnish
Instructions
Line a baking sheet with parchment paper and set aside.
In a large sauté pan over medium-high heat, add olive oil and butter. Once the butter has melted, cook the onions until softened, about 6 minutes. Add the mushrooms and garlic and stir carefully. It may seem the pan is too full, but the mushrooms will cook down. Season to taste with salt and pepper and sauté until the mushrooms have cooked off most of their liquid, then increase the heat to high and sauté just until the cooking liquid has mostly evaporated, 3 to 4 minutes. Remove the pan from heat, stir in the thyme, and cool to room temperature.
When you are ready to assemble the tart, preheat your oven to 400°F. Unroll the defrosted puff pastry on a lightly floured surface and roll the dough out to a 13-by-11-inch rectangle. Transfer the dough to the baking sheet.
Using a sharp paring knife, lightly score a ½-inch border around the tart, being careful not to cut through the dough. Spread crème fraîche evenly across the dough within the border, sprinkle with cheese, and cover with the mushroom mixture.
Bake until the puff pastry is golden and the mushroom mixture is bubbling, 22 to 25 minutes. Remove from the oven and cool for at least 15 minutes. Sprinkle with fresh parsley and serve warm or at room temperature.
